Poppy Seed Pancakes

Sometimes I just want a little nuttiness in my pancakes. These poppy seed pancakes are a delicious solution and perfect for brunch.



Poppy Seed Pancakes

2 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine grain sea salt
1/3 cup poppy seeds
2 1/4 cups organic buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted
additional butter, to serve (and for pan)

To make the pancakes combine the flour, baking powder, baking soda, salt, and poppy seeds in a large bowl. Add the buttermilk, eggs and melted butter. Stir all the ingredients until they are just combined. The batter will be a bit lumpy but that’s good, as you don’t want to over mix.

Heat your skillet, pan, or griddle to medium-hot. Test for the right temperature by seeing if a drop of water sprinkled onto the pan starts to dance. Brush on some butter and then pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

If you have any leftover, set between wax paper and freeze. Thaw in a toaster oven or microwave for pancakes anytime.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.