Lemon Poppy Seed Pancakes: The Perfect Sunday Morning Breakfast

Ingredients

• 0.75 cup milk
• 1 tablespoon vinegar
• 1 tablespoon lemon juice
• 1 egg egg
• 2 tablespoons butter, melted
• 0.5 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon poppy seeds
• 1 teaspoon lemon zest
• cooking spray

Instructions

1. Combine milk, vinegar, and lemon juice in a bowl; let sit for 10 minutes to curdle. Whisk in egg, melted butter, and vanilla extract.
2. In a separate bowl, whisk together flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk until just combined; a few lumps are okay.
3. Heat a lightly oiled skillet or griddle over medium heat. Pour 1/4 cup of batter per pancake onto the hot surface and cook until bubbles form on the surface, about 2 minutes. Flip and cook for another 2 minutes, or until golden brown.

Nutrition

• Calories: 237 kcal
• Fat Content: 9 g
• Fiber Content: 1 g
• Sugar Content: 9 g
• Sodium Content: 649 mg
• Protein Content: 7 g
• Cholesterol Content: 65 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g