Meyer Lemon Poppy Seed Pancakes

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Meyer Lemon Poppy Seed Pancakes

Light, fluffy, lemony pancakes drizzled with a delicious Meyer lemon Greek yogurt sauce! Perfect for breakfast or brunch!

Prep Time15

Cook Time10

Total Time25

Course: Breakfast, Pancakes + Waffles

Cuisine: American

Keyword: lemon pancakes, lemon poppy seed pancakes, poppy seed pancakes

Servings: servings

Author: Danae Halliday

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

If you can't find Meyer lemons regular lemons may be used instead. Adjust the sweetness as needed as regular lemons are much more tart than Meyer lemons.

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