Greek Yogurt Lemon Poppy Seed Pancakes

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

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

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

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

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

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

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 45 minutes
  • Yield: 12-14 pancakes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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
  • 2 large eggs
  • zest & juice of 1 lemon (about 1 Tablespoon zest, 3 Tablespoons juice)
  • 1 teaspoon pure vanilla extract


  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.


  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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

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

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


  1. Woo-hoo! First comment! 🙂 I am such a fan of whole wheat pancakes–they are so delicious to me! I eat Greek yogurt on a regular basis, too, so why not throw it into my pancakes? I don’t have poppy seeds but I’ll definitely give these pancakes a try with some chia seeds ( I have always wondered if they could serve as a poppy seed substitute in recipes).  I also dig the Berry Lemon combination so I’ll be sure to pair the pancakes with some fruit–probably on top though because I find that the berries turn into scorching hot little bursts that I end up burning my tongue on.  Anyway, thanks for this date night recipe idea 😉

    1. Hey Melanie! I’ve used chia in poppy seed muffins and poppy seed bread– same amount! Same great taste and texture, too. Try it!

  2. Oh my gosh! These pancakes! They look sooo incredible and the perfect way to wake up in the morning. I can already imagine the scent of citrus wafting through my kitchen!

  3. i used to be veryyyy anti whole wheat pancakes, but my dad made some from an america’s test kitchen, and i’m now a tentative convert. will have to try these, especially because they’re lemon poppyseed!!

    1. Agreed! Lemon poppyseed is the most luscious flavor ever! I love how you spent $104 on chocolate chips Sally! But then again, as an English teacher when I think about how much I’ve spent on form swords for Romeo & Juliet I can see it! Have a lovely day. 

  4. Oh wow, they look wonderful! I have a similar recipe on the blog and it is among my favorite pancake recipes! I will try your version too, since there is always a good excuse to make pancakes for breakfast or for dinner as you say 🙂

  5. Those weird dinner nights? Oh yeah. Last week I had three French fries, two bites of pizza, a quarter of a cupcake and lots of cantaloupe. It was just that kind of night.
    And ditto on the weird grocery store checkout items. I feel like wearing dark glasses when I’m checking out sometimes with barrels of sugar and candy.
    These look perfectly light and fluffy. I’ll take brinner any day!

  6. I have so many weird dietary restrictions that most of my meals are an odd mix of unrelated things 😉 Plus I just don’t like cooking all that much, haha. I’m always more of a waffle person than pancakes, but your pancakes always look so good that I make a step towards pancake love 🙂 Plus the whole I-don’t-have-a-waffle-iron thing 😀

  7. Yay for lemon poppy seed anything! Love that you packed a skillet in your bag too, so typical. 😉 But I would too because my favorite topping for these pancakes would be, yes, a waterfall of maple syrup but ALSO the honey butter. 🙂

  8. My photo is right beside yours in the dictionary then! I’m at the store a minimum of once a day and people KNOW ME. Loving how fat and fluffy these guys are and that they are whole wheat AND Greek yogurt. It’s like you made them for me 🙂

  9. We LOVE brinner in this house! I also love the picture in my head of you with $104 of sugar. I just made 500 cake pops for my school’s prom (I am the school nurse) and got LOTS of looks with amount of sticks, bags, ribbon and candy melts I bought to make 500 pops. Maybe they are used to the amount of powered sugar, eggs butter, flour and cream I buy?
    Thanks for your recipes-this one looks yummy and will make them when the son comes home from college!

    1. Oh my god! 500??? How long did that take you? When I make ONE BATCH I start losing my mind because of all the dipping and drying involved. Making 500…I’d probably be there for 3 days. You’re awesome! I bet everyone loved them at prom.

    2. Like Natalie said, how long did it all take? You’re my hero Amy. I made cake pops for my sister’s bridal shower and could only get through 42 before I began losing patience… and my mind.

      1. A very long time! The most I had ever made was 125 for a friend’s 50th birthday. I did not make cake from scratch but my buttercream was homemade. I baked 4 9X11 cakes on Saturday. On Sunday I baked 6 9X11 cakes, made 4 double batches of buttercream and rolled 250 cake balls. On Monday I dipped 250 cake pops. On Tuesday I rolled 250 cake balls. On Wednesday I dipped 250 cake pops. On Thursday I put them into individual bags. On Friday I tied the bags closed with ribbons. On Saturday I delivered them. 
        I only agreed because my husband was traveling for work…and I love my kids! I was VERY tired when it was all over…but the staff and students loved them!

      2. SMART to plan it all out day by day. Just got your emailed pics. I love the teal! I know all the work was very worth it. 🙂

  10. Hahaha I’d totally join you on the photo next to “weird supermarket lunatic”, Sally! It happens quite often that I spent more money on baking ingredients than on actual ingredients for dinner :’) Anyway, did you know it’s normal to eat (Dutch) pancakes for dinner in The Netherlands? It’s rarely a breakfast option. We have savory versions like pancakes with cheese or with bacon (or both). (I still prefer sweet pancakes though. Load me up on maple syrup, please!) We even haven pancake restaurants. They’re usually located on a ship (called: “pannekoekenschip”, ship of pancakes)

  11. My kids and I are huge fans of brinner and lemon poppy seed muffins.  These pancakes are going on the menu for next Monday, our normal brinner night 🙂

      1. Made them tonight, big hit with everyone! Kids even requested them for their breakfast tomorrow. 

  12. Your grocery shopping story made me laugh. It reminds me of the time when MIT was hosting this huge party, and my favorite part was the free parsley on the catering trays. I was running around and smiling broadly while holding a bunch of parsley – everybody probably thought I was nuts! Food blogger struggles are so real.

    Anyhow, these pancakes look wonderful! I really appreciate all of the work you put into recipe testing, and every recipe I’ve tried has been a big hit. I often find that my whole wheat pancakes are too dense, so I look forward to giving this a try.

    1. Thanks Elaine- and I hope you like these! Just laughed picturing you running around with giant handfuls of parsley.

  13. I LOVE brinner, and my daughter’s favorite kind of muffin is lemon poppyseed–when I made your recipe for the first time, she was so excited! These will definitely get a chance to shine in my kitchen. 

    Brinner is the working mom’s savior–I don’t know how we would live without it!

  14. Lol, I usually have weird dinner nights at least 3 nights a week: yesterday I ate a small bowl of leftover lukewarm asparagus soup, half of an oven-baked sweet potato, a handful of roasted almonds and walnuts, 2 dried up leftover cookies and a few spoonfuls of hot dahl I just made for today’s lunch. 🙂

    These look lovely, can’t wait for the weekend so I can make some!

    1. ps. and I just learned what “brinner” means 😀 Thanks for the extra language lesson 😉

  15. These pancakes look fabulous! We love lemon ANYTHING, so I’ll be makings this
    Recipe as soon as I pick up some lemons!!!   Your photography is great too!

  16. As someone who spends most of the year just cooking for myself, I know those “weird dinner” nights all too well. But it also means I get brinner whenever I want

    1. Hmm that cut off. Meant to add that I’m super excited to try these! I’ve made pancakes with ricotta, but I have yet to try Greek yogurt 🙂

      1. I’ve been meaning to make ricotta pancakes one of these weekends… or nights! I bet I could just switch out the yogurt for ricotta in these, but do you have any recipes for ricotta pancakes you love?

      2. I recently tried this recipe and I love it:

        I’m hoping to play around a little and see if I can get similar results without having to whip the egg whites and yolks separately, but I suppose that’s a small price to pay for delicious pancakes 🙂

  17. I’ve made your other whole wheat pancakes with Greek yogurt more times than I can count! So I have no doubts these will be fabulous too. I’ve never heard of lemon pancakes; however, I imagine they’ll taste like a slightly sweeter muffin (and as a Canadian, I love my maple syrup), so I’ll give them a try and let you know! Summer’s coming, which means stovetop dinners/breakfasts are highly appreciated 🙂 

  18. Sally, the table you’ve set here is absolutely gorgeous. I’m always so happy to come here, to this sweet corner of the food blog world, and just stay awhile. 🙂
    You know what though, brinner should be a weekly thing!
    How’s the new house? The double oven? 🙂 Tell me the double oven is EVERYTHING you imagined it would be.
    Sorry for the short comment today… feeling down because of a few crappy things going on with the blog. 🙁 

    1. The double oven will be wonderful… when it comes. Still several weeks to go before it’s a working kitchen! I’m trying to get ahead on blog content and other baking projects in my current tiny kitchen. It’s been a mess!

      Hope everything is OK with your site– feel free to email me if you want to chat!

      1. Til then… we’ll dream about it together. 😉 Good luck on the tiny kitchen bake-a-thon! 
        Thank you so much Sally. Your good thoughts and support mean a lot to me. I’ll email you as soon as I can. xo

  19. These are so spring I love it. Once I have access to a working stove again I’ll have to make these! Thinking about replacing the poppy seeds with chia seeds. Your amount of sugar is my amount of chia seeds. Both are essential <3

  20. Hi, Sally!
    Can we replace the whole wheat flour with normal all purpose flour?
    I know, these ARE some “healthy” stuff here, but it’s a bit difficult to get some whole wheat flour in my country here.
    So… can we?

  21. Oh my! These pancakes look amazing. I can’t wait to make them with my children this weekend. Thanks in advance!

  22. 1/3 cup or 3 Tbsp sugar? The recipe says 1/3 cup but in the post you say 3 Tbsp. (which seems more appropriate to me)! These look amazing and can’t wait to try them!

    1. I am so sorry about that! It’s actually 4 Tablespoons of sugar, just checked my notes. I’m officially losing my mind writing it wrong in both places! My apologies.

  23. Ok you’ve convinced brinner it is tonight! And these pancakes look like a great place to start! I hear you on being the weird one at the grocery store with way too many baking ingredients- my picture would be right alongside yours! No shame 🙂

  24. I’ve recently discovered that my boyfriend loves all things lemon poppyseed and these look perfect! I also recently found a recipe for lemon poppyseed protein squares, so the weekend forecast looks sunny with a chance of lemon poppyseed overload.

  25. I saw that you posted this when I was at school and knew I had to make them tonight. I just did- they were FANTASTIC, a total winner! The perfect celebration for two and a half more weeks until summer vacation! Thanks Sally!

  26. These pancakes look really, really good!  I will definitely have to schedule a brinner for next week!  🙂   Good luck with your move!  It sounds like a crazy time for you!  🙂  PS…I ate watermelon, homemade beef jerky and 1/2 a bagel with cream cheese for dinner. 🙂

  27. I’m a HUGE fan of breakfast for dinner Sally! I’m certain these pancakes will be heading straight to the top of my favorites list too! I love anything lemon poppyseed! Congrats on the move!

  28. I’m not a big fan of greek yogurt, do u think I can sub it for sour cream or should I try regular plain yogurt instead?!

  29. Hubby and I regularly eat breakfast for dinner, but that’s the first time I heard it called ‘brinner.’ Good one! And butter in anything is always better than oil, isn’t it? HUGE fan of butter. Maybe a little too much, lol. So nice that you guys have a night where you just don’t bother with electronics like tv and phones. Sometimes I’ll have my phone up while sitting on the couch and just have to put it down, enough already…know what I mean? Anyways, these pancakes are awesome and love the ‘fat stack’. Lemon and poppy seeds are such a classic combo and probably one of my favs. Yours look so fluffy and delicious. Have a relaxing upcoming weekend, girl 🙂

    1. I know exactly what you mean. Sometimes on those “no phone” dinner nights I just leave my phone upstairs the whole night so I can watch TV, a movie or read without phone distraction!

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