Sister sent me the recipe for these pancakes about a year ago. And I’d never gotten around to making them, but when I visited her and her fiancé a few weeks ago, I suggested we make these. Don’t be like me. Don’t wait over a year for these delicious Lemon Poppy Seed Pancakes! These pancakes are thick and fluffy, they’re packed with lemony flavor and a hint of crunch from the poppy seeds. These are made with Greek yogurt and served with Greek yogurt and a dollop of jam for a filling, delicious, dream-worthy breakfast.
Do you have a favorite brunch recipe? How often do you make a special breakfast?
Lemon Poppy Seed Pancakes
Serves 4-6
Adapted from the New York Times
- 2/3 cup milk
- 1 1/3 cup Greek yogurt (plus more for serving)
- 4 eggs
- 6 Tbsp unsalted butter, melted
- 2 Tbsp honey
- 2 cups all-purpose flour (260 grams)
- 2 tsp baking soda (12 grams)
- 1 tsp salt (12 grams)
- 2 1/2 Tbsp poppy seeds
- 2 lemons, zested
- jam, for serving
In a measuring cup, measure out 2/3 cup milk, then add the Greek yogurt to measure out the yogurt. Mix the milk, yogurt, and eggs, then pour in the melted butter and honey, while whisking.
Stir in the flour, baking soda, salt, poppy seeds, and lemon zest.
Grease a large skillet or griddle with cooking spray and heat over medium-high heat. Scoop the batter onto the hot pan. Flip the pancakes when bubbles begin to appear, cook for another minute or two until golden. Serve immediately with jam and Greek yogurt.
