© Kamran Siddiqi
Active Time
Total Time
30 MIN
Serves : Makes 15 three-inch 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. Slideshows: More Delicious Pancakes

How to Make It

Step 1    

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

Step 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.

Step 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.

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