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