Addictive Recipes from a Self-Taught Baker

Greek Yogurt Lemon Poppy Seed Pancakes

Start your morning right with these whole wheat & FLUFFY Greek yogurt lemon poppy seed pancakes! Recipe on sallysbakingaddiction.com

This is called fat stack happy. ↑

I’ve made these three times in the past 2 weeks. Once because breakfast for dinner is a regular occurrence, twice to capture all these photos/brinner once again, and finally for “recipe testing” which just meant I wanted them on Saturday morning too. Actually, I was at our new house on Saturday and while there are no cabinets, microwave, counter space, or even a working oven in the war zone that is our kitchen remodel– there IS a stove. So there WILL be whole wheat pancakes.

I packed a skillet in my overnight bag.

Start your morning right with these whole wheat & FLUFFY Greek yogurt lemon poppy seed pancakes! Recipe on sallysbakingaddiction.com

To rival the weirdness that was my Saturday morning/overnight bag contents, I spent $104 on chocolate chips, cream cheese, confectioners’ sugar, flour, and brown sugar the other day. Mind you they are for upcoming projects, but I’m feeling stranger with every supermarket trip. It’s getting bad. In fact, I am the definition of weird supermarket lunatic. My picture is next to it in the dictionary and I’m holding a skillet and $104 worth of sugar.

But I’ll tell ya one thing. Sitting down to breakfast food at dinnertime– even though there is a mountain of baking ingredients next to my plate because I store it all on the kitchen table– brings me back to normalcy. These days it’s not often that Kevin and I are both around for dinnertime, so I make a habit of no phone/no TV/no work talk once a week. It’s our little date night and even though it’s nothing fancy or glamorous (pancakes… again?), sitting down at the table, being mindful of what I’m eating and mentally present for conversation is my way of exiting la la land and slowing the heck down.

Beats the recent dinner at my desk consisting of: a bag of popcorn, a bucket of grapes, 1 Reese’s peanut butter cup that I found in my desk drawer, and leftover honey garlic shrimp that I’m too lazy to heat up. Told you. WEIRD.

Do you do that too? The no electronics dinner, not the weird foods dinner. Also, don’t you love brinner? It’s proven to be the best night of the week.

Greek yogurt lemon poppy seed pancakes on sallysbakingaddiction.com

Besides being a crazy awesome breakfast for dinner option, these lemon poppy seed pancakes are the epitome of spring sunshine breakfast. At actual breakfast time. They’re made with whole wheat flour and Greek yogurt, so I mean… come on. You’re already winning at life by 9am! The lemon flavor is spot-on, the poppy seeds give the most pleasant lil’ crunch, and have I mentioned the Greek yogurt? *bows down to Greek yogurt gods forever*

There’s a whopping cup of it in this pancake batter!

Start your morning right with these whole wheat & FLUFFY Greek yogurt lemon poppy seed pancakes! Recipe on sallysbakingaddiction.com

What I love most about these pancakes is that they don’t taste dense or dry like some healthier/whole wheat pancakes can. There’s no way around it, whole wheat flour weighs pancakes down to hockey puck status. So let’s make up for it with other ingredients. First, enough baking powder and soda to really lift those pancakes up. Lots of moisture (and protein! heck yeah!) from the Greek yogurt, and 2 eggs for some serious richness and stability.

Confession: I swear by adding a little butter to this batter. I tried it with oil the first time and while the pancakes had wonderful flavor, they didn’t compare to the stack made with melted butter. Shocking. I think it must have something to do with the lemon; the lemon just neeeeeeds that butter flavor. And I don’t feel so bad about a measly 4 Tablespoons of it in 12 decent size pancakes. Not too bad, right?

Same goes with the 4 Tablespoons of sugar. I tested this batter with honey and agave in the batter, but same story. They tasted like they were missing something. But I’ll add it for you in the notes below in case you want to try the batter that way. Let me know if you do!

Start your morning right with these whole wheat & FLUFFY Greek yogurt lemon poppy seed pancakes! Recipe on sallysbakingaddiction.com

A fat stack of whole wheat Greek yogurt lemon sunshine poppy seed happiness. Try to resist these any time of day, dare ya.

Greek Yogurt Lemon Poppy Seed Pancakes

Ingredients:

  • 2 cups (246g) whole wheat flour (or white whole wheat flour)
  • 1/4 cup (50g) granulated sugar1
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons poppy seeds (or chia seeds work too!)
  • 1 cup (245g) Greek yogurt (I use nonfat plain)2
  • 1 cup (240ml) milk3
  • 1/4 cup (58g) unsalted butter
  • 2 large Eggland's Best eggs
  • zest & juice of 1 lemon (about 1 Tablespoon zest, 3 Tablespoons juice)
  • 1 teaspoon pure vanilla extract

Directions:

  1. Microwave butter until melted. Set aside to slightly cool. You do not want it piping hot.
  2. In a large bowl, toss the flour, sugar, baking powder, baking soda, salt, and poppy seeds together until combined. Set aside.
  3. In another large bowl, whisk the yogurt, milk, butter, eggs, lemon zest, lemon juice, and vanilla until combined.
  4. Pour the wet ingredients into the dry ingredients and gently whisk to combine it all. The batter is thick and a few lumps may remain.
  5. Heat a griddle or skillet over medium heat. Coat generously with nonstick cooking spray or butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with cooking spray or butter for each pancake or batch of pancakes.
  6. Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice.

Make ahead tip: Pancakes taste best right after they are made. You can prep the batter ahead of time through step 3. Do not combine the wet and dry ingredients until ready to cook. Keep both bowls covered in the refrigerator, then allow to come to room temperature before mixing. Pancakes freeze well, up to 2 months. Reheat to your liking.

Recipe Notes:

Berry lemon pancakes! Try folding 1 cup of berries such as chopped strawberries, blueberries, raspberries, or blackberries into the batter. You can use frozen or fresh.

  1. I tested these pancakes with a few sweeteners like honey, agave, and granulated sugar. To me, they tasted best with granulated sugar but feel free to use your favorite sweetener.
  2. Plain or vanilla Greek yogurt both work well here. You can use a flavor that would compliment the lemon-- maybe strawberry, honey, or even lemon flavored. Nonfat, low fat, full fat, it's your choice. I typically use nonfat. You can use regular yogurt or even sour cream too. Lots of options!
  3. I usually use skim milk, but any milk works like whole milk, buttermilk, 1%, almond, soy, rice, coconut, etc.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

I think you’d LOVE these with lemon curd on top. Or you can try my honey butter as an option too. But my favorite of all? A waterfall of pure maple syrup. 

Start your morning right with these whole wheat & FLUFFY Greek yogurt lemon poppy seed pancakes! Recipe on sallysbakingaddiction.com

Eggland’s Best provided me with eggs to bring you this recipe.

Start your morning right with these whole wheat FLUFFY Greek yogurt lemon poppy seed pancakes! Recipe on sallysbakingaddiction.com

90 comments

  1. These look amazing!! Your pictures are so so beautiful! I’m not a huge fan of pancakes but I think I will have to try these! 
    I’m a huge fan of your blog! I seriously just read your recipes in my free time! Plus you are coming to Utah to do a book signing on my birthday! It’s definitely a sign haha. I can’t wait to meet you!!

  2. Your comment about the supermarket made me laugh! Why don’t you consider buying from wholesalers? It would save you the shopping trip and not to mention those awkward moments! 
    By the way, those lemon poppy seed pancakes look to die for and I bet they taste even better.. Bookmarked for a weekend morning!

    • The closest wholesaler is a hike for me– and my grocery store is less than a mile away. Sometimes it wins!

  3. You don’t know weird looks at the grocery store until you buy pig’s feet to feed to your dogs.
    They always ask “So, um, how do you cook these?”  The looks you get are priceless.   Also the sheer amount of baking chocolate in my shopping cart gets a look or two every once and a while.  Unless they are distracted by the amount of butter.    Or the 5 bags of chicken (more dog food).    

  4. Hi Sally,

    this is Tina here.. I really enjoyed this recipe and I want to keep this dish in my Home Party Caterers in Mumbai services. Thanks

  5. I’ve made a dozen or so things from your blog and these are the best so far. I did add a handful of chocolate chips but I’m cooking for a 2 and 4 year old so sometimes you have to sneak a new flavor. Really good and I’m not even into pancakes all that much.

  6. Such a delicious recipe! Used whole spelt flour, which I find more suitable for baking than whole wheat (and it’s more nutritious, too) and drizzled the fluffy pancakes with white chocolate ganache – so good.
    I just can’t get enough of this site! Thank you so much, Sally, for your heart lifting great writing and recipes.

  7. Made these for breakfast yesterday morning and let me just say “mmmmmmmm Yummmmm!”  Delicious!

  8. This is such a gorgeous stack of pancakes! Breakfast has never looked better.

  9. I have never left a comment before, but just had to tell you how much my hubby and I loved these pancakes!  Didn’t have poppy seeds, so used lightly toasted black quinoa. 
    I made the dry ingredients up ahead of time and we cooked these on our coleman griddle while camping. OMG!  Delish!  The lemon is so good. 
    This is now my go-to for pancakes. 

  10. Made these this morning and they were a big hit! Though my batter was very thick so they didn’t spread into circles, next time I will add a little more milk maybe. We also made your Funfetti cake for the 8th birthday party (it is the tradition) it was awesome and the kids went crazy when they saw it.  You can check it out in my post for “in my kitchen may 2016” I also put a link in there to your blog.

  11. Hi Sally!  These look absolutely delicious and I am absolutely going to be making them this long Memorial Day weekend!  I usually prefer waffles over pancakes (I have this absolutely amazing waffle iron and I don’t get to use it near often enough).  Is there an easy way to convert this pancake mix into a waffle batter?

    • Hey Emily! I wouldn’t make any changes to the batter, just make it as waffles. I actually had a reader email me that she did this– great success!

  12. I had too many lemons in my fridge and this pancake recipe was pèrfect. Just made them this afternoon and they lasted 5 seconds. I thought the banada ones were good, but these are lemon heaven! Also made your orange lemon poppy seeds muffins but sans orange, only had too many lemons and they were just as good. 

    I don’t know how you do it Sally, but I have tried so many of your recipes and they all come out great, even when I mess up lol. You make baking so easy!

  13. Hi Sally! These look SO good! I just have a question, would all purpose flour work in these? I know that slightly defeats the healthiness haha, but I don’t have whole weat flour and dont want to buy any cuz it will just sit in the pantry then!

  14. I just made these for breakfast for myself and my little one- I only had organic greek blueberry yogurt so I used that and took out the lemon. They were fantastic! Thank you!

  15. Little bit confused as I was reading the explanation before the recipe.  “I mean…….common”  what does that mean? The ingredients of whole wheat flour and Greek yogurt is common?  Didn’t you mean c’mon? Anyway, small thing I guess but just didn’t make sense to me.  

    • Hey Andrea! I meant to type “come on!” I’m so sorry about that glaring error. Thanks for bringing to my attention!

  16. I didn’t have poppy seeds so I used anise seeds and they tasted delicious! They didn’t have the same crunch, of course, but still satisfying!

  17. Tried this recipe today and loved it! Yummy (and fairly healthy) pancakes! I used an equal amount of coconut sugar instead of granulated sugar and found they held the perfect amount of sweetness. To save on even more calories next time, I might try coconut oil in place of butter.

  18. I made these pancakes tonight and holy smokes were they good! I ate them with your lemon curd, fresh strawberries and a lemon cream cheese glaze. Totally cured my lemon craving!

  19. what kind of toppings will go with these pancakes?

  20. Made this with oat flour and coconut sugar and it was amazing! We have a few left over in the freezer and have them with peanut butter as a post workout snack!

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