Meyer Lemon Poppy Seed Pancakes

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!


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


1 tablespoon poppy seeds

For the Glaze

2 tablespoons Meyer lemon juice

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


  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.