Greek Yogurt Lemon Poppy Seed Pancakes
Ingredients
-
2
cups
whole wheat flour or white whole wheat flour
-
¼
cup
granulated sugar
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
2
tablespoons
poppy seeds
-
1
cup
Greek yogurt
-
1
cup
milk
-
¼
cup
unsalted butter, melted
-
2
large
eggs
-
1
tablespoon
lemon zest
-
3
tablespoons
lemon juice
-
1
teaspoon
pure vanilla extract
Instructions
- Melt the butter in the microwave and let it cool slightly.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
- In another bowl, whisk together the yogurt, milk, melted butter, eggs, lemon zest, lemon juice, and vanilla until combined.
- Combine the wet ingredients with the dry ingredients and mix gently until just combined.
- Heat a griddle or skillet over medium heat and grease it with butter or nonstick spray.
- Pour about ¼ cup of batter onto the griddle and cook until the edges are set and bubbles form, about 2 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Keep the pancakes warm in a low oven while cooking the remaining batter.
- Serve immediately with your choice of toppings.
Nutrition Facts (estimated)
Servings
12-14 pancakes
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
70mg
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