Greek Yogurt Lemon Poppy Seed Pancakes

Start your mornings right with these whole wheat Greek yogurt lemon poppy seed pancakes. The flavor and texture is out of this world!

Ingredients

• 2 cups (246g) whole wheat flour or white whole wheat flour (spooned & leveled)
• 1/4 cup (50g) granulated sugar*
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons poppy seeds (or chia seeds work too!)
• 1 cup (245g) Greek yogurt (I use nonfat plain)*
• 1 cup (240ml) milk*
• 1/4 cup (56g) unsalted butter, melted & slightly cooled
• 2 large eggs
• 1 Tablespoon lemon zest
• 3 Tablespoons (45ml) lemon juice
• 1 teaspoon pure vanilla extract

Instructions

1. Microwave butter until melted. Set aside to slightly cool. You do not want it piping hot.
2. In a large bowl, preferably with a pour spout, toss the flour, sugar, baking powder, baking soda, salt, and poppy seeds together until combined. Set aside.
3. In another large bowl, whisk the yogurt, milk, butter, eggs, lemon zest, lemon juice, and vanilla until combined. Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is thick and a few lumps are fine.
4. Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick cooking spray. Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet with butter or nonstick spray again, if needed, for each batch of pancakes.
5. Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice.
6. Cover and store leftover pancakes in the refrigerator for up to 5 days.