Lemon Poppy Seed Yogurt Pancakes

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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, 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

Light, fluffy, and refreshing pancakes! Start your morning with a big stack!
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
8 medium pancakes


  • 1 1/2 cups 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. 

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I echo all the sentiments above — and am going to try this recipe. But what really tugged at my heart was the image of little Caleb playing with his whisk and measuring cups while you guys cook. When my oldest daughter was 18 months old I fixed up one of the bottom drawers in the kitchen with some hot pads, a muffin tin, a pot with a lid, and some wooden spoons. She would madly empty all this out onto the floor and play with everything. I have a picture of her in her nightie, one sock off and one sock on, her ringlets going wild, throwing stuff out of that drawer. You really made me smile. Thanks, Maria.

  2. ohmygoodness. Those Cinnamon Struesal pancakes? Where have they been all my life! I need them. And now those lemon pancakes….two things I didn’t know my life was missing.

  3. Love the refreshing lemon flavor in these pancakes! And poppy seeds make a lovely texture! Never heard of white whole wheat flour! I always use whole wheat too and to be honest, I sometimes miss the white color! Hope we can have a similar product in Turkey too!

  4. Lemon Poppyseed Muffins are my husband’s favorite, I don’t know why I’ve never thought of trying them as pancakes before! Thanks for the inspiration! I made these for breakfast this morning (literally five minutes after I saw the recipe) and they were great! Our favorite combo is lemon + raspberry so I made a quick raspberry sauce to go on top of them (just some frozen raspberries + 100% fruit raspberry jam heated up and mashed together). So refreshing and delicious, it made it seem like a little bit of spring (even with the 20 degree weather)!

  5. I love how everyone is cranking up lemon recipes! I can’t wait for the temperatures to warm a little more. But that wouldn’t stop me from enjoying a few stacks of this deliciousness!

    ps: I don’t usually let Tarun have his way! Or else, we’ll be having oatmeal for the rest of our lives 😉

  6. These look amazing! I make almond poppy seed pancakes a lot but I’ve not yet tried lemon poppy seed. I love that these have yogurt in them. I’m sure they are so moist and delicious. Need to pin and try these, thanks!

  7. I made these for breakfast this morning and got rave reviews! I only had white flour on hand, so that’s what I used. They were soooo good. Definitely adding into my breakfast rotation!

  8. These pancakes look scrumptious! Haha I totally love that you snuck the whole wheat flour in these too, I do the same withy hubby and my toddler. They will thank us down the road for keeping them healthy for as long as we can:) Thanks for the great recipe :))

  9. I have individual greek blueberry yogurts do u think that will work? Blueberry and lemon go together but its extra liquid

  10. I made these today! I didn’t have whole wheat flour so used All Purpose, didn’t have yoghourt so used homemade buttermilk and they turned out fantastic! Thank you for another wonderful & delicious recipe! PS-They are gorgeous with blueberry jam!

  11. I just made these for Sunday morning breakfast and they were absolutely delish! Fabulous recipe. Your beautiful photo inspired me.

  12. Hi Maria & Josh,

    I just discovered your blog and let me tell you, I am loving the recipes that you have guys have posted here. I am a food enthusiast and love to experiment new recipes. This wk’end we have organized a brunch and I am going to try to make the lemon poppy seed yogurt pancakes. However, being a vegetarian, what would you suggest we use instead of eggs? Would love to hear from you.


  13. just made these for breakfast for the 2nd time! i used flax seed as an egg substitute and they’re a little gummy, but still good. what really took the 2nd batch too the next level was some added fresh blueberries – omg delicious!

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