Start your morning with a tall stack of Greek yogurt lemon poppy seed pancakes. Made with whole wheat flour, these pancakes are incredibly light and fluffy– thanks to a handful of power ingredients. You’ll love the extra crunch the poppy seeds add!
These lemon poppy seed pancakes are the epitome of a sunshine-y spring breakfast. They boast the same wonderful flavor as my lemon poppy seed Bundt cake, but are acceptable at 8am (though cake for breakfast is always a good idea!). While these pancakes are made with healthier ingredients like whole wheat flour and Greek yogurt, they remain soft and fluffy– no dry, dense hockey puck pancakes today!
These Lemon Poppy Seed Pancakes Are:
- Light and fluffy
- Easy to prepare
- Made with wholesome ingredients
- Bursting with fresh citrus flavor
- Perfect for lazy weekend mornings
- Delicious served with lemon curd, whipped cream, maple syrup, or fresh berries
Power Ingredients in Lemon Poppy Seed Pancakes
These ingredients are the secret behind the delicious flavor and unbeatable texture.
- Whole Wheat Flour: I love to use whole wheat flour whenever I can, but it does weigh down the batter so you have to be very careful when using it. Make sure to keep the batter light with other ingredients, otherwise these fluffy pancakes quickly turn into hockey pucks.
- Baking Powder & Baking Soda: Use both leaveners to create lift and rise because whole wheat flour weighs the pancake batter down otherwise.
- Greek Yogurt: We use a whopping 1 cup of protein-packed Greek yogurt for added moisture and flavor.
- Melted Butter: A little butter adds so much flavor! I don’t recommend leaving it out. Without it, the pancakes taste a little flavorless and rubbery.
- Lemons: I like to use both lemon juice and lemon zest for lots of lemon flavor, just like we do for lemon poppy seed bread. If you love lemon treats for breakfast, be sure to try my lemon sweet rolls next!
More Healthier Breakfast Recipes
- Morning Glory Muffins
- Blueberry Almond Power Muffins
- Baked Oatmeal (or Baked Oatmeal Cups)
- Breakfast Cookies
- Whole Wheat Blueberry Pancakes
- Crustless Veggie Quiche
- Peanut Butter Banana Chocolate Oatmeal Bars
Start your mornings right with these whole wheat Greek yogurt lemon poppy seed pancakes. The flavor and texture is out of this world!
- 2 cups (246g) whole wheat flour or white whole wheat flour (spoon & leveled)
- 1/4 cup (50g) granulated sugar*
- 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)*
- 1 cup (240ml) milk*
- 1/4 cup (58g) unsalted butter, melted & slightly cooled
- 2 large eggs
- zest & juice of 1 lemon (about 1 Tablespoon zest, 3 Tablespoons juice)
- 1 teaspoon pure vanilla extract
- Microwave butter until melted. Set aside to slightly cool. You do not want it piping hot.
- In a large bowl, toss the flour, sugar, baking powder, baking soda, salt, and poppy seeds together until combined. Set aside.
- In another large bowl, whisk the yogurt, milk, butter, eggs, lemon zest, lemon juice, and vanilla until combined.
- 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.
- 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.
- 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 & Freezing Instructions: 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.
- 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.
- Sweetener: 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.
- Yogurt: 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!
- Milk: I usually use skim milk, but any milk works like whole milk, buttermilk, 1%, almond, soy, rice, coconut, etc.
Keywords: lemon poppy seed pancakes, greek yogurt pancakes