Lemon Poppyseed Yogurt Pancakes

12 25 162
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 6
Lemon Poppyseed Yogurt Pancakes
Health Rating


1 cup Whole wheat pastry flour
1 tsp Baking powder
1/2 tsp Baking soda
1 tbsp Cane sugar
1/4 tsp Salt
2 large egg Egg (beaten)
1/2 cup Plain yogurt, 2-4% M.F.
1/2 cup Whole milk 3.3%
2 tbsp Lemon juice
1 whole lemon(s) Lemon peel (zest)
1 tbsp Poppy seeds
1 tbsp Coconut oil (or butter for griddle)


In a large bowl, whisk together the dry ingredients. In a separate bowl, beat the two eggs together. Add the rest of the wet ingredients and mix well. Add the wet ingredients to the dry ingredients and mix until combined, but don’t over mix. Stir in the poppy seeds.

Heat a griddle or pan until drops of water dance and evaporate immediately. Lightly grease with oil or butter. Pour about 1/3 cup (less if you want smaller pancakes–I used 1/3 cup for the pictured pancakes) of the batter onto your griddle, keeping about 2 inches between pancakes. Let the pancakes cook until the edges look dry and bubbles form on the surface. Flip and cook another minute or two. Enjoy!

Nutrition Facts

Per Portion

Calories 162
Calories from fat 55
Calories from saturated fat 31
Total Fat 6.1 g
Saturated Fat 3.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.3 g
Cholesterol 68 mg
Sodium 329 mg
Potassium 138 mg
Total Carbohydrate 20.8 g
Dietary Fiber 3.7 g
Sugars 4.4 g
Protein 6.0 g

Dietary servings

Per Portion

Fruit 0.1
Grain 0.9
Meat Alternative 0.2
Milk Alternative 0.1

Energy sources

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