More Great Recipes: Breakfast

Lemon Poppyseed Pancakes

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Member since 2007

Serves | Prep Time | Cook Time


2 eggs
1 tbsp (15 mL) grated lemon rind
1-1/2 cups (375 mL) buttermilk
1/4 cup (60 mL) SPLENDA® No Calorie Sweetener, Granular
1/2 cup (125 mL) butter, melted
1-3/4 cups (425 mL) all-purpose flour
4 tsp (20 mL) poppy seeds
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt

Blueberry or vanilla yogurt

Whisk together eggs, lemon rind, buttermilk, SPLENDA® Granular and half of the butter.

In bowl, whisk together flour, poppy seeds, baking powder and salt; whisk in milk mixture just until combined.

Heat non-stick skillet over medium heat; brush with some of remaining butter. Pour in about 1/4 cup (60 mL) for each pancake; cook until underside is golden and bubbles break on top, about 3 minutes. Turn and cook until underside is golden, about 3 minutes.

Serve hot with yogurt.

Amount per Serving :

Serving size : 1 pancake

Total Calories : 167

Calories from Fat : 81

Total Fat : 9 g

Saturated Fat : 5 g

Cholesterol : 53 mg

Sodium : 243 mg

Total Carbohydrates : 17 g

Fibre : 1 g

Sugars : 2 g

Protein : 4 g

Pairs Well With


This is a recipe that I found on and I thought it sounded really really good. I've yet to try it but thought I'd post it here on my to-cook list!

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