Description
Delicious and fluffy lemon poppy seed pancakes made with Greek yogurt for an extra protein boost.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Greek yogurt
- 1/4 cup milk
- 2 large eggs
- 1/4 cup honey or maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- In a bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, mix the Greek yogurt, milk, eggs, honey (or maple syrup), lemon juice, and lemon zest until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Heat a griddle or non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form on the surface.
- Flip the pancakes and cook until golden brown on the other side.
- Serve warm with additional lemon juice or syrup, if desired.
Notes
- For extra flavor, consider adding more lemon zest or a splash of vanilla extract.
- These pancakes freeze well; simply reheat them in the toaster or microwave.
- Adjust the sweetness according to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 75mg