This recipe originally appeared in Food & Wine magazine, where a food editor declared, “These light and fluffy pancakes should be called awesomecakes (that just happen to be gluten-free).”
My. Job. Is. Done.
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For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get baking,
Lemon-Poppy Seed Buttermilk Pancakes
- 1½ cups Silvana’s Kitchen Gluten-Free Multi-Purpose Flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups buttermilk or 1½ cups dairy-free milk stirred together with 1½ tablespoons apple cider vinegar
- 2 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
- Finely grated zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 tablespoon poppy seeds
- 6 tablespoons unsalted butter or dairy-free buttery sticks (melted and cooled, plus more for greasing)
- Warm pure maple syrup (for serving)
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the buttermilk, eggs, vanilla, zest, lemon juice, poppy seeds and 6 tablespoons melted butter. Stir the wet ingredients into the dry ingredients until combined.
- Heat a large nonstick skillet and brush lightly with melted butter. Scoop ¼-cup mounds of batter into the skillet and spread into 3-inch rounds. Cook over medium heat until the pancakes are golden on the bottom, about 2 minutes; flip and cook until fluffy and cooked through, about 2 minutes more. Serve with maple syrup.