Lemon Poppy Seed Pancake Minis

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Lemon Poppy Seed Pancake Minis

Food is always better mini-style.


  • 3/4 cup of milk

  • 1 tablespoon of vinegar

  • 1 tablespoon of fresh lemon juice

  • 1 egg

  • 2 tablespoons of butter, melted

  • 1/2 teaspoon of vanilla

  • 1 cup of flour

  • 2 tablespoons of sugar

  • 1 teaspoon of baking powder

  • 1/2 teaspoon of baking soda

  • 1/2 teaspoon of salt

  • 1 teaspoon of poppy seeds

  • 1 teaspoon of lemon zest

  • Fresh mint leaves

  • Fresh blueberries

  • Extra Virgin Olive Oil


  • Stir milk, vinegar, and lemon juice together. Let sit for about 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.

  • In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk until smooth.

  • Heat skillet on medium-high and lightly coat skillet in olive oil

  • By teaspoon, scoop pancake mixture into skillet

  • Since these are mini pancakes, they don’t take long to cook! YAY!

  • Let cook for about 30 seconds, then flip and let cook for another 30 seconds

  • Stack mini pancakes in threes and garnish with fresh mint and blueberries and hold together with a toothpick, for a delicious robust taste!

  • Use pancake syrup of choice. Mason likes using plain old maple syrup on these mini pancakes!