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Lemon-Poppy Seed Buttermilk Pancakes

One editor said these light but chewy pancakes should be called "awesomecakes (that just happen to be gluten-free)." The poppy seeds add an appealing crunch.

  • Total Time:
  • Servings: Makes 15 three-inch pancakes

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  • 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.
Contributed By Photo © Kamran Siddiqi Published November 2013

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