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Plate of Greek yogurt lemon poppy seed pancakes topped with fresh fruit.

Greek Yogurt Lemon Poppy Seed Pancakes

  • Author: Louna
  • Total Time: 25 minutes
  • Yield: About 12 pancakes 1x
  • Diet: Vegetarian

Description

Light and fluffy Greek Yogurt Lemon Poppy Seed Pancakes with a zesty lemon flavor and crunchy poppy seeds, perfect for a healthy and delicious breakfast.

Ingredients

Scale
  • 2 cups whole wheat flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1 cup Greek yogurt
  • 1 cup milk
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon pure vanilla extract

Instructions

  1. Melt the unsalted butter and let it cool slightly.
  2. In a large bowl, whisk together whole wheat flour, sugar, baking powder, baking soda, salt, and poppy seeds.
  3. In another bowl, combine Greek yogurt, milk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract; whisk until smooth.
  4. Pour wet ingredients into dry ingredients and gently mix until just combined, leaving some lumps.
  5. Heat a greased griddle or skillet over medium heat.
  6. Pour 1/4 cup batter per pancake onto the griddle and cook until edges set and bubbles form on top, about 2 minutes.
  7. Flip and cook the other side for 1-2 minutes until golden brown.
  8. Keep cooked pancakes warm in a low oven while finishing the rest.
  9. Serve warm with toppings like fresh fruit, syrup, or extra Greek yogurt.

Notes

  • Do not overmix the batter to keep pancakes fluffy.
  • Adjust cooking temperature to avoid burning or undercooking.
  • Let the batter rest for 5-10 minutes for better texture.
  • Customize lemon zest and juice to taste.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze pancakes with parchment paper between layers for up to 3 months.
  • Reheat in microwave, oven, or toaster for best texture.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Pan-frying
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 220
  • Sugar: 6g
  • Sodium: 230mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 9g
  • Cholesterol: 70mg

Keywords: Greek Yogurt Lemon Poppy Seed Pancakes, lemon poppy seed pancakes, healthy breakfast pancakes, fluffy pancakes recipe

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Find it online: https://www.recipeslouna.com/greek-yogurt-lemon-poppy-seed-pancakes/