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

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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. 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!!

    1. Thanks Emma– and see you soon!

    2. I make Sally’s pancakes almost every weekend and these ones are our favourite! The lemon provides wonderful flavour.

  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!

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

  3. Kate | Simplified Baking says:

    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).    

    1. HAHAHAHA I love it.

  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.

    1. chocolate chips in lemon pancakes– I have to try it.

      1. I’m thinking white chips would be tasty too.

  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. Laura | Tutti Dolci says:

    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?

    1. 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!

    1. I’m so glad, Judy– so glad! Thanks for reporting back about the pancakes. I love these!

  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!

    1. It sure would! Same amount.

  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. Andrea Shoemaker says:

    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.  

    1. 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. Laura Stoner says:

    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?

    1. lemon curd, yogurt, raspberry preserves (any flavor you love actually), maple syrup, whatever you love!

  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!

  21. Just made these after seeing them on your IG several times over the last couple years but I was always missing an ingredient! Went to Bulk Barn and got poppy seeds and omg they were fantastic. That lemon flavour and the poppy seed crunch was delicious. Sliced some strawberries up to go on top and drizzled some honey. They also turned out perfect even with a gluten free flour blend substitute.

  22. Thank you, Sally, for this recipe! My infant asks me to make them three days in a row. They are just marvellous! I’ve also made your zuccini cake twice and a carrot cake – all in a fortnight:) so quick and easy. Seems like I’m turning into your faithful fan)) let your newborn baby be healthy and happy!

    1. I’m so glad you tried these lemon poppy seed pancakes and that they’re infant approved too 😉

  23. Oh my – that sounds delish and such a perfect fall breakfast! I will have to try it 🙂

  24. Hi,
    I love your site. I like the way you write and inspire others and are not afraid of trying anything. I would have a suggestion. I am newly diabetic and am always looking for healthier ways to eat the things I love. Knowing the amount of Carbs, Fiber and Sugar in the recipes would be awesome!

    Just a thought! 😉

  25. Hi, Love your recipes. I was wondering if this pancake recipe could be used for waffles?

    1. Yes, absolutely!

  26. Another huge hit with my Airbnb guests!! I made these twice this weekend as we had two different sets of guests. I added a little bit extra lemon juice to really amp up the lemon flavor. So delicious! May I use your photo of the pancakes on my FB page as I forgot to take a picture.

  27. These were fabulous! Who would ever know that whole wheat could taste so good. Almost velvety. Poppy Seeds gave the pancakes a Great Crunch.

    As Always, thank you Sally.

  28. OH WOW!! I am sitting here on pancake day feeling like a pro… Easily the best pancakes I have ever made! The flavour is miles above anything I’ve tasted before and I believe its the lemon in it that gives it that superior flavour profile (I mean- YUM!)

    I made mine with chia seeds and served topped with slices of banana, strawberries and syrup. Not only do I LOVE these but the kids feel the same way so I will absolutely be making these on a regular basis 🙂

    Another amazing recipe Sally!!

  29. These are some of the best pancakes I’ve ever had/made. A lemon lover’s dream!

    For reference – I used oat milk and plain skyr yogurt and they turned out perfect!

  30. These were amazing! We used spelt flour instead of whole wheat. We served with berries and yogurt with maple syrup. We made tons of little pancakes.

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