Lemon Poppy-Seed Pancakes with Greek Yogurt and Jam
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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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
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
Cooking Notes
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.
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.
Update: I squeezed a lot of lemon juice into the batter, which thinned it out a bit but made it taste much better!
Added sour cream instead of greek yoghurt because that's what I had. Came out amazing, fluffy and so soft! Don't hesitate to add a tiny bit of additional milk/honey for the right texture and sweetness.
My daughter and I made these pancakes for Mother's day brunch and served them with a dollop of Greek yogurt--fabulous!
We decided that these pancakes are better than lemon poppy muffins, bread, or anything else.
Thank you for this wonderful recipe, Melissa Clark!
Following posted suggestions, I added the juice of 1 lemon, but reduced the milk accordingly to keep the amount of liquid constant. I used sour cream, rather than yogurt. These were nice fluffy pancakes with a good flavor, but I just wanted more lemon! I also found them to be a bit oily. Next time (they're worth making again) I will reduce the butter to 4 Tbs & add lemon extract. Important: 1 tsp kosher salt = 6 grams, not 12.
I use non-fat Greek yogurt and 2% milk and they are fabulous.
Delicious. Reheats well.
Made these as directed, but reduced butter to 4 tablespoons, which didn't seem to hurt anything. Ina Garten's blueberry sauce goes particularly well with them, much better than strawberry jam. This recipe makes 8 servings of three pancakes each.
Very important: I saw someone else noted that 1 tsp of salt is 6g, not 12g. I measured the salt by weight (using the 12g listed in the recipe) and the pancakes were inedibly salty. This should really be corrected!
Made without poppy seeds 3-4 tablespoons of butter , not 6. Add lemon juice. One lemon. Blueberries.
Beware, the grams measurement for the salt is totally off. Should be 5g.
You can half the recipe for two people. 1/3 cup milk 2/3 cup Greek yogurt 42g butter 2 eggs
I used oat milk and put the blueberries in the pancakes, they were great!
Eating as I type - these are exceptional! I’m a huge lemon fan (was one of those kids who ate lemon slices with gusto), but restrained myself from adding lemon juice to the batter. Glad I did, because the Greek yogurt brings plenty of acidity on its own, and the lemon zest poppy comes out so nicely balanced in the mix. The recipe as written also results in fluffier pancakes, with better consistency and volume. Even my partner, who is not a lemon-and-poppy-seed enthusiast, was impressed.
Why would you make any other pancake?
Could probably use nonfat yogurt and milk
So fluffy and delicious!!
Very tasty and light texture cake. I also found Olive oil dominates a little.
The grams measurement on the salt is completely off! I put in 12 grams, started cooking the pancakes, tasted a bit of the batter off the spoon and almost spit it out. Served as is, it would have been aggressively salty for a loaf of (not sweet) bread! I had to add so much sugar and honey and milk and flour to balance it out for the rest of the pancakes. And yes I used Koser salt. Go with the teaspoon measurement which seems more accurate.
6 tbsp = 80g butter
Not very lemony. I would definitely add lemon juice or more lemon zest. They're also not very sweet at all, especially because they're not being covered with syrup. When they came out of the pan, I sprinkled them with sugar and lemon juice and that helped, but I found them sort of boring and not worth eating.
Add lemon juice.
Made without poppy seeds Used 1 lemon green yogurt and 1 yogurt with honey (? Too much yogurt) A bit dense Would add vanilla next time and maybe lemon zest
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