Individual baked Lemon Poppy Seed Pancake Muffins from my Mother’s Day Brunch 2013.
We’ve made these pancakes a couple times and they’re awesome! They aren’t too sweet or heavy. Just right. And, as little individual mini muffins, they are just the right size to pop in your mouth one at a time. I think these would be really fun for little kids too. And, baking them as mini muffins made it really easy to fix up a bunch for brunch. No one had to stand over the stove flipping pancakes!
I used a small ladle to fill the muffin cups, but if you don’t have a small ladle or maybe you don’t have a steady hand and don’t want to try filling the cups that way, I’d suggest filling a large plastic bag with the batter, then cutting off a small tip and squeezing the batter into the cups using the plastic bag method.
The silicon mini muffin tray makes it really easy to get the pancakes out. And, there’s no need for additional butter/oil on the pan. If you use a regular pan, I’d suggest buttering the sides.
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Lemon Poppy Seed Pancake Muffins Recipe
Lemon Poppy Seed Pancake Mini Muffins
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lemon zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons fresh squeezed lemon juice
- 4 tablespoons unsalted butter melted
- 2 tablespoons poppy seeds
- Butter or grapessed oil or oil of your choice, for frying
- Pure maple syrup and softened butter for serving
- In a small bowl combine sugar and lemon zest, and rub together with your fingers until sugar is fragrant and light yellow. Set aside.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Stir in the lemon sugar. Set aside.
- In a separate bowl or a large 4-cup liquid measuring cup, whisk together buttermilk, eggs, vanilla, lemon juice, and melted butter. Pour the wet ingredients all at once into the dry ingredients. Add the poppy seeds and stir until just combined, leaving a few lumps if necessary. Let the batter rest for 10 minutes.
- If you're making baked pancake mini muffins, preheat the oven to 350°F. Butter the inside of a regular mini muffin pan, or if you’re using a silicone mini muffin pan, there’s no need to butter the pan. Fill the cups about ¾ full with batter, and place the filled pans on a cookie sheet, and into the preheated oven. Bake until golden brown, and springs back when touched, about 15-25 minutes. Serve with softened butter and maple syrup.
- If you’re making regular pancakes, heat a griddle or nonstick pan over medium heat. Add a small amount, about a teaspoon, of butter or oil to the pan. Ladle batter onto hot pan, about 1/3 cup per pancake, and cook until golden brown on the bottom and small bubbles appear on on top. Flip the pancake, and continue to cook until golden brown on each side.
- Place cooked pancakes on an oven-proof plate and place in a warm (about 200° F) oven until all pancakes are cooked and ready to serve. Serve with softened butter and maple syrup.