Lemon Poppy Seed Pancakes

with breakfast sausage

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

You want to start your day with brightness, especially when the winter nights proceeding are so cold and blustery. These pancakes will fling open your eyes and wake your senses with how fluffy good they are. Poppy seeds add a crunchy depth, and the lemon sugar has that sweet and tart to top it all off.

In Your Box (serves 2)

  • Info
    1⅕ oz. Butter
  • 1 Lemon
  • 2 tsp. Sugar
  • Info
    2 cups Pancake Mix
  • 1½ Tbsp. Poppy Seeds
  • 6 Breakfast Sausage Links
  • 1.92 fl. oz. Pure Maple Syrup

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    1035
  • Carbohydrates
    107g
  • Fat
    58g
  • Protein
    22g
  • Sodium
    2061mg

Recipe Steps

You Will Need

  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Bowl
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Make the Lemon Sugar

    Zest lemon, halve, and juice. In a small bowl, combine sugar and 2 tsp. lemon zest. Mix thoroughly and set aside. Rub sugar and lemon zest between your fingers to extract most flavor from lemon.

  • 2

    Make the Pancake Batter

    In a medium mixing bowl, whisk together pancake mix, lemon sugar, poppy seeds, 1 cup water, and 2 tsp. lemon juice until batter falls from whisk in thick ribbons. Add water 1 Tbsp. at a time to adjust consistency. Set batter aside.

  • 3

    Bake the Breakfast Sausage

    Place sausage links on prepared baking sheet and bake until browned and sausages reach a minimum internal temperature of 160 degrees, 10-12 minutes. While sausages cook, make pancakes.

  • 4

    Make the Pancakes

    Heat a large non-stick pan over medium heat. Working in batches to not overcrowd pan, pour ½ cup batter into hot pan. Cook pancakes until bubbles appear on surface, 1-2 minutes.

  • 5

    Finish the Pancakes

    Flip pancakes onto second side and cook until lightly browned, 1-2 minutes. Transfer to a plate and cover with a dry dish towel. Using ½ cup measurement, batter should make approximately six pancakes.

  • 6

    Plate the Dish

    Top pancakes with butter and syrup. Serve alongside breakfast sausage.

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