Lemon Poppy Seed Pancakes (Greek Yogurt for Protein)
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. 😊
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
*nutrition information calculated using non-fat plain Greek yogurt and 2% milk.
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 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
Nutrition
Serving: 3 pancakesCalories: 350kcalCarbohydrates: 52gProtein: 19gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 90mgFiber: 4g
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