You’ll love these easy to make zippy Lemon Poppy Seed Pancake Muffins. These individual baked pancakes are incredibly light and fluffy, and you don’t have to stand over the stove cooking and flipping them, so they make for a perfect lazy day breakfast!
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 medium bowl, 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, it’s all right if there are still a few lumps in the batter. Let the batter rest for 10 minutes.
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 flat cookie sheet (to make them easier to move in and out of the oven), and into the preheated oven. Bake until golden brown, and muffins spring back when touched, about 15-25 minutes.
While the muffins bake, make the icing. Combine icing ingredients (powdered sugar, butter, and lemon juice) in a medium bowl and mix well.
Gently run a knife around the outside of the baked muffins to loosen them from the pan.
Serve muffin pancakes with softened butter and maple syrup or drizzled with lemon icing as desired.
Serve muffin pancakes with softened butter and maple syrup or drizzled with lemon icing as desired. Makes about 48 mini muffins, I like about 6 mini muffins for a serving with some scrambled eggs for breakfast.