Lemon Poppy Seed Sourdough Pancakes Recipe
These Lemon Poppy Seed Sourdough Pancakes combine the tangy richness of sourdough with bright lemon zest and juice, studded with crunchy poppy seeds. The pancakes are fluffy and flavorful, offering a perfect balance of sweet and citrusy notes, finished with a luscious lemon glaze for an irresistible morning treat.
- Prep Time: 10 minutes (plus 30-60 minutes resting or overnight fermentation)
- Cook Time: 15 minutes
- Total Time: 45 minutes to overnight (depending on resting method)
- Yield: Approximately 8-10 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
Pancake Batter
- 227 grams sourdough starter discard
- 240 grams all purpose flour
- 480 grams buttermilk (substitute whole milk)
- 50 grams granulated sugar
- 2 large eggs (room temperature)
- 57 grams unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
- 1 tablespoon poppy seeds
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Lemon Icing
- 180 grams powdered sugar
- 2–4 tablespoons lemon juice (as needed)
- 1 tablespoon unsalted butter (melted)
Instructions
- Prepare Pancake Batter: The sourdough pancake batter can be prepared either the night before for enhanced flavor or the same day. For the overnight option, mix the sourdough discard, flour, sugar, and buttermilk in a large bowl, cover, and let rest at room temperature overnight, or refrigerate for up to two days for extended fermentation. For the same day option, mix the same ingredients and let rest for 30-60 minutes at room temperature to hydrate the flour.
- Add Remaining Ingredients: After the resting period, whisk together the eggs, melted butter, vanilla extract, lemon zest, and lemon juice. Add this wet mixture to the flour mixture, then incorporate the poppy seeds, baking powder, baking soda, and kosher salt. Stir gently until combined. The batter should be thick yet pourable; if too thick, add buttermilk one tablespoon at a time to adjust consistency.
- Cook Pancakes: Heat a lightly greased griddle or nonstick frying pan over medium heat. Using about ¼ cup of batter per pancake, pour onto the skillet and cook until bubbles appear on the surface, about 1 to 3 minutes. Flip carefully and cook for another 1 to 2 minutes until golden brown and cooked through. Grease the pan with coconut oil or cooking spray for best results.
- Keep Warm: To keep the pancakes warm while cooking the rest, place them in an oven preheated to 200°F.
- Make Lemon Icing: In a small bowl, mix powdered sugar with melted butter. Add lemon juice gradually, one tablespoon at a time, stirring until the icing reaches a thick but pourable consistency.
- Serve: Drizzle the lemon icing generously over the warm lemon poppy seed sourdough pancakes and enjoy immediately.
Notes
- For more pronounced sourdough flavor, ferment the batter in the fridge overnight instead of room temperature.
- If batter is too thick, adjust with additional buttermilk for perfect pourability.
- Use coconut oil for greasing the skillet due to its high smoke point and mild flavor.
- The lemon icing can be adjusted in sweetness and consistency by varying the lemon juice amount.
- Pancakes can be kept warm in an oven at low temperature until serving.
Keywords: lemon poppy seed pancakes, sourdough pancakes, breakfast pancakes, lemon glaze pancakes, fluffy pancakes, sourdough discard recipe
