Greek Yogurt Lemon Poppy Seed Pancakes


This is a super yummy breakfast, my favourite muffin in pancake form! Topped with fresh berries, greek yogurt and maple syrup of course. 

What you need:

  • 1 ⅓ cups Greek yogurt, more for serving
  • cup whole milk
  • 4 large eggs
  • 6 tablespoons unsalted butter, melted, more for frying
  • 2 tablespoons honey
  • 2 cups of all purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 ½ tablespoons poppy seeds
  • Finely grated zest of 2 lemons
  • Berries for serving


  1. In 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.
  2. Heat 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 berries.





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