Stack tall Greek yogurt lemon poppy seed pancakes first thing in morning. These very light and fluffy pancakes made with whole wheat flour owe their fluffiness to a few key components. The additional poppy seed crunch will be much appreciated!
The height of a sunshine-y spring breakfast are these lemon poppy seed pancakes. Though cake for breakfast is always a great idea, these taste just like my lemon poppy seed Bundt cake and are appropriate at 8 a.m. These pancakes are created with better ingredients—Greek yogurt and whole wheat flour—but they nevertheless stay light and fluffy; no dry, thick hockey puck pancakes today!
Lemon Poppy Seed Pancakes are light, fluffy, and bursting with lemon flavor. Top them with maple syrup or try them with our easy lemon poppy seed sauce for a sweet, tangy, mouthful to start your day!
Breakfast. I think most people appreciate the notion of morning meals but rarely create things beyond cereal or toast, assuming they even get that far.
On-the-go, who would not pick bacon, pancakes, hashbrowns, waffles, sausage, French toast, fruit salad, and freshly squeezed orange juice over a basic old granola bar? There’s a statistic flying around that indicates less than half of Americans eat breakfast. Most certainly, I am not among those Americans.
I HAVE TO have breakfast. If I don’t eat anything within an hour or two after getting up I become hangry. It’s not pretty. Yet, most days I have the same. exact. thing. for breakfast since I can’t be bothered to cook much of anything before my day has truly started.
Lately, though, I’ve been feeling some real desires for a large breakfast feast. I chose to partake in breakfast for lunch. I cooked all the fixings, including these pancakes, which were truly the major attraction. Their fresh, sweet, and slightly tangy flavor harmonized nicely with the thick greasiness of bacon and hashbrowns.
Power Ingredients in Lemon Poppy Seed Pancakes
These components are the secret behind the wonderful flavor and amazing texture.
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Whole Wheat Flour: I love to use whole wheat flour whenever I can (like in these whole wheat banana pancakes), but it does weigh down the batter so you have to be extremely careful when using it. Make sure to keep the batter light with additional ingredients, or these airy pancakes rapidly turn into hockey pucks.
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Baking Powder & Baking Soda: Use both leaveners to achieve lift and rise since whole wheat flour weights the pancake batter down otherwise.
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Greek Yogurt: We use a hearty 1 cup of protein-packed Greek yogurt for extra moisture and taste.
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Melted Butter: A little butter gives so much flavor! I don’t advocate leaving it out. Without it, the pancakes taste a touch flavorless and rubbery. It’s what makes birthday cake pancakes so tasty, too!
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Lemons: I prefer to add both lemon juice and lemon zest for lots of lemon flavor, exactly like we do with lemon poppy seed bread and lemon poppy seed muffins. If you love lemon goodies for breakfast, be sure to try my lemon sweet rolls next!
To Make These Lemon Poppy Seed Pancakes You Will Need:
For The Pancakes
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unbleached all-purpose flour — Gives structure to the pancakes.
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poppy seeds — Adds a burst of color, delicate taste and texture.
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baking powder - It gives lift and is what makes pancakes light and fluffy.
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fine salt - Use sea or pink himalayan salt to balance and improve flavor.
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lemon zest — Lends unique citrus taste.
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granulated sugar – Adds a hint of sweetness.
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eggs — Lends richness and taste.
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lemon juice – For additional lemony taste.
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pure vanilla extract – Enhances the tastes of the pancakes.
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milk (of choice) — Lends flavor and assists in creating a delicate pancake.
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unsalted butter — Gives taste and richness.
Read Also: Step-by-Step Guide to Air Fryer Quesadillas
Do I need to soak poppy seeds before baking?
It is not necessarily essential but some bakers like to soak the poppyseeds in warm water or warm milk to soften the slightly hard outermost section of the poppyseed. I enjoy that small crunch with poppyseeds but if you don't, soak the poppyseeds in the milk you'll be using in this dish.
What is the secret to excellent pancakes?
Stir the batter only until the wet and dry ingredients are blended; overbeating can produce pancakes rough and chewy instead of fluffy. No Buttermilk, No Problem! For each 1 cup buttermilk, combine 1 tablespoon fresh lemon juice with enough milk to equal 1 cup and let stand for 5 minutes.
