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Seasonal Meyer lemons add a pop of sunny, bright, fresh flavor to these Meyer Lemon Poppy Seed Pancakes! These light and fluffy pancakes are perfect for a weekend breakfast or brunch!
Let’s take a break from Super Bowl food for a minute and pretend that this warm weather that Colorado is going to be having today and tomorrow is going to last until summer. To celebrate the next couple days of warmth, we’re talking 60+ degree temperatures folks, I plan on making a stack of these bright sunny Meyer Lemon Poppy Seed Pancakes Saturday morning!
I know this unseasonably warm weather in just a tease, it always is this time of year. In fact after our perfect Saturday weather it’s back to the cold and snow Sunday and Monday, which also means I’ll be stuck running on the treadmill which I despise being on for any longer than 5 miles. But I plan to take full advantage of the two gorgeous days we will have and get my butt outside to soak it all in, literally…these legs are looking pretty pasty.
When I think of spring and warm sunny days my mind automatically starts craving foods that are bright and fresh especially those using one of my favorite ingredients, lemons. I love adding lemon to Greek lemon chicken skewers, mini lemon cream pies, dressings and now breakfast foods. Currently Meyer lemons are in season and when I spotted a bag of them at the grocery store I knew I had to come up with a new recipe using them.
Since I haven’t shared a new pancake recipe in a while I decided that Meyer Lemon Poppy Seed Pancakes would be perfect because I’m sure I’m not the only one craving spring right now. These pancakes are inspired by my lemon poppy seed muffins.
The lemony pancakes taste so decadent, but in reality they are full of healthy ingredients. Whole wheat flour, Greek yogurt and honey for sweetness make them hearty and the perfect way to start the weekend.
Instead of topping the pancakes with maple syrup I thought that a Meyer lemon Greek yogurt sauce would be a nice change up and guess what? I was right! The sauce is made up of plain Greek yogurt, Meyer lemon juice and honey for sweetness. The flavors mimic those in the pancakes and seriously take that fluffy, light stack to the next level!
Meyer Lemon Poppy Seed Pancakes
Ingredients
Meyer Lemon Poppy Seed Pancakes
- 1 1/2 cups white whole wheat flour, or all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 tablespoon Meyer lemon zest
- 1 cup milk
- 1/2 cup plain Greek yogurt
- 1/4 cup Meyer lemon juice
- 2 eggs
- 2 tablespoons honey
- 1/2 teaspoon almond extract
- 2 tablespoons poppy seeds
Meyer Lemon Yogurt Sauce
- 1 cup plain Greek yogurt
- Juice of a Meyer lemon
- 2 tablespoons honey, or to taste
Instructions
Meyer Lemon Poppy Seed Pancakes
- In a large bowl whisk together the flour, baking powder, baking soda, salt and lemon zest. In a smaller bowl whisk together the milk, Greek yogurt, lemon juice, egg, egg white, honey and almond extract.
- Pour the wet ingredients into the dry and fold together with a rubber spatula just until combined. Fold in the poppy seeds.
- Preheat a non-stick griddle according to manufacturers instructions. Brush the heated griddle with a little bit of oil or spray with cooking spray.
- Scoop about 3 tablespoons to 1/4 cup worth of the pancake batter onto the griddle. Bake on the first side until bubble form and the bottom is golden brown.
- Flip over and bake for another couple minutes or until the pancakes are cooked through. Serve the pancakes topped with the Meyer Lemon Yogurt Sauce.
Meyer Lemon Yogurt Sauce
- In a small bowl whisk together all of the ingredients for the sauce until smooth. Cover and refrigerate until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love the flavors in this recipe — it’s effortless and so satisfying.