Greek Yogurt Lemon Poppy Seed Pancakes

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!

stack of lemon poppy seed pancakes with maple syrup on a cream plate

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!

stack of lemon poppy seed pancakes with maple syrup on a cream plate

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

lemon poppy seed pancake batter in a glass bowl with a whisk

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.

lemon poppy seed pancakes on a griddle

stack of lemon poppy seed pancakes with maple syrup on a cream plate

More Healthier Breakfast Recipes

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
stack of lemon poppy seed pancakes with maple syrup on a cream plate

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, melted & slightly cooled
  • 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.

overhead image of stacks of lemon poppy seed pancakes with maple syrup on a cream plates


  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. Andrea @ Cooking with a Wallflower says:

    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. heather (delicious not gorgeous) says:

    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. Laura ~ Raise Your Garden says:

      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. Del's cooking twist says:

    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 🙂

    1. ALWAYS! Let me know if you give these a try Del.

  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!

    1. Cupcakes and cantaloupe. I’m set for life.

  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 😀

    1. Do what you gotta do for dinner!

  7. Marina @ A Dancer's Live-It says:

    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 🙂

    1. Ha yes! They know me too! To the point where they ask if everything is alright if I skip a day or 2.

  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. Natalie Munoe says:

      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)

    1. I’ve heard that yes! Geniuses, you are.

  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. I love it. Hope you all enjoy!

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

  12. Elaine @ FoodParsed says:

    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!

    1. My mom used to make us brinner once a week. The best nights! Usually waffles. Now I understand why. 🙂

  14. Stella @ Stellicious Life says:

    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. Stella @ Stellicious Life says:

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

    2. Haven’t had asparagus soup in ages. I kind of prefer it not piping hot!

  15. Roberta Mebs says:

    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. Ellen @ My Uncommon Everyday says:

    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. Ellen @ My Uncommon Everyday says:

      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. Ellen @ My Uncommon Everyday says:

        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 🙂

      3. I’ll try them! Thanks Ellen.

  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 🙂 

    1. Yes yes let me know what you think. Curious to see if you like the lemon!

  18. Demeter | Beaming Baker says:

    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. Demeter | Beaming Baker says:

        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. Lauren @ Jesus and a Side of PB says:

    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

    1. Perfect. Let me know how you like them Lauren!

  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?

    1. Yes, all-purpose works! Same amount.

  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. kristine | the beaute blend says:

    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. 🙂

    1. Homemade beef jerky! My husband would love that.

  27. Mary Ann | The Beach House Kitchen says:

    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?!

    1. Yep, sour cream works.

  29. Yum lemon and greek yogurt in pancakes is excellent! 

  30. Dawn @ Girl Heart Food says:

    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!

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally