Healthy whole grains, such as whole-wheat flour and cornmeal, have more fiber than the all-purpose variety and boast more nutrients as well. This whole-grain lemon poppy pancakes recipe features the perfect balance between bright tang of fruit and slight crunch of seeds — a good source of the minerals calcium, iron and zinc. Make a batch and freeze some so you’ll be armed with a delicious breakfast for the rest of the week.
Lemon Poppy Cornmeal Pancakes Recipe
Prep: 18 minutes
Cook: 15 minutes
1 3/4 cups buttermilk
1 1/4 cups stone ground cornmeal
2 tablespoons unsalted butter, cut into 4 pieces
3/4 cup white whole-wheat flour
2 tablespoons sugar
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 tablespoons poppy seeds
Zest of 1 lemon
Juice of 1 lemon
- Whisk 1 ¼ cups of the buttermilk and cornmeal together in microwave-safe bowl. Stir in butter, cover and microwave until slightly thickened around edges, about 1 ½ minutes, stirring once halfway. Let sit for 5 minutes.
- Whisk flour, sugar, baking powder, baking soda and salt in large bowl. Beat eggs and remaining ½ cup buttermilk in a small bowl. Whisk egg mixture into cornmeal mixture. Whisk cornmeal mixture into flour mixture. Stir in poppy seeds, lemon zest and juice. Let sit for 10 minutes.
- Lightly coat a large nonstick skillet with cooking spray and heat over medium-low. Using a ¼-cup scoop, pour batter into pan and cook until edges are set and bubbles begin to form on top, 1 to 2 minutes. Flip, then cook until second side is golden brown, 1 minute longer. Repeat with remaining batter.