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Meyer Lemon Poppy Seed Pancakes

Fluffy, sweet pancakes made with meyer lemons and poppy seeds.

Per three pancakes with glaze: 212 calories, 6 g fat, 1 g saturated fat, 121 mg sodium, 29 g carbohydrates, 3 g fiber, 7 g sugar, 7 g protein
Yield: 12 small pancakes



  1. Preheat electric skillet to 350 degrees F, or heat skillet over medium heat on the stove top.
  2. Add flour, salt, Truvia, baking soda, and baking powder to large bowl and mix.
  3. Combine egg, oil, lemon zest, lemon juice, vanilla and buttermilk in a separate bowl and whisk vigorously to combine.
  4. Add wet to dry and stir until just combined; a few lumps are OK. Do not overmix.
  5. Add poppy seeds and stir just slightly to incorporate, then let batter rest for 5 minutes.
  6. In the meantime, prepare glaze by combining powdered sugar, milk and lemon juice in a small dish and whisking to combine. Set aside.
  7. Once skillet is hot, coat lightly with non-stick cooking spray and spoon on scant 1/4 cup measurements of pancake batter. Cook until bubbles appear on top and the edges start to dry, being careful not to burn. They should be light-golden brown. Flip and cook for one to two minutes more on other side.
  8. Serve immediately with butter, maple syrup OR meyer lemon glaze.

recipe and photos by Dana Shultz