Lemon Poppy Seed Skillet Pancake

Prep: 15 mins

Cook: 30 mins

Difficulty: Intermediate

Servings: 5 Servings

Forget muffins — this lemon poppy seed skillet pancake is better and brighter than any coffee shop pastry, with its crispy edges, tender, custardy center, and citrus flavor through and through. Plus, it’s even easier than serving a stack of silver dollars: Simply whisk together the batter, pour into the hot skillet, and bake until puffed and golden.

While you can serve this pancake year-round, I like it best during the dark days of winter, when lemons are at their very best and cozying up is top of mind. Here’s how to make your new favorite breakfast treat.

Ingredients

1 stick (8 tablespoons) unsalted butter
2 tablespoons honey
Pinch kosher salt
1 1/2 cups all-purpose flour
1 tablespoon poppy seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons unsalted butter, divided
1 large lemon
1 1/4 cups whole or 2% milk
2 large eggs
3 tablespoons honey
Fresh fruit or powdered sugar, for serving

Instructions

Place 1 stick unsalted butter in a medium bowl and let sit at room temperature until softened, about 30 minutes.
Arrange a rack in the upper third of the oven and heat the oven to 350°F. Place a 10-inch cast iron skillet or oven-safe nonstick frying pan in the oven while it heats.
Place 1 1/2 cups all purpose flour, 1 tablespoon poppy seeds, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt in a large bowl and whisk to combine.
Place 2 tablespoons of the unsalted butter in a medium microwave-safe bowl. Microwave in 20-second increments until melted, 20 to 40 seconds.
Finely grate the zest of 1 large lemon (about 1 tablespoon), then juice the lemon (about 3 tablespoons). Add the zest, 1 tablespoon of the lemon juice, 1 1/4 cups whole or 2% milk, 2 large eggs, and 3 tablespoons honey to the melted butter and whisk to combine.
Pour the milk mixture into the flour mixture and stir with a spatula until the flour is moistened; a few lumps are OK. Set the batter aside to rest for 10 minutes.
Meanwhile, make the lemon honey butter: Use an electric hand mixer to beat the softened butter on medium speed until smooth, 20 to 30 seconds. (Alternatively, use a spatula and beat for 1 minute.) Add 3 tablespoons honey, the remaining 2 tablespoons lemon juice, and a pinch of kosher salt, and beat on medium speed until fully combined, about 15 seconds.
Cut the remaining 1 tablespoon unsalted butter into 2 pieces. Take the preheated skillet out of the oven, add the butter, and swirl the pan until the butter melts and coats the bottom and sides.
Transfer the pancake batter into the pan and spread into an even layer. Bake the pancake until puffed and golden-brown, 25 to 30 minutes.
Cut into wedges and serve with lemon honey butter, fresh fruit, and powdered sugar.