Name: Greek Yogurt Lemon Poppy Seed Pancakes Recipe
Prep time: 10 min
Cook time: 35 min
Yield: 14
Ingredients: 2 cups whole wheat flour; ¼ cup granulated sugar; 2 tsp baking powder; ½ tsp Baking Soda; ½ tsp salt; 2 tbsp poppy seeds; 1 cup Greek yogurt; 1 cup milk; ¼ cup unsalted butter; 2 large eggs; 1 tbsp zest; 3 tbsp juice; 1 tsp pure vanilla extract

How To Make Greek Yogurt Lemon Poppy Seed Pancakes

Incredibly light and fluffy lemon poppy seed pancakes is a surefire way to start your mornings! Top with berries for the best breakfast ever!

Preparation: 10 minutes

Cooking: 35 minutes

Total: 45 minutes

Serves:

Ingredients

2cupswhole wheat flour,(246g) or white whole wheat flour, spoon & leveled
¼cupgranulated sugar,(50g)
2tspbaking powder
½tspbaking soda
½tspsalt
2tbsppoppy seeds,or chia seeds work too!
1cupGreek yogurt,(245g), I use nonfat plain
1cupmilk,(240ml)
¼cupunsalted butter,(58g), melted & slightly cooled
2largeeggs
1tbspzest
3tbspjuice
1tsppure vanilla extract

Instructions

Microwave butter until melted. Set aside to slightly cool. You do not want it piping hot.
In a large bowl, toss the flour, sugar, baking powder, baking soda, salt, and poppy seeds together until combined. Set aside.
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 it all. The batter is thick and a few lumps may remain.
Heat a griddle or skillet over medium heat. Coat generously with nonstick cooking spray or butter.
Once hot, drop about 1/4 cup of batter on the griddle.
Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute.
Flip and cook on the other side until cooked through, about 2 more minutes.
Coat griddle/skillet again with cooking spray or butter for each pancake or batch of pancakes.
Keep pancakes warm in a preheated 200 degrees F oven until all pancakes are cooked.
Serve pancakes immediately with toppings of choice.