“OMG fantastic, these tangerine poppy seed pancakes are the best pancakes I have ever had!” ~Joan
Tangerine Poppy Seed Pancakes are a variation on my lemon poppy seed pancakes, one of my most popular recipes. Fresh tangerine juice, Greek yogurt, and crunchy poppy seeds make a lighter and healthier version of everybody’s favorite pancake breakfast.
The idea is to brighten up your favorite cozy breakfast with some fresh seasonal citrus juice and crunchy poppy seeds. It just makes sense.
I don’t make pancakes often, but when I do, I like them to be special. This recipe takes no more time than regular pancakes, but the payoff is a fresh new flavor experience.
Poppy seeds have flavor and nutrition!
- like all seeds, poppy seeds are a source of dietary fiber and vitamins and minerals ~ in this case, especially calcium, iron, copper and zinc.
- poppy seeds have a delicate, nutty flavor and a powerful crunch that has staying power.
- add poppy seeds to dressings, salads, hot and cold cereals, and baked desserts.
TIP: To get perfectly round pancakes, use your ladle to gently nudge the batter out into an even circle right after you drop it onto your griddle.
I have over 100 citrus recipes on the blog, it’s one of my favorite ingredients to work with! If you love tangerines, then start with my Gluten Free Tangerine Cake, it’s an unusual cake made with almond flour and whole tangerines, peel and all. Another one of my favorite tangerine recipes is Spicy Tangerine Chicken with Black Rice, I think it’s better than anything I’ve gotten at a Chinese restaurant. My most recent tangerine recipe? Tangerine scones…they’re so juicy!
Make it your own ~
- Try using 1/2 whole wheat or oat flour in place of an equal amount of white flour for added nutrition.
- Make grapefruit poppy seed pancakes using fresh squeezed grapefruit juice.
Tangerine Poppy Seed Pancakes
- 1 cup all purpose flour
- 1/3 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup buttermilk or milk
- 3/4 cup Greek yogurt
- 1 large egg
- zest of 2 tangerines
- 1/4 cup fresh tangerine juice
- 1/2 tsp orange extract, optional (I like Watkins brand) or use vanilla or almond extract
- 3 Tbsp unsalted butter, melted
- 1/4 cup poppy seeds
- Whisk the dry ingredients together in a large bowl.
- In a separate bowl, whisk the wet ingredients together. Stir the wet into the dry, just until combined. Don’t over mix or your pancakes will be dense, lumps are fine. If your batter seems a little thick, thin it with a little more milk.
- Cook the pancakes on a lightly greased griddle for 2-3 minutes on the first side, or until the bubbles have risen and popped and the edges are starting to look done. Flip and cook another minute or two on the other side, just until done through. (Small pancakes will take less time to cook.)
- Serve hot with butter and maple syrup.
Questions and Reviews
Just made these pancakes with my left over tangerine pulp (from the cake).
OMG fantastic, the best pancakes I have ever had.
Will be making the banana poppy seed cake next.
May even put my tangerine pulp in it, will let you know how it came out.
Oh wow, thanks Joan, that’s great news. Let me know how your ‘experiments’ go!
Such dreamy pancakes, citrus season is the best!