Lemon Poppy-Seed Pancakes with Greek Yogurt and Jam

5.0(384)

Honey, lemon zest and poppy seeds are stirred into a batter enriched with Greek yogurt elevating the pancake from typical to terrific. With a scoop of ice cream, these could more than pass for dessert.

by Melissa Clark

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Breakfast, Brunch, Quick, Pancakes, Main Course

Servings

(4–6)

Total time

20 min

Calories / serving

427 kcal

Ingredients (11)

serves

1 1/3 cups Greek yogurt, more for servinggreek-yogurt
2/3 cup whole milkmilk
4 large eggsegg
6 tablespoons unsalted butter, melted, more for fryingbutter
2 tablespoons honeyhoney
260 grams all-purpose flour (about 2 cups)flour
12 grams baking soda (about 2 teaspoons)
12 grams kosher salt (about 1 teaspoon)
2 1/2 tablespoons poppy seedspoppy-seed
Finely grated zest of 2 lemonslemon
Jam, for servingjam

Instructions (2 steps)

01In a bowl, whisk together the yogurt, milk, eggs, butter and honey. In a separate larger bowl, whisk together the flour, baking soda and salt. Make a well in the dry ingredients and fold in the wet ingredients until just combined. Fold in the poppy seeds and lemon zest.
02Heat a large skillet over medium heat. Add a pat of butter to the skillet and swirl to coat. Working in batches, drop 1/4 cup batter into the pan. Cook until bubbles form on the surface of the pancakes, 2 to 3 minutes; flip and continue cooking until golden and firm, 1 to 2 minutes more. To serve, slather each pancake with a dollop of yogurt and a spoonful of jam.

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Rich recipe — supports nutrition-aware planning.