These sourdough lemon poppy seed pancakes are light and fluffy with a burst of lemon and poppyseed for the special occasion brunch… But they’re fast and easy enough for any regular weekday too!
Simple Ingredients
This recipe relies on everyday pantry staples you likely already have on hand. All-purpose flour, baking soda, baking powder, sugar, and salt are essential baking ingredients. Poppy seeds add a delightful crunch, while fresh lemons provide a burst of citrusy sunshine.
The recipe utilizes sourdough starter discard, but active starter works just as well. Milk, eggs, and butter round out the simple wet ingredients.
Finally, powdered sugar and lemon juice create a quick and easy glaze to finish off these delightful pancakes.
Sourdough Discard Recipes
Transform leftover sourdough discard into culinary gold! This recipe is just a taste of the possibilities, alongside quick breads bursting with banana, easy zucchini bread, and even carrot cake!
Recipe Tips:
- Overnight fermentation: For extra flavor and tenderness, try letting the batter rest overnight in the fridge. Simply combine the dry ingredients, sourdough starter, and milk in a bowl, whisk until just combined, then cover and refrigerate for at least 8 hours or up to 24 hours. In the morning, whisk in the wet ingredients and poppy seeds before cooking.
- Thicker pancakes: If you prefer thicker pancakes, reduce the amount of milk to 1 cup. Alternatively, you can add an extra ¼ cup of flour, but be sure not to overmix the batter.
- Cooking tips: To ensure evenly cooked pancakes, preheat your pan over medium heat and use a non-stick pan, butter or cooking spray. When pouring the batter, aim for about ¼ cup per pancake.
- For thicker pancakes, reduce the amount of milk to 1 cup.
- If the batter seems too thick in the morning after refrigerating, whisk in a splash of extra milk.
- Don’t overmix the batter – a few lumps are okay!
How to Make Sourdough Lemon Poppy Seed Pancakes
Yields: about 12 large pancakes or 20 smaller.
- Make the batter (overnight ferment method): In a large bowl, whisk together the dry ingredients, EXCEPT the baking soda and baking powder. In a separate bowl, whisk together the milk, lemon juice, eggs, melted butter, and sourdough starter. Pour the wet ingredients into the dry ingredients and whisk until just combined (a few lumps are okay). Cover and refrigerate for at least 8 hours or up to 24 hours. After fermenting stir in the baking powder and baking soda before cooking.
- Cook the pancakes: Heat a non-stick pan or griddle over medium heat. Grease the pan lightly with cooking spray or butter. Pour about ¼ cup of batter per pancake onto the hot pan. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve: Serve pancakes warm with lemon glaze and fresh berries!
Lemon Glaze (optional but highly recommended!):
In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over pancakes before serving.
Sourdough Lemon Poppy Seed pancakes Recipe Card
Sourdough Lemon Poppy Seed Pancakes with Lemon Glaze
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup granulated sugar
- pinch of salt
- 1/4 cup of poppy seeds
- Zest from 2 lemons
- 1/2 cup sourdough starter discard active starter or discard both work here
- 1.5 cups milk
- Juice of 1 lemon.
- 2 large eggs
- 2 tablespoons melted butter
- Lemon Glaze: 6 tablespoons powdered sugar
- 2 tablespoons lemon juice
- Fresh blueberries or other berries for serving!
Instructions
- Make the Batter (Overnight Fermentation Method – for extra flavor and tenderness): In a large bowl, whisk together the dry ingredients: flour, salt, poppy seeds, and lemon zest. EXCEPT baking soda and baking powder.
- In a separate bowl, whisk together the wet ingredients: sourdough starter discard, milk (1.5 cups or 1 cup for thicker pancakes), lemon juice, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined. A few small lumps are okay, don't overmix!
- Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 8 hours, or up to 24 hours.
- Stir in the baking soda and baking powder before cooking!
- Make the Batter (Without Overnight Fermentation): If you're not using the overnight method, simply whisk together all the dry ingredients in a large bowl.
- In a separate bowl, whisk together all the wet ingredients.
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined. A few small lumps are okay, don't overmix!
- Cook the Pancakes: Heat a non-stick pan or griddle over medium heat. Grease the pan lightly with cooking spray or butter.
- For each pancake, pour about ¼ cup of batter onto the hot pan.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Look for bubbles forming on the surface of the batter and the edges starting to set before flipping.
- Continue cooking the pancakes in batches, adding more butter to the pan as needed, until all the batter is used.
- make Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the warm pancakes before serving.
- Serve: Serve the pancakes warm with Lemon Glaze and fresh berries!
Notes
- If the batter seems too thick in the morning after refrigerating, whisk in a splash of extra milk to thin it slightly.
- Don't overmix the batter – a few lumps are okay! Overmixing can lead to tough pancakes.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or toaster oven.
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Dixie Clements
So so yummy & a fun way to switch up breakfast! My kiddos loved this! Super lemony!!