Lemon Poppyseed Pancakes

These fluffy pancakes are bursting with zesty lemon flavor and speckled with poppyseeds. Made with Country Crock Plant Cream and Plant Butter, they’re perfect for dietary restrictions. Top with a tangly glaze, blueberries, and lemon zest. Make this delightful breakfast treat in 35 minutes.

Be the first to rate this

Has average rating

Total rating count

Rate this

Prep time15 min
Ready in35 min
PortionsPortions 4

Ingredients

Pancakes:

2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups Country Crock® Plant Cream, chilled
2 tbsp Country Crock® Plant Butter Sticks with Avocado Oil, melted, plus more for greasing skillet
3/4 cup water
1 tsp vanilla extract
Zest of 1 lmeon (1/4 cup)
Juice from 1 lemon (1/4 cup)
1 1/2 tbsp poppy seeds

Glaze:

1 1/2 cups confectioners' sugar
1/4 cup Country Crock® Plant Cream, chilled
1/8 tsp salt
1/4 tsp vanilla extract
2 tbsp Country Crock® Plant Butter Sticks with Avocado Oil, melted
1 1/2 tbsp lemon juice

Nutritional Guidelines (per serving)

See Full Nutritional Guidelines Close

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

In a large mixing bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, combine Country Crock Plant Cream, melted Country Crock Plant Butter, water, vanilla extract, lemon zest, lemon juice, and poppy seeds. Mix well and add to the flour mixture.
Gently mix until just combined, some lumps are okay. Let the batter rest for 5 minutes.
Warm a pan to medium and place a pat of Country Crock Plant Butter in the skillet. Stir the batter. Pour using a ¼ cup onto the prepared skillet. Spread the batter slightly with the measuring cup. Wait until bubbles form on the surface and pop, then flip pancakes until golden brown on both sides. Repeat with remaining batter.
While the pancakes are cooking, prepare the glaze by combining all ingredients in a small bowl and whisk together until there are no lumps. To make the consistency thinner and more glaze like, add more Country Crock Plant Cream until desired consistency has been reached.
Stack your pancakes and serve with a drizzle of glaze over top, a handful of blueberries and additional grated lemon zest. Enjoy!

Leftover pancakes can be stored in an airtight container in the refrigerator for a few days or you can freeze them by placing them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container making sure to separate each pancake with parchment paper or wax paper to prevent sticking. Reheat them in a toaster or microwave before serving.

Download Recipe

How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review

1 star. Poor.

2 stars. Fair.

3 stars. Average.

4 stars. Good.

5 stars. Excellent.

Lemon Poppyseed Pancakes