"No-Fail" Lemon Poppy Seed Pancakes Are Perfectly Light & Fluffy

Step 1

For the whipped cream cheese, in a medium bowl, whisk together all the ingredients, then set aside

Step 2

For the pancakes, in a medium bowl, whisk together the milk, vinegar, lemon juice, eggs, melted butter and vanilla extract

Step 3

In a large bowl, stir together the flour, granulated sugar, baking powder, baking soda, salt and poppy seeds

Step 4

Make a well in the middle of the flour mixture and stir in the wet ingredients, then cover and set aside

Step 5

Heat a large skillet over medium-low heat and add enough butter to coat the bottom

Step 6

When it melts, form pancakes using a 2-ounce ladle (make sure not to overcrowd the pan)

Step 7

Cook until bubbles form on the surface, a few minutes, then flip and cook about 2 minutes more

Step 8

Transfer the pancakes to plates or a platter and repeat with the remaining batter, greasing the skillet as needed

Step 9

Serve with whipped cream cheese, warm maple syrup, a dusting of powdered sugar and a squeeze of lemon juice