Greek Yogurt Lemon Poppy Seed Pancakes

As seen on

Sally’s

Total Time

45 minutes

Prep Time

10 minutes

Cook Time

3 minutes

Rating

(22)

Ingredients

12-14 pancakes

2 cups (246g) whole wheat flour or white whole wheat flour (spooned & leveled)
1/4 cup (50g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons poppy seeds (or chia seeds work too!)
1 cup (245g) Greek yogurt (I use nonfat plain)
1 cup (240ml) milk
1/4 cup (4 Tbsp; 56g) unsalted butter, melted & slightly cooled
2 large eggs
1 Tablespoon lemon zest
3 Tablespoons (45ml) lemon juice
1 teaspoon pure vanilla extract

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Preparation

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Step 1

Microwave butter until melted. Set aside to slightly cool. You do not want it piping hot.

Step 2

In a large bowl, preferably with a pour spout, toss the flour, sugar, baking powder, baking soda, salt, and poppy seeds together until combined. Set aside.

Step 3

In another large bowl, whisk the yogurt, milk, butter, eggs, lemon zest, lemon juice, and vanilla until combined. Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is thick and a few lumps are fine.

Step 4

Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick cooking spray. Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet with butter or nonstick spray again, if needed, for each batch of pancakes.

Step 5

Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice.

Step 6

Cover and store leftover pancakes in the refrigerator for up to 5 days.

Chef’s notes

Make Ahead & Freezing Instructions:

Pancakes freeze well up to 3 months. Reheat frozen pancakes in the microwave. Or you can reheat frozen pancakes in a 350°F (177°C) oven. Place pancakes on a lined baking sheet and cover with aluminum foil. Bake for 6–8 minutes or until defrosted and warm.

Can I make the batter the night before? No, I don’t recommend it. Baking powder is activated once wet. You can, however, mix the dry ingredients and wet ingredients together and keep them separate and covered in the refrigerator until the morning. (But do not add the melted butter until ready to cook, because that will solidify in the refrigerator.)

Special Tools (affiliate links):

Mixing Bowls (preferably with a pour spout) | Whisk | Electric Griddle, Griddle Pan, or Shallow Skillet/Pan

Berry Lemon Pancakes:

Try folding 1 cup of berries such as chopped strawberries, blueberries, raspberries, or blackberries into the batter. You can use frozen or fresh.

Sweetener:

I tested these pancakes with a few sweeteners like honey, agave, and granulated sugar. To me, they tasted best with granulated sugar but feel free to use your favorite sweetener.

Yogurt:

Plain or vanilla Greek yogurt both work well here. You can use a flavor that would complement the lemon—maybe strawberry, honey, or even lemon flavored. Nonfat, low fat, full fat, it’s your choice. I typically use nonfat. You can use regular yogurt or even sour cream too. Lots of options!

Milk:

I usually use low-fat milk, but any milk works, including whole milk, buttermilk, nondairy milk, etc.

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Skill Level

other

Greek Yogurt Lemon Poppy Seed Pancakes

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Chef’s notes

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