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Lemon-Poppy Seed Buttermilk Pancake

Lemon-Poppy Seed Buttermilk Pancake


•        1 1/2 cups Silvana’s Kitchen Gluten-Free All-Purpose Flour

•        2 tablespoons sugar

•        2 teaspoons baking powder

•        1/2 teaspoon baking soda

•        1/2 teaspoon salt

•        1 1/2 cups buttermilk

•        2 large eggs, at room temperature

•        2 teaspoons pure vanilla extract

•        Finely grated zest of 2 lemons

•        2 tablespoons fresh lemon juice

•        1 tablespoon poppy seeds

•        6 tablespoons unsalted butter, melted and cooled, plus more for the griddle

•        Warm pure maple syrup, for serving

1.       In a large bowl, whisk the flour with the sugar, baking powder, baking soda and salt.

2.       In a medium bowl, whisk the buttermilk with the eggs, vanilla, zest, lemon juice, poppy seeds and the 6 tablespoons of melted butter. Using a wooden spoon, stir the wet ingredients into the dry ingredients just until combined.

3.       Heat a large nonstick skillet or griddle and brush lightly with melted butter. Scoop 1/4-cup mounds of batter into the skillet and spread 3-inch rounds. Cook over moderate heat until the pancakes are golden on the bottom, about 2 minutes. Flip each pancake and cook until fluffy and cooked through, about 2 minutes longer. Transfer the pancakes to plates and serve with maple syrup.