Recipe · Everything Maker™
Lemon poppy seed pancakes
Citrus lovers will swoon for this sweet-and-tart breakfast treat. Be sure to zest your lemons (you’ll need about 3 total for the recipe) before juicing them.
Ingredients
For the glaze
- 1 cup powdered sugar
- 4 Tbsp lemon juice (from about 2 lemons)
- ½ tsp poppy seeds
For the pancakes
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- ½ tsp kosher salt
- 1½ cups whole milk
- 2 Tbsp vegetable oil
- 1 Tbsp unsalted butter, melted
- 2 Tbsp lemon juice (from about 1 lemon)
- 2 tsp poppy seeds
- 4 tsp lemon zest (from about 2 lemons)
Method
- Make the glaze: In a small bowl, make the glaze by whisking powdered sugar, 4 Tbsp lemon juice, and ½ tsp poppy seeds. Set aside.
- In a large bowl, combine flour, granulated sugar, baking powder, and salt.
- In a separate bowl or measuring cup, whisk together the milk, oil, butter, 2 Tbsp lemon juice, 2 tsp poppy seeds, and about 1 Tbsp of the lemon zest (reserve the rest of the zest for topping).
- Add the wet ingredients to the flour mixture and mix until just blended.
- Plug in the Everything Maker and let it preheat until the green light turns on, about 3 minutes.
- Open the lid and spoon about 2 heaping Tbsp of batter for each pancake onto the cooking plate. You should be able to fit four 4-inch pancakes.
- Cook with the lid open until bubbles form on the tops of the pancakes, 3 to 4 minutes.
- Flip the pancakes and cook on second side until cooked through and golden, about 2 minutes more.
- Transfer the pancakes to a plate. Repeat steps 6–9 to cook the remaining pancakes.
- Top the pancakes with the glaze and reserved lemon zest. Serve warm.
Made with
Everything Maker™
$59.99
