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!
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
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Microwave butter until melted. Set aside to slightly cool. You do not want it piping hot.
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In a large bowl, toss the flour, sugar, baking powder, baking soda, salt, and poppy seeds together until combined. Set aside.
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In another large bowl, whisk the yogurt, milk, butter, eggs, lemon zest, lemon juice, and vanilla until combined.
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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.
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Heat a griddle or skillet over medium heat. Coat generously with nonstick cooking spray or butter.
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Once hot, drop about 1/4 cup of batter on the griddle.
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Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute.
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Flip and cook on the other side until cooked through, about 2 more minutes.
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Coat griddle/skillet again with cooking spray or butter for each pancake or batch of pancakes.
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Keep pancakes warm in a preheated 200 degrees F oven until all pancakes are cooked.
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Serve pancakes immediately with toppings of choice.
Nutrition
- Calories: 147.71kcal
- Fat: 6.58g
- Saturated Fat: 3.44g
- Trans Fat: 0.14g
- Monounsaturated Fat: 1.38g
- Polyunsaturated Fat: 0.85g
- Carbohydrates: 18.03g
- Fiber: 2.08g
- Sugar: 5.30g
- Protein: 5.47g
- Cholesterol: 39.77mg
- Sodium: 168.11mg
- Calcium: 110.78mg
- Potassium: 105.66mg
- Iron: 0.95mg
- Vitamin A: 47.17µg
- Vitamin C: 0.01mg
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