Lemon Poppy Seed Pancakes

5 from 1 vote

Healthy Lemon Poppy Seed Pancakes with white whole wheat flour! Light, delicious and easy. Make a double batch!

Servings 16

Author Allie Taylor

2 cups white whole wheat flour I used King Arthur, but all-purpose flour works too
5 teaspoons baking powder
2 teaspoons salt
3 tablespoons sugar
2 eggs
6 tablespoons coconut oil or melted butter or vegetable oil
2 1/2 cups milk or more
2 teaspoons lemon zest
2 teaspoons poppy seeds
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Optional garnish: whipped cream fresh raspberries and lemon zest

In a small mixing bowl, mix together flour, baking powder and salt. Set aside.
In a medium mixing bowl, whisk together sugar, eggs, coconut oil, milk, lemon zest, poppy seeds and extracts.
Mix dry ingredients into wet ingredients until just combined.
Thin batter with additional milk if needed.
Pour by 1/4 cupfuls onto greased, hot griddle.
Flip pancakes when surface bubbles begin to break.
Serve immediately while hot.
Serve with syrup or garnish with whipped cream, fresh raspberries and lemon zest.