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American·Breakfast

Lemon-Poppy Seed Pancakes

These light and fluffy pancakes use a clever 'oleo saccharum' technique—mashing lemon zest into sugar—to extract maximum citrus oil for a bright, aromatic flavor that pairs perfectly with the crunch of poppy seeds.

Prep

30m

Cook

15m

Total

45m

Serves

—

Method

  1. 01

    Whisk the white sugar and fresh lemon zest together in a mixing bowl. Let the mixture sit for about 15 minutes to allow the sugar to extract the fragrant oils from the zest (oleo saccharum).

    Step 1
    Watch · 0:17
  2. 02

    In a separate bowl, whisk together the dry ingredients: all-purpose flour, salt, baking powder, and baking soda. Set aside.

    Step 2
    Watch · 1:04
  3. 03

    To the rested lemon sugar, add the poppy seeds, a whole egg, and melted butter. Whisk enthusiastically until the mixture is thoroughly emulsified.

    Step 3
    Watch · 1:40
  4. 04

    Whisk in the fresh lemon juice and whole milk. Add the flour mixture and stir just until the flour disappears; do not overmix. Let the batter rest for 10 to 15 minutes to allow the leavening agents to activate.

    Step 4
    Watch · 2:09
  5. 05

    Heat a pan or griddle over medium heat with butter or oil. Scoop the batter into the pan and cook for about 4 minutes, or until bubbles begin to pop through the surface. Flip and cook for another 3 minutes until golden brown.

    Step 5
    Watch · 3:01
  6. 06

    Transfer the pancakes to a plate. Garnish with a dollop of whipped cream (or butter), extra lemon zest, and poppy seeds before serving with maple syrup.

    Step 6
    Watch · 4:33

From Chef John

  • “We call this process oleo saccharum, which means oil sugar.”
  • “No one's ever ordered pancakes and said these are good but I wish they were a little more rubbery.”
  • “You are, after all, the Top Gun of your lemon poppy seed pancakes.”