Description

Delight in these fluffy Lemon Poppy Seed Pancakes, bursting with fresh lemon zest and juice for a bright citrus flavor perfectly complemented by crunchy poppy seeds. Made with a tender batter of all-purpose flour, Greek yogurt, and a hint of vanilla, these pancakes are a refreshing twist on a breakfast classic, perfect for a weekend brunch or a special breakfast treat.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon poppy seeds
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup milk (dairy or plant-based)
1/2 cup plain Greek yogurt or sour cream
2 large eggs
2 tablespoons unsalted butter, melted
Zest of 1 large lemon
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, poppy seeds, baking powder, and salt until evenly combined.
Combine Wet Ingredients: In a separate bowl, whisk the milk, Greek yogurt or sour cream, eggs, melted butter, lemon zest, fresh lemon juice, and vanilla extract together until the mixture is smooth and well blended.
Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the pancakes tender; it’s okay if some lumps remain.
Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
Cook Pancakes: Pour 1/4 cup batter onto the skillet for each pancake. Cook for about 2 to 3 minutes, until bubbles start to form on the surface and the edges become set.
Flip and Finish Cooking: Flip the pancakes carefully and cook for an additional 1 to 2 minutes until both sides are golden brown and the pancakes are cooked through.
Serve Warm: Serve the lemon poppy seed pancakes warm, topped with maple syrup, fresh berries, or a drizzle of lemon glaze for extra brightness and sweetness.

Notes

Do not overmix the batter to maintain fluffy pancakes.
You can substitute dairy milk with almond, soy, or oat milk for a dairy-free version.
Greek yogurt adds moisture and tang; sour cream can be used as an alternative.
For an extra lemony punch, add more lemon zest or a lemon glaze on top.
Ensure the skillet is properly heated before cooking to achieve golden pancakes.
Leftover pancakes can be refrigerated for up to 2 days or frozen for longer storage.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 160 kcal
Sugar: 4 g
Sodium: 250 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 55 mg