Description
Looking for a bright and fresh twist on a classic? These soft and fluffy lemon poppyseed pancakes are perfect! Made with fresh lemon and Greek yogurt, these pancakes are light, tender, and packed full of protein. Serve with fresh fruit, a pat of butter, and a dollop of whipped cream for a breakfast the whole family will love.
Ingredients
Units
Scale
- 6 tbsp melted butter
- 2 1/2 cups all purpose flour
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tbsp poppyseeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups milk
- 3/4 cup full fat Greek yogurt
- 1/4 cup lemon juice
- zest of 1 lemon (don't skip this-adds lots of flavor!)
- 1 tsp pure vanilla extract
- 2 eggs
Instructions
- Begin by melting the butter. Set aside to let it cool briefly while you prepare the other ingredients.
- In a large mixing bowl, whisk together the flour, sugar, salt, poppyseeds, baking powder and baking soda and set aside.
- In another mixing bowl, whisk together the milk, Greek yogurt, lemon juice and lemon zest, vanilla extract, and eggs until smooth and combined.
- Add in the cooled melted butter to the wet ingredients, mixing again until combined, then add the wet ingredients to the large bowl with the dry ingredients, mixing well.
- Let the batter rest for 10 minutes before preheating a cast iron skillet or griddle to medium heat. Letting the batter rest will result in a lighter, fluffier pancake!
- Once the batter has had a chance to rest and the pan is nice and hot, add a small amount of butter or coconut oil to the pan.
- Using a small measuring cup (I used 1/3 cup), begin pouring the batter into the pan.
- Cook pancakes for a few minutes on one side, then flip. You will know when they are ready to flip by watching the bubbles. Once all the bubbles have popped and no new bubbles are forming, you know they are ready to flip.
- Once the pancakes have fully cooked and are a nice golden brown, transfer them to a plate and cover with a light towel to keep them warm until ready to serve.
- Serve warm with your favorite toppings and enjoy!
Notes
- The extra step of letting the batter sit for 10 minutes really does help make a lighter, fluffier pancake!
- Hot Skillet: Make sure the skillet (I prefer to use cast iron) is nice and hot before adding the batter. This will help get those crisp edges and a fluffy center.
- Variations: Fresh blueberries would be a delicious addition to this recipe! Top with maple syrup, homemade raspberry syrup and whipped cream, cooked or fresh fruit… YUM.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat by popping them in the toaster or baking them in the oven at a low heat for the best texture, and then add your favorite toppings.
- Freezing Instructions: These pancakes will freeze well for up to 3 months. Store cooked, cooled pancakes in an airtight, freezer-safe container. Reheat frozen pancakes in the microwave, toaster, or in a 350°F oven. If using the oven method, place pancakes on a lined baking sheet and cover with aluminum foil. Bake for 8-10 minutes or until defrosted and warm.
- Prep Time: 15 minutes
- Cook Time: 2-3 minutes (per pancake)
- Category: Breakfast Recipes
- Method: Stove Top
- Cuisine: American
