Lemon Poppy Seed bread is one of my favorite breakfast treats. I love the flavor combination, and I always have the ingredients on hand. Although I am big fan of sweet breakfast breads, this lemon poppy seed recipe is a direct result of the huge craving for pancakes that I had the other morning. I didn’t feel like making my normal pancakes (pumpkin of course), and instead I decided to try a new flavor combination. The pancakes turned out great, and they looked quite cute on my plate.
This flavor combination typically reminds me of the summer, however, it can be made all year round. I hope you have fun making these yummy pancakes too! Enjoy!
- 1 cup Lillabee Pancake Mix
- 1 ½ tsp poppy seeds
- 2 tsp sugar
- 2 Tbls lemon juice
- 1 Tbls canola oil
- zest of 1 lemon
- 2/3 cup milk (cow, rice, almond etc.)
- agave nectar for serving
Heat a large skillet over medium heat and brush it with oil.
In a large bowl, whisk together the pancake mix, poppy seeds, sugar and lemon zest. Add the milk, lemon juice and oil to the dry mixture and whisk to combine. Batter should be smooth after mixing.
Form each pancake by dropping 1/3 cup of batter onto the skillet. Cook until golden on the bottom and then flip the pancake for a few more minutes. Repeat with the remaining batter. This recipe should make about 4 large pancakes. Serve pancakes with agave nectar and/or vanilla sugar. Enjoy!