Lemon Poppy-Seed Pancakes with Greek Yogurt and Jam
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1⅓cups Greek yogurt, more for serving
- ⅔cup whole milk
- 4large eggs
- 6tablespoons unsalted butter, melted, more for frying
- 2tablespoons honey
- 260grams all-purpose flour (about 2 cups)
- 12grams baking soda (about 2 teaspoons)
- 12grams kosher salt (about 1 teaspoon)
- 2½tablespoons poppy seeds
- Finely grated zest of 2 lemons
- Jam, for serving
Nutritional analysis per serving (6 servings)
427 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 15 grams protein; 517 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, whisk together the yogurt, milk, eggs, butter and honey. In a separate larger bowl, whisk together the flour, baking soda and salt. Make a well in the dry ingredients and fold in the wet ingredients until just combined. Fold in the poppy seeds and lemon zest.
- Step 2
Heat a large skillet over medium heat. Add a pat of butter to the skillet and swirl to coat. Working in batches, drop ¼ cup batter into the pan. Cook until bubbles form on the surface of the pancakes, 2 to 3 minutes; flip and continue cooking until golden and firm, 1 to 2 minutes more. To serve, slather each pancake with a dollop of yogurt and a spoonful of jam.
Private Notes
Comments
I enjoyed these with regular (thinner than Greek) full-fat yogurt. After I tasted my first cooked pancake, I added the juice of 1 lemon to the batter, and found the remaining cakes much improved. Next time I might make them even more lemony and will definitely swap the white flour for more flavorful whole-wheat or nut flour.
Update: I squeezed a lot of lemon juice into the batter, which thinned it out a bit but made it taste much better!
We make pancakes every weekend. Deb Perelman's SmittenKitchen has been our go to for unique pancake recipes. While we love many of hers, this is our new favorite! Recipe was spot-on.
Melissa Clark & the NYT Cooking Team, thank you for this recipe, and the beautiful retooled website/app. We have been cooking from it for the last several weeks. Nothing with ridiculous or pretentious ingredients...just simple, rustic dishes for any meal. Kudos to the team. Evernote sync is also appreciated.
I made this exactly as written and it is delicious. Just the right amount of lemon flavour for us and the poppy seeds add a bit of crunchy texture. One thing to note is the recipe makes a LOT of pancakes. I am going to try freezing them in small packages for future meals.
In addition to the zest, I added the juice of a lemon (following other readers’ comments). We enjoyed the lemony flavors! I also used salted European butter (because it tastes so good). Because I used a nonstick griddle to cook the pancakes, I added extra melted butter to the batter. One final addition to the batter: blueberries! The outcome was so delicious. Delighted my husband for Father’s Day breakfast (kid-approved, too).
I almost died of happiness. Admittedly, I’m pregnant but not THAT pregnant, because my husband and toddler also agreed. These are the best pancakes we’ve ever had. We listened to the comments, added lemon juice and an extra spoonful of flour to the dough. I served with lemon curd, syrup, blueberries and banana. The next time I make them, I’ll be in the third trimester, so I’ll add whip cream too. That’ll really send us all to heaven.