Delightful Tangerine Poppy Seed Pancakes
Brighten your breakfast with these fluffy tangerine poppy seed pancakes, bursting with citrus flavor and delightful crunch. Perfect for any morning or brunch occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Makes approximately 4 servings (4 pancakes) 1x
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 3/4 cup milk (or almond/oat milk for dairy-free)
- 2 large eggs
- Zest of 1 tangerine
- 1/4 cup freshly squeezed tangerine juice
- 2 tbsp poppy seeds
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the milk, eggs, tangerine juice, and zest until fully combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; don’t overmix.
- Fold in the poppy seeds until evenly distributed.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
- Pour about half a cup of batter onto the heated skillet for each pancake. Cook until bubbles form on top (approximately 2 minutes), then flip and cook until golden brown on both sides.
- Serve warm with maple syrup or extra tangerine slices.
Nutrition
- Serving Size: 1 pancake (80g)
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg