Meyer Lemon Poppy Seed Pancakes

These Meyer Lemon Poppy Seed Pancakes are light, fluffy, and make a wonderful weekend breakfast!

This post was originally published in 2014. Photos have been updated. If you didn’t catch this one the first time around, you need to give it a try–it’s a favorite pancake recipe!

I originally wanted to give this post gets the longest title ever: Whole Wheat Meyer Lemon Yogurt Pancakes. I couldn’t help but include all the descriptors because you really need to know every single thing about these healthy pancakes.

Of course, I had to tell you they were lemon poppy seed, that’s the essence of what they are. But not just lemon, but sweet, lovely, Meyer lemon.  Here’s the deal: Meyer lemons are sweeter and less acidic than regular lemons, but regular lemons will work fine here if you can’t find a Meyer.You had to know they were whole wheat pancakes, not made with refined white flour, so the whole wheat descriptor had to stay.

Then there’s the yogurt part. Maybe I could have left that out, but I thought you should know that, too. These are made with plain yogurt which does two things.  First, it adds some protein to your pancakes. A good thing. Second, the yogurt does what buttermilk would do: creates a light, fluffy, beautiful pancake. A good thing.

I decided to take out all of the descriptors and let these pancakes speak for themselves. You won’t find a better healthy pancake recipe out there. We’ve now been making these for years and they are fantastic every time.

If you are somebody who has only made pancakes from a mix, please let me convince you that making them from scratch is not hard.  It takes only a few extra minutes to mix the dry ingredients, which is essentially all the boxed mix is.  Plus, if you’re buying a mix like Bisquick, you are getting some sketchy ingredients you probably don’t want to include in your day-to-day diet.

Check out that list.  Besides the white flour that is bleached, you are also getting partially hydrogenated oils, which translates to trans fat, which we all know is not good.

Yes, I know there are healthier boxed mixes out there, and I even keep one of them in my pantry a lot of the time.  However, the extra 5 (or less!) minutes it takes to mix the dry ingredients (flour, leavening agents, salt, and sometimes sugar–that’s it) is not a problem and I love making customized pancakes like these Meyer Lemon Poppy Seed Pancakes. I added a lemony glaze this this time and it took these Meyer Lemon Poppy Seed Pancakes over the top. I used my sugar-free powdered sugar to keep the sugar level down and it was lovely.

Meyer Lemon Poppy Seed Pancakes

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• Author: Happy Healthy Mama
• Total Time: 20 minutes
• Yield: 6 pancakes 1x

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Description

Yogurt makes these Meyer Lemon Poppy Seed pancakes light and fluffy!  Meyer lemons lend a sweet lemon flavor and whole wheat pastry flour allow these to be whole grain pancakes without being dense or bitter like can happen when baking with regular whole wheat flour.  Whole wheat pastry flour can be found in most grocery stores, so make sure you look for it!

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Ingredients

Scale 1x2x3x

Dry Ingredients

1 cup whole wheat pastry flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon sucanat or sugar

1/4 teaspoon salt

Wet Ingredients

2 large eggs, beaten

1/2 cup plain yogurt (dairy or non-dairy)

1/2 cup milk (dairy or non-dairy)

2 tablespoon Meyer lemon juice

zest from 1 Meyer lemon

Extras

1 tablespoon poppy seeds

For the Glaze

2 tablespoons Meyer lemon juice

1/4 cup powdered sugar (I use this sugar-free powdered sugar)

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Instructions

1. In a large bowl, whisk together the dry ingredients.
2.  In a separate bowl, beat the two eggs together.  Add the rest of the wet ingredients and mix well.
3. Add the wet ingredients to the dry ingredients and mix until combined, but don’t over mix.  Stir in the poppy seeds.
4. 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.
5. To make the glaze, whisk the powdered sugar with the lemon juice.

• Prep Time: 10 minutes
• Cook Time: 10

Nutrition

• Serving Size: 3 pancakes
• Calories: 346
• Sugar: 9
• Fat: 8
• Carbohydrates: 56
• Fiber: 9
• Protein: 14

If you make this recipe, I would LOVE to see it! Take a pic and tag me on Instagram @happyhealthymama

Would you like to save this recipe for the perfect weekend? Here’s an image to save to your Pinterest recipe board!