Description
A delightful breakfast treat featuring fluffy pancakes made with Greek yogurt, lemon zest, and poppy seeds, perfect for brunch or special occasions.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Greek yogurt
- 1/4 cup milk
- 2 large eggs
- 1/4 cup honey or maple syrup
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, mix the Greek yogurt, milk, eggs, honey, lemon zest, and lemon juice until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold them together until just combined.
- Heat a non-stick skillet over medium heat and add a little butter or oil. Pour about 1/4 cup of batter for each pancake and cook until bubbles form, then flip and cook until golden brown.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to three days.
- To reheat, microwave for 20-30 seconds.
- For freezing, place parchment paper between pancakes and store in a freezer-safe bag for up to two months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking on a skillet
- Cuisine: Greek
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Greek yogurt, pancakes, lemon, poppy seeds, breakfast