Lemon Poppy-Seed Pancakes with Greek Yogurt and Jam
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 to 6 servings
- 1⅓cups Greek yogurt, more for serving
- ⅔cup whole milk
- 4large eggs
- 6tablespoons unsalted butter, melted, more for frying
- 2tablespoons honey
- 260grams all-purpose flour (about 2 cups)
- 12grams baking soda (about 2 teaspoons)
- 12grams kosher salt (about 1 teaspoon)
- 2½tablespoons poppy seeds
- Finely grated zest of 2 lemons
- Jam, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
427 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 15 grams protein; 517 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 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.
- Step 2
Heat a large skillet over medium heat. Add a pat of butter to the skillet and swirl to coat. Working in batches, drop ¼ 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 a spoonful of jam.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Tabitha Alterman
I enjoyed these with regular (thinner than Greek) full-fat yogurt. After I tasted my first cooked pancake, I added the juice of 1 lemon to the batter, and found the remaining cakes much improved. Next time I might make them even more lemony and will definitely swap the white flour for more flavorful whole-wheat or nut flour.
Brooks Twilley
We make pancakes every weekend. Deb Perelman's SmittenKitchen has been our go to for unique pancake recipes. While we love many of hers, this is our new favorite! Recipe was spot-on.
Melissa Clark & the NYT Cooking Team, thank you for this recipe, and the beautiful retooled website/app. We have been cooking from it for the last several weeks. Nothing with ridiculous or pretentious ingredients...just simple, rustic dishes for any meal. Kudos to the team. Evernote sync is also appreciated.
Mark
Update: I squeezed a lot of lemon juice into the batter, which thinned it out a bit but made it taste much better!
hypeatia
Added sour cream instead of greek yoghurt because that's what I had. Came out amazing, fluffy and so soft! Don't hesitate to add a tiny bit of additional milk/honey for the right texture and sweetness.
Allyn
My daughter and I made these pancakes for Mother's day brunch and served them with a dollop of Greek yogurt--fabulous!
We decided that these pancakes are better than lemon poppy muffins, bread, or anything else.
Thank you for this wonderful recipe, Melissa Clark!
CindyLuhu
Following posted suggestions, I added the juice of 1 lemon, but reduced the milk accordingly to keep the amount of liquid constant. I used sour cream, rather than yogurt. These were nice fluffy pancakes with a good flavor, but I just wanted more lemon! I also found them to be a bit oily. Next time (they're worth making again) I will reduce the butter to 4 Tbs & add lemon extract. Important: 1 tsp kosher salt = 6 grams, not 12.
Lissa
I use non-fat Greek yogurt and 2% milk and they are fabulous.
Christa
Delicious. Reheats well.
Laura Zucker
Made these as directed, but reduced butter to 4 tablespoons, which didn't seem to hurt anything. Ina Garten's blueberry sauce goes particularly well with them, much better than strawberry jam. This recipe makes 8 servings of three pancakes each.
Namita
Made without poppy seeds 3-4 tablespoons of butter , not 6. Add lemon juice. One lemon. Blueberries.
katie
Beware, the grams measurement for the salt is totally off. Should be 5g.
Marmix14
You can half the recipe for two people. 1/3 cup milk 2/3 cup Greek yogurt 42g butter 2 eggs
Krissy
I used oat milk and put the blueberries in the pancakes, they were great!
Rachel
Eating as I type - these are exceptional! I’m a huge lemon fan (was one of those kids who ate lemon slices with gusto), but restrained myself from adding lemon juice to the batter. Glad I did, because the Greek yogurt brings plenty of acidity on its own, and the lemon zest poppy comes out so nicely balanced in the mix. The recipe as written also results in fluffier pancakes, with better consistency and volume. Even my partner, who is not a lemon-and-poppy-seed enthusiast, was impressed.
TK
Why would you make any other pancake?
TK
Could probably use nonfat yogurt and milk
Emily
So fluffy and delicious!!
Laura
Very tasty and light texture cake. I also found Olive oil dominates a little.
Erica
The grams measurement on the salt is completely off! I put in 12 grams, started cooking the pancakes, tasted a bit of the batter off the spoon and almost spit it out. Served as is, it would have been aggressively salty for a loaf of (not sweet) bread! I had to add so much sugar and honey and milk and flour to balance it out for the rest of the pancakes. And yes I used Koser salt. Go with the teaspoon measurement which seems more accurate.
Kelika
6 tbsp = 80g butter
Hannah
Not very lemony. I would definitely add lemon juice or more lemon zest. They're also not very sweet at all, especially because they're not being covered with syrup. When they came out of the pan, I sprinkled them with sugar and lemon juice and that helped, but I found them sort of boring and not worth eating.
Willow K
Add lemon juice.
Liz
Made without poppy seeds Used 1 lemon green yogurt and 1 yogurt with honey (? Too much yogurt) A bit dense Would add vanilla next time and maybe lemon zest
Mag
These are good, but not amazing. With the amount of yogurt and butter called for I expected a more decadent result. But Mark Bittman’s Light, Fluffy, and Rich Pancakes have ruined me for all other pancakes so perhaps I should disqualify myself from giving this recipe a rating.
Private notes are only visible to you.
Advertisement
