These Lemon Poppy Seed Pancakes are the perfect breakfast for spring or summer! Made with blueberries & Greek Yogurt for added protein, they have a fluffy texture and a bright citrus flavor. The best way to start the morning with something special. 😊
As a dietitian, I'm a big fan of having meal prep friendly breakfasts throughout the week. But on the weekends, I love taking time to make homemade pancakes or a baked good like Blackberry Banana Oatmeal muffins. I've made a lot of pancake recipes over the years, and since lemon poppy seed muffins are one of my favorite treats in the spring I decided to make a batch of pancakes with that same great flavor.
The first time I made these I loved them so much I knew I had to share the recipe! They have a bright lemon flavor and it's the pop of fresh blueberries that really makes them special. A little trick to make fluffy pancakes while also adding extra nutrition is to use Greek yogurt in the batter.
If you're looking for more pancake recipes, try my Protein Pancakes without Protein Powder, Banana Pancakes with Cottage Cheese, Carrot Cake Banana Bread Muffins, or Pumpkin Oatmeal Pancakes.
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Key Ingredient Notes and Substitution Ideas
These Lemon Poppy Seed Pancakes are made with simple ingredients. Here's some ingredient notes, but be sure to check the recipe card at the bottom of this post for the measurements.
Dry Ingredients
- Oat flour - I like to use oat flour for pancakes because it contains more protein than all-purpose flour so they keep me full longer. Oat flour also provides dietary fiber for a healthy gut. If you prefer, feel free to substitute with regular flour, whole wheat flour, or almond flour. You'll need to slightly adjust the liquid if using a different flour.
- Baking Powder - baking powder to make sure the pancakes rise and get nice and fluffy.
- Poppy Seeds - poppy seeds are from the poppy flower and are native to the Eastern Mediterranean region. They are small seeds with so much nutrition including dietary fiber, plant protein, omega-6 fatty acids, antioxidants, and many other nutrients including iron, zinc, and magnesium. They pair well with lemon so they are commonly found in lemon recipes like these pancakes.
- Kosher Salt - a pinch of salt to enhance flavor.
- Blueberries - this is optional, but blueberries add antioxidants and a burst of flavor that pairs really well with lemon and poppy seeds. You can use chopped fresh strawberries or blackberries if you prefer.
Wet Ingredients
- Greek Yogurt (or Skyr) - Greek yogurt and Skyr (Icelandic yogurt) are higher in protein content than other yogurts and serve as a source of many other nutrients including calcium and phosphorus. You don't taste it in this recipe, so even if you don't like Greek yogurt I encourage you to give it a try! If you want, you can substitute it with cottage cheese.
- Lemon Juice - fresh lemon juice brings a citrusy flavor. It also contains vitamin C which is important for immune health. You can add the lemon zest or lemon extract if you want an even stronger lemon flavor.
- Eggs - eggs help to bind the pancakes together and add more protein and fat-soluble vitamins A, D, E, and K. For best results, use room temperature eggs.
- Milk - I use dairy milk (cows milk). But you can substitute it with your favorite milk. Plant-based milks like almond milk, oat milk, soy milk, or cashew milk work.
- Honey - all you need is a small amount of honey to add some sweetness. You can substitute with maple syrup for a lighter flavor.
- Vanilla Extract - just a teaspoon of vanilla extract brings all the flavors together.
How to Make Lemon Poppy Seed Pancakes
Below are the instructions for how to make this easy recipe with some visuals that I hope are helpful! Check the recipe card at the bottom for the full recipe.
- Step 1 - Add the dry ingredients except the blueberries to a large bowl. Whisk together the dry ingredients until they are well combined.
- Step 2 - Add the wet ingredients to the dry ingredients including the Greek yogurt, eggs, milk, honey, lemon juice, and vanilla extract. Stir to combine and then fold in the blueberries (if using). If the batter is too thick, thin it out with a bit more milk. If it's too thin, let it set for a couple of minutes.
- Step 3 - Heat a nonstick large skillet or griddle on medium heat. Add a drop of cold water and once it sizzles, lower the heat to medium-low and let it cool 1-2 minutes. Spray your pan with cooking spray or coat in butter and add about ¼ cup of the pancake batter at a time to the skillet. If you want, smooth out the batter a bit with the bottom of your measuring cup.
- Step 4 - Let the pancakes heat until bubble begin to appear on the top and the edges start to look dry, about 3-4 minutes. Flip the pancakes and let them cook for another 1-2 minutes until golden brown. Repeat with the rest of the batter. The mix will make about 15 pancakes total.
Hint: you can make these pancakes with oatmeal in the blender instead of oat flour. If using oatmeal, blend the oats for about 30 seconds-1 minute. Then, add the remaining ingredients (except the blueberries) and blend until smooth, pushing down the sides as needed. Stir in the blueberries and then follow steps 3-4.
Dietitian Tip
Breakfast has been shown to decrease cravings throughout the day, improve energy levels, and reduce the risk of chronic illnesses. And getting some protein and fiber at the first meal of the day is a great way to ensure you'll stay satisfied. Options like these healthy lemon poppy seed pancakes are perfect to make and pair with a small bowl of Greek yogurt or Skyr or eggs cooked how you like them for more protein. Learn more about the benefits of breakfast.
Video of How to Make Lemon Poppy Seed Pancakes
Here's a video showing how to make this recipe that I hope is helpful!
Variations
One of the best things about these pancakes is there are so many ways to customize them to your taste. Below are some ideas but feel free to get creative!
- Higher Protein - if you want to add extra protein to these lemon poppy seed pancakes, add a scoop of your favorite protein powder.
- Banana Protein Pancakes - use ripe bananas to add more sweetness to these delicious pancakes by mashing a banana into the pancake batter.
- Lemon Chia Seed - replace the poppy seeds with chia seeds to turn these into a chia lemon pancake.
- Vegan Protein Pancakes - make this recipe vegan by using plant-based yogurt and milk, and chia egg in place of regular eggs.
How to Serve Lemon Poppy Seed Pancakes
- With Homemade Blueberry Chia Compote - this blueberry compote comes together in 10 minutes in one pan with just 3 ingredients and no added sugars! You can make it while your pancakes cook and it'll be ready to enjoy on top of your stack.
- Add your favorite toppings - serve these pancakes with fresh fruit, a little bit of melted butter and drizzle of honey or warm maple syrup. Add some chopped nuts for a slight crunch.
- Pancake Sandwich - mix Greek yogurt with nut butter and serve it between two pancakes and eat it as a "sandwich"! Or serve it with scrambled eggs or egg whites between two of the pancakes for a sweet & savory breakfast.
Storage
- Refrigerator - store leftover pancakes in an airtight container in the refrigerator for up to 3-4 days.
- Freezer - store in a freezer-safe bag or container for up to 2-3 months.
- Reheat in the microwave, air fryer, or on a griddle on the stovetop
Expert Tips
- Don't over-mix the batter because it'll make the pancakes tough. Mix until the lumps are just gone.
- If the batter seems a bit too thin, let it sit for a couple of minutes. As the baking powder activates and does it's magic, the batter will thicken.
- If the batter gets too thick while you're making the pancakes, add extra milk to thin it out.
- Don't go above medium heat because the pancakes can burn on the outside while remaining undercooked on the inside. Slow and steady is the way to make fluffy pancakes.
- When bubbles start to form on the surface, that's when it's time to flip the pancakes.
- Use a nonstick griddle or skillet and add butter or a little cooking spray.
- Use a measuring cup to make pancakes that are equal in size. Smooth them out with the bottom of the measuring cup if needed.
FAQ
While healthy means something different to everyone, these are a nutrient-rich option. Oat flour provides fiber and they contain plant protein from the oat flour and more protein from the eggs and Greek yogurt. The poppy seeds in this recipe provide dietary fiber, plant protein, antioxidants, iron, and magnesium.
Absolutely! Just make sure the batter blends until everything is well combined and be careful not to over-mix it. Leave the blueberries out of the blender and stir them into the batter at the end.
Absolutely! Both Greek yogurt and cottage cheese will add protein and make these pancakes more fluffy.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Lemon Poppy Seed Pancakes:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Lemon Poppy Seed Pancakes (Greek Yogurt for Protein)
Equipment
- 1 griddle or nonstick skillet
Ingredients
Dry Ingredients
- 2 cups oat flour
- 2 teaspoon baking powder
- 2 tablespoon poppy seeds
- ½ teaspoon kosher salt
- 1 cup blueberries (optional)
Wet Ingredients
- 1½ cup Greek yogurt (or Skyr)
- 2 large eggs
- 3 tablespoon lemon juice (~1 large lemon)
- 1 cup milk of choice
- 2 tablespoon honey
- 1 teaspoon vanilla extract
Instructions
- Add the dry ingredients except the blueberries to a large bowl. Whisk together the dry ingredients until they are well combined.
- Add the wet ingredients to the dry ingredients including the Greek yogurt or Skyr, eggs, milk, honey, lemon juice, and vanilla extract. Stir to combine and then fold in the blueberries (if using). If the batter is too thick, thin it out with a bit more milk. If it's too thin, let it set for a couple of minutes.
- Heat a nonstick large skillet or griddle on medium heat. Add a drop of cold water and once it sizzles, lower the heat to medium-low and let it cool 1-2 minutes. Spray your pan with cooking spray or coat in butter and add about ¼ cup of the pancake batter at a time to the skillet. If you want, smooth out the batter a bit with the bottom of your measuring cup.
- Let the pancakes heat until bubble begin to appear on the top and the edges start to look dry, about 3-4 minutes. Flip the pancakes and let them cook for another 1-2 minutes until golden brown. Repeat with the rest of the batter. The mix will make about 15 pancakes total.
- Hint: you can make these pancakes with oatmeal in the blender instead of oat flour. If using oatmeal, blend the oats for about 30 seconds-1 minute. Then, add the remaining ingredients (except the blueberries) and blend until smooth, pushing down the sides as needed. Stir in the blueberries and then follow steps 3-4.
Video
Notes
- Don't over-mix the batter because it'll make the pancakes tough. Mix until the lumps are just gone.
- If the batter seems a bit too thin, let it sit for a couple of minutes. As the baking powder activates and does it's magic, the batter will thicken.
- If the batter gets too thick while you're making the pancakes, add extra milk to thin it out.
- Don't go above medium heat because the pancakes will burn on the outside while being undercooked on the inside. Slow and steady is the way to make fluffy pancakes.
- When bubbles start to form on the surface, that's when it's time to flip the pancakes.
- Use a nonstick griddle or skillet and add butter or a little cooking spray.
- Use a measuring cup to make pancakes that are equal in size. Smooth them out with the bottom of the measuring cup if needed.
- Refrigerator - store leftover pancakes in an airtight container or wrapped in foil in the refrigerator for up to 3-4 days.
- Freezer - store in a freezer-safe bag or container for up to 2-3 months
- Reheat in the microwave, air fryer, or on a griddle on the stovetop
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