Lemon Poppyseed Pancakes
Lemon Poppyseed Pancakes
Ingredients
For the Pancakes
- 1/2 lemon, for juice
- 1/2 teaspoon lemon zest
- 2 tablespoons thick Greek yogurt
- 1 egg
- 2 tablespoons granulated sugar, or honey
- 2 tablespoons all-purpose flour, or 3 tablespoons, depending on desired consistency
- 1 tablespoon poppyseeds
For Cooking and Serving
- 1 tablespoon butter, as needed, for frying
- 1/4 cup maple syrup, or honey, for serving
- 1/4 cup Greek yogurt, for serving
Instructions
- 1
In a medium-sized bowl, squeeze the juice from half a lemon. Add the lemon zest, thick Greek yogurt, egg, and granulated sugar (or honey) to the bowl.
⏱️ 3 min
- 2
Whisk the wet ingredients together until the mixture is smooth and well combined.
⏱️ 2 min
- 3
Gently fold in the all-purpose flour and poppyseeds until just combined. Be careful not to overmix the batter; a few lumps are fine.
⏱️ 3 min
- 4
Heat a large non-stick pan or griddle over medium heat. Add about 1/2 tablespoon of butter to the pan and let it melt and coat the surface.
⏱️ 2 min
- 5
Pour about 1/4 cup of batter per pancake onto the hot pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip carefully with a spatula.
⏱️ 10 min
- 6
Repeat with the remaining batter, adding more butter to the pan as needed for each batch.
⏱️ 5 min
- 7
Serve the warm lemon poppyseed pancakes immediately. Stack them on plates and top with a dollop of Greek yogurt and a generous drizzle of maple syrup or honey. For an extra treat, you can prepare a lemon icing sugar glaze to drizzle over them.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Poppyseed Pancakes
For the Pancakes
- 1/2 lemon, for juice
- 1/2 teaspoon lemon zest
- 2 tablespoons thick Greek yogurt
- 1 egg
- 2 tablespoons granulated sugar, or honey
- 2 tablespoons all-purpose flour, or 3 tablespoons, depending on desired consistency
- 1 tablespoon poppyseeds
For Cooking and Serving
- 1 tablespoon butter, as needed, for frying
- 1/4 cup maple syrup, or honey, for serving
- 1/4 cup Greek yogurt, for serving
Instructions
- 1
In a medium-sized bowl, squeeze the juice from half a lemon. Add the lemon zest, thick Greek yogurt, egg, and granulated sugar (or honey) to the bowl.
⏱️ 3 min - 2
Whisk the wet ingredients together until the mixture is smooth and well combined.
⏱️ 2 min - 3
Gently fold in the all-purpose flour and poppyseeds until just combined. Be careful not to overmix the batter; a few lumps are fine.
⏱️ 3 min - 4
Heat a large non-stick pan or griddle over medium heat. Add about 1/2 tablespoon of butter to the pan and let it melt and coat the surface.
⏱️ 2 min - 5
Pour about 1/4 cup of batter per pancake onto the hot pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip carefully with a spatula.
⏱️ 10 min - 6
Repeat with the remaining batter, adding more butter to the pan as needed for each batch.
⏱️ 5 min - 7
Serve the warm lemon poppyseed pancakes immediately. Stack them on plates and top with a dollop of Greek yogurt and a generous drizzle of maple syrup or honey. For an extra treat, you can prepare a lemon icing sugar glaze to drizzle over them.
⏱️ 2 min