Lemon Poppy Seed Einkorn Sourdough Pancakes

These lemon poppy seed einkorn sourdough pancakes are soft, fluffy, and full of flavor. They make a wonderful weekend treat, and they’re easy enough to make any day of the week. They make a delicious breakfast or brunch any time of the year.

I have been nurturing my sourdough starter since Little Bear was an infant. I’ve used it to make banana oat muffins, cinnamon rolls, pizza crusts, bagels, doughnuts, English muffins, cookies, cakes, and of course, loaves of bread.

More than anything else, I use it to make pancakes. The man of the place said he could eat sourdough pancakes every day. He prefers his with chocolate chips and topped with bananas.

I love lemons, and I love them in everything from homemade lemonade to coconut citrus sugar scrub. It seemed only natural to add them to pancake batter.

I first made these lemon poppy seed einkorn sourdough pancakes on Mother’s Day last year. They are bursting with flavor, and this quickly became my favorite sourdough pancake recipe.

Why You Will Love Lemon Poppy Seed Einkorn Sourdough Pancakes

If you also love lemons, this is definitely a recipe you should try.

These pancakes are made with a healthy ancient grain. Thanks to the einkorn sourdough, they are easier to digest. Plus, they are naturally sweetened, so there are no refined sugars.

The sweet maple syrup balances the tart taste of lemon. The delicate poppy seeds add a nutty flavor, and the sourdough starter gives the pancakes a mellow tang.

Unlike so many sourdough recipes, there is absolutely no wait time with this one, as long as you haven’t just fed your starter.

Tips

Zest your lemons before juicing them. On that note, I highly recommend using a microplane. There are lots of ways to zest a lemon, but in my opinion, this is the easiest and most efficient.

If you store your einkorn sourdough starter in the fridge, you can pull it out and use it right away. If you keep yours on the countertop, you can just pour out what you need. As long as you have two cups of excess starter, you’re good to go.

Add the baking soda last. It will make the batter bubble up — it’s fun to watch.

I recommend preheating your skillet with coconut oil. Once you have poured the batter, turn the stove down a little so that the pancake can cook through without burning.

When most of the bubbles have popped and there are no more coming up, the pancake is ready to be flipped.

If you’re using a cast iron skillet, which I suggest you do, try to flip your pancakes only once.

These pair beautifully with fruit. Sometimes, I’ll make a mixed berry syrup by heating up frozen raspberries and blackberries in a saucepan with maple syrup. Other times, I’ll add a few frozen blueberries to the pancakes as they cook.

You can stack them and add fresh berries on top or even make a blueberry sauce by heating blueberries and orange juice to pour over them. Fresh coconut milk whipped cream makes a tasty topping, too.

Ingredients

• 2 cups einkorn sourdough starter
• 2 flax “eggs”
• 1 tablespoon poppy seeds 
• Juice and zest from 2 lemons
• 1 teaspoon pure vanilla extract
• 2 tablespoons pure maple syrup
• 2 tablespoons melted coconut oil + more for the skillet
• 1/4 teaspoon salt (a big pinch)
• 1 teaspoon baking soda
• pinch of ceylon cinnamon (optional)

How to Make Lemon Poppy Seed Einkorn Sourdough Pancakes

1. Zest and juice two lemons.
2. Heat two tablespoons of coconut oil in your skillet.
3. Make your flax “eggs” by mixing together two tablespoons of ground flaxseed and six tablespoons of filtered water.
4. Mix the einkorn sourdough starter, flax “eggs,” melted coconut oil, maple syrup, vanilla extract, salt, poppy seeds, optional cinnamon, lemon juice and zest in a glass bowl. Add the baking soda last.
5. When it is hot enough that the pancake will sizzle, ladle your batter into the pan.
6. After the bubbles have popped, flip the pancake.
7. Cook for about 30 seconds on the other side.
8. Repeat.
9. Serve with vegan butter, maple syrup, and fruit.