Two Peas and Their Pod

Lemon Poppy Seed Yogurt Pancakes


Josh and I love making pancakes together on the weekends. Caleb is enjoying the tradition too. He plays with his whisk and measuring cups until it’s time to eat. He never passes up pancakes.

Josh always begs for Cinnamon Streusel Pancakes, but I rarely let him get his way:) Don’t get me wrong, I LOVE those pancakes. They are our favorite, but I like to keep life interesting by creating new pancake recipes. Josh would be fine with the same pancake recipe for the rest of his life.

I recently suggested that we make Lemon Poppy Seed Yogurt Pancakes. Josh loves lemon so I knew he would be on board. And our fridge was overflowing with citrus, so we needed to put some zest into our breakfast!


Every time we make pancakes Josh asks if they have to be whole wheat. I almost always say yes. I love whole wheat pancakes and they are good for us. Well, this time I said we can use white flour, but let me take care of the dry ingredients. While Josh wasn’t looking I got out our Gold Medal WHITE whole wheat flour. I am so sneaky:)


Gold Medal White Whole Wheat flour can be used in any recipe. It is 100% whole grain but has a lighter taste and color. So if someone in your family whines about eating whole wheat, you have to try this flour. They will never know they are eating whole wheat. It is amazing! And I love the packaging. SO pretty! Another reason to buy it:)


The pancakes are made with Greek yogurt (we use Chobani), giving the pancakes a slight tang and fluffy texture. The pancakes are also bursting with lemon flavor. A little trick-rub the sugar and lemon zest together until fragrant. It brings out the essential oils from the zest and will make the pancakes extra lemony. The poppy seeds add a slight crunch and remind me of one of my favorite muffins.

Lemon Poppy Seed Yogurt Pancakes are the kind of pancakes that put a smile on your face and make you feel good about starting a new day. Make a big stack and start eating!

And just in case you are wondering… Josh never knew that he ate whole wheat Lemon Poppy Seed Yogurt Pancakes for breakfast. He loved them and said we should make these pancakes again! I just grinned and said, if you insist my dear:)


Lemon Poppy Seed Yogurt Pancakes

Yield: 8 medium pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Light, fluffy, and refreshing pancakes! Start your morning with a big stack!


1 1/2 cups Gold Medal white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
3 teaspoons lemon zest
1/2 cup plain Greek yogurt
1 cup skim milk
2 tablespoons fresh lemon juice
2 large eggs
1 tablespoon canola oil
1 teaspoon vanilla extract
2 tablespoons poppy seeds


1. In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the dry ingredients.

2. In a medium bowl, whisk together the yogurt, milk, lemon juice, eggs, oil, and vanilla. Add the wet ingredients to the dry ones, mixing only until combined. Stir in the poppy seeds.

3. Heat a griddle pan or non-stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are slightly golden brown. Serve warm with butter, maple syrup, fresh fruit, or jam-if desired.

If you like these Lemon Poppy Seed Yogurt Pancakes, you might also like:

This post is in partnership with Gold Medal Flour, but our opinions are our own. We love Gold Medal Flour. Check out our Farm to Table Event in Kansas City with Gold Medal Flour. 

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118 Responses to “Lemon Poppy Seed Yogurt Pancakes”

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  1. Averie @ Averie Cooks — February 27, 2013 @ 4:24 am

    I think it’s cute that you still experiment even though Josh would be content with the cinn streusel pancakes for life :) These look wonderful. Love baking with Chobani!

  2. Inês Oliveira — February 27, 2013 @ 4:50 am

    The cut is so beautiful 😉

  3. Caroline @ chocolate & carrots — February 27, 2013 @ 7:00 am

    I get stuck in a pancake rut, of just plain whole wheat pancakes. I should definitely bump up the flavor and make these! 😀

  4. Awesome recipe! I am such a huge pancake fan with yogurt in it!! Yum!!

  5. Kelly — February 27, 2013 @ 7:56 am

    Haha. I love it that you “hid” the whole wheat flour. There are so many ingredients that my kids (or hubby) just “think” they do not like….but they really do! I’ve been doing a lot of my own hiding ingredients. After making the same recipe a few times and getting them hooked on it and they say how much they love it, that is when I drop them bombshell and tell them what they are eating.

  6. Sylvia — February 27, 2013 @ 8:13 am

    Looks delicious! I tried making orange vanilla pancakes recently with Greek yogurt, but they turned out heavy and weirdly greasy. Any tips?

  7. yum, those look and sound really good.

  8. RavieNomNoms — February 27, 2013 @ 8:31 am

    Oh my goodness!!! WOW, I am totally bookmarking this. Lemon poppy seed is one of my favorite things ever. These look fantastic!

  9. Jessica@AKitchenAddiction — February 27, 2013 @ 8:46 am

    These look like the perfect pancakes to get us out of our usual pancake rut! Love that you used white whole wheat flour, that is basically the only way my husband will eat wheat flour in pancakes!

  10. shelly (cookies and cups) — February 27, 2013 @ 8:49 am

    Lemon Poppy Seed is one of my favorites…so in pancakes, I can’t even imagine!
    So good!

  11. Joanie @ Zagleft — February 27, 2013 @ 8:52 am

    We love eating pancakes on the weekends too. I’ve never made them with greek yogurt before but I’m going to give it a try soon. Your pancakes look incredibly moist and the lemon and poppy seed combination is, I’m sure, delicious.

  12. Jenny Flake — February 27, 2013 @ 8:55 am

    Great flavor combo! Love pancakes :)

  13. Cassie | Bake Your Day — February 27, 2013 @ 9:31 am

    These are beautiful, Maria! I love that you were able to sneak in the whole wheat flour. I do that quite often with WW white!

  14. Monica — February 27, 2013 @ 9:36 am

    We are so making these this weekend for Sunday Brunch! I’m currently 38 weeks pregnant and craving all things lemon!

    • Two Peas replied: — February 27th, 2013 @ 1:16 pm

      I craved pancakes my entire pregnancy. I am not pregnant, but I still love pancakes:)

  15. Kevin @ Closet Cooking — February 27, 2013 @ 9:41 am

    I keep seeing these amazing looking lemon and poppy seed recipes and I have yet to try baking with poppy seeds; I need to fix that! :)

  16. lilly — February 27, 2013 @ 9:42 am

    mmmm….with 100% maple syrup. how well do these pancakes freeze? can I just put them on the toaster to warm up? thanks!

    love your blog and come often for recipes :)

  17. Marian (Sweetopia) — February 27, 2013 @ 9:45 am

    Oh, sounds so fresh and yummy! Not to mention, looks amazing!

  18. Brianna — February 27, 2013 @ 10:09 am

    Yum! My husband and I love whole-wheat pancakes! They taste so much heartier than regular pancakes. Lemon poppy seed sound delicious. These are a must try. :) Thanks for the recipe!

  19. We did pancake breakfasts for a long long time, but I didn’t like feeding my family white flour for breakfast every week. So we switched to french toast (whole wheat – haha). This is the perfect solution! Thanks Maria.

    We lemon and I am so excited to make lemon poppyseed (whole wheat) pancakes. YUM!

  20. HZ202 — February 27, 2013 @ 10:11 am

    These look great, I need to try the white wheat flower. Where do you buy your poppy seeds?????
    I have looked at multiple stores and have not found them. Love the site

    • Two Peas replied: — February 27th, 2013 @ 1:15 pm

      I bought the poppy seeds at Whole Foods in the bulk section. Most grocery stores have them in the spice aisle too.

  21. Bev @ Bev Cooks — February 27, 2013 @ 10:23 am

    I can’t even get over how gorgeous this post is.

  22. Liz @ The Lemon Bowl — February 27, 2013 @ 10:35 am

    Love baking with white whole wheat flour! Loving the fresh lemon juice too. 😉

  23. Brenda @ a farmgirl's dabbles — February 27, 2013 @ 10:48 am

    These are totally lovely. I can only imagine how well they’d go over here. And I LOVE using white whole wheat…perfect recipe for it!

  24. Meagan @ A Zesty Bite — February 27, 2013 @ 11:10 am

    These pancakes look perfect with the lemon and poppy seeds.

  25. Chris — February 27, 2013 @ 11:14 am

    I adore anything lemon. And I’m with you on the white whole wheat flour. It’s light and still healthy. I can’t wait to try these for my sunday breakfast. I think these would make a perfect addition to Easter brunch also. Thanks! :)

  26. Meghan @ The Tasty Fork — February 27, 2013 @ 11:16 am

    I usually don’t like pancakes because they get soggy from all of the maple syrup but these pancake sound like they have enough flavor on their own! I’m gonna give it a try!

  27. Carrian-Sweet Basil — February 27, 2013 @ 11:49 am

    These look wonderful! We are all about the lemon pancakes. We have a meyer lemon greek yogurt pancake that is one of our absolute favoites. Gosh, I’m suddenly starving again. Cannot wait to try your version!

  28. Maegan @ The BakerMama — February 27, 2013 @ 12:00 pm

    Great idea for pancakes! They look so pretty and so delicious!

  29. Amanda — February 27, 2013 @ 12:02 pm

    These look so, so perfect Maria! Love!

  30. naomi — February 27, 2013 @ 12:04 pm

    Ah, my favorite meal and my favorite breakfast dish – I’m coming over. :)

  31. Carla @ Carlas Confections — February 27, 2013 @ 12:07 pm

    These pancakes sound so refreshing!

  32. marla — February 27, 2013 @ 12:10 pm

    Such a delish looking stack ‘o pancakes!

  33. Melissa @ Treats With a Twist — February 27, 2013 @ 12:26 pm

    What a great change from the traditional lemon poppy seed muffin! I love using white whole wheat flour too, because my fiance gets mopey about all the whole wheat goodies that show up in the kitchen. He, too, could live on just “plain” pancakes (specifically he requests “no secret ingredients or surprises”) and I can’t help but beg to slip a little something special in them. Every so often, he agrees. :)

  34. Julie @ Table for Two — February 27, 2013 @ 12:38 pm

    oh Maria, these look SO fresh and SO pretty!! I would love a stack of these for breakfast :)

  35. Cat Davis — February 27, 2013 @ 12:46 pm

    Oh those look simply scrumptious. You know I’ve never seen poppy seeds in the grocery store … where do you find those?

    • Two Peas replied: — February 27th, 2013 @ 1:15 pm

      I bought them at Whole Foods in the bulk section. Most grocery stores have them by the spices.

  36. Ashley @ Wishes and Dishes — February 27, 2013 @ 1:09 pm

    I’ve never baked with poppy seeds but have always wanted to try it out! Love these pancakes – they look delicious!

  37. Pam — February 27, 2013 @ 1:25 pm

    They look amazing! I may have to make these for my kids this weekend. YUM!

  38. I always use Gold Medal flour, and the white whole wheat is a life saver in getting more whole wheat without the family knowing. What a great idea for pancakes, they sound do light and perfect for spring!

  39. HeatherChristo — February 27, 2013 @ 1:46 pm

    These are just so pretty!! I love lemon poppyseed, these are brilliant :)

  40. Katrina @ Warm Vanilla Sugar — February 27, 2013 @ 1:51 pm

    These are so pretty!! I love lemon pancakes, and especially love the yogurt in these!

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