Easy Lemon Poppy Seed Pancakes
These pancakes are bright, zesty, sweet, and fluffy!
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Servings: 12 PANCAKES
Calories: 167kcal
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Skillet or griddle
- Rubber spatula
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ¼ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 ½ tbsp poppy seeds
- 1 cup Greek yogurt, plain nonfat
- 1 cup milk, 2%
- 4 tbsp butter, melted but not boiling hot
- 2 large eggs
- Juice of one large lemon
- Zest of one lemon
- 1 ½ tsp pure vanilla extract
Instructions
- Whisk the flours, sugar, baking powder, baking soda, salt, and poppy seeds together in a large bowl.
- In a second large bowl, whisk together the Greek yogurt, milk, butter, eggs, lemon juice, zest, and vanilla extract until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined, making sure there are no dry patches of flour in the bottom of the bowl. Do not overmix.
- Heat a skillet or griddle over medium-low heat and spray with cooking spray.
- Pour about ⅓ cup of batter into the skillet and cook for 2-3 or until bubbles appear on the surface.
- Flip and cook for 2 minutes on the other side, or until fully cooked and golden brown on both sides. Spray the skillet with cooking spray before cooking the next pancake.
Nutrition
Calories: 167kcal | Carbohydrates: 22g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.4g | Cholesterol: 44mg | Sodium: 174mg | Potassium: 96mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 5mg