Oftentimes, breakfast is the most overlooked meal when it comes to experimentally cooking in our household. We’re either too tired, too lazy or simply too hungry. But it’s a shame considering how many amazing meals we could concoct! So here on the site, rarely will you find a breakfast dish that takes me more than 30 or 45 minutes to put together. Because honestly, I wake up with a raging hunger monster in my stomach who likes to be fed instantly.
Most of my breakfast recipes can either be prepped the night before or are ready rather quickly. In the lemon poppy seed pancakes case, these are ready rather quickly. A quick bit of advise: use TWO skillets and not one! Otherwise, you will be sitting over the stove top longer than you bargained for and your “hangry” will start unveiling. (Hangry: hungry + angry)
After making these pancakes I realized that what is great about homemade pancakes isn’t necessarily the flours you put into them, it’s the buttermilk! My oh my what a difference that makes. However, if you are unable to drink dairy, I am sure Almond milk will work great, too. Recently, my mother-in-law introduced me to a new milk, Cashew milk, which is even creamier and tastes sweeter than almond milk. This may be an even better substitute here in these pancakes if you’re daring enough to try!
The lemon zest and juice is the perfect amount of tartness to balance out the sweetness of the maple syrup drizzled atop the pancakes at the end. These are sure to be a Brazil Saturday morning go-to. Hope you enjoy!
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Bisquick Lemon Poppy Seed Pancakes
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Ingredients
- 2 c Bisquick gluten free
- 1 ¾ c buttermilk
- 2 T butter melted
- 2 T coconut oil melted
- 2 eggs
- 2 lemons juice and zest (~1/3 c. juice)
- 1 t vanilla
- 2 T poppy seeds
- 2 T sugar
Instructions
- Combine all ingredients in a large bowl and mix with a spoon. Be careful not to over mix as this will make pancakes very flat. (Definitely don’t use an electric mixer to mix!)
- Bring a skillet to medium or medium-low heat (or a griddle to 350-375 degrees) and place ~ ½ T. butter for each pancake in the skillet. (I placed about ¼ T. butter and ¼ T. coconut oil for each of mine. )
- Pour in 3-4 T. of pancake batter. Let each side cook for 1 minute. Do this with the remaining batter. Enjoy!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These pancakes look divine and I just love the lemon and poppy seed flavour. Wish I had a stack now actually!
Thanks Thalia! Ya, lemon & poppy seeds just sings spring to me 🙂