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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.

Whisk the wet ingredients together until the mixture is smooth and well combined.

Gently fold in the all-purpose flour and poppyseeds until just combined. Be careful not to overmix the batter; a few lumps are fine.

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.

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.

Repeat with the remaining batter, adding more butter to the pan as needed for each batch.

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.


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.

Whisk the wet ingredients together until the mixture is smooth and well combined.

Gently fold in the all-purpose flour and poppyseeds until just combined. Be careful not to overmix the batter; a few lumps are fine.

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.

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.

Repeat with the remaining batter, adding more butter to the pan as needed for each batch.

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.
