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lemon poppyseed pancakes

Lemon Poppyseed Pancakes

Fluffy lemon poppy seed pancakes made with Greek yogurt or cottage cheese for a high-protein breakfast. These thick, soft pancakes are bursting with fresh lemon flavor and topped with a simple lemon glaze—perfect for an easy, healthy brunch or weekend breakfast.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, brunch
Cuisine American
Servings 8 pancakes

Equipment

Ingredients
  

  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 cup Greek yogurt or cottage cheese
  • 2 eggs
  • 2 tablespoons butter melted (plus more for skillet)
  • 1 teaspoon vanilla extract
  • 1 lemon zested and juiced (about 3 tablespoons juice)
  • 2 teaspoons poppy seeds

Lemon Glaze

  • ½ cup powdered sugar
  • 1 –2 tablespoons milk
  • lemon zest
  • butter for skillet & serving

Instructions
 

  • In a large mixing bowl, whisk together the flour and baking powder until evenly combined. This helps distribute the leavening so your pancakes rise evenly.
  • In a blender or food processor, add the Greek yogurt (or cottage cheese), eggs, melted butter, vanilla, lemon juice, and lemon zest. Blend until smooth and creamy. If using cottage cheese, this step is key for getting a smooth batter.
  • Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined, being careful not to overmix. Fold in the poppy seeds. The batter will be thick—this is what gives the pancakes their fluffy, cake-like texture.
  • Heat a skillet or griddle over low to medium-low heat and add a little butter to coat the surface.
  • Scoop about 1/4 cup of batter per pancake into the skillet. Because the batter is thicker than traditional pancakes, cook them slowly. Let them cook for about 3–4 minutes, or until the bottoms are golden and you start to see bubbles forming on top.
  • Flip carefully, then gently press down slightly to help them cook evenly. Cook for another 3–4 minutes, or until fully cooked through. Adjust the heat as needed so they don’t brown too quickly.
  • Transfer to a plate and repeat with the remaining batter, adding more butter to the skillet as needed.
  • To make the glaze, whisk together the powdered sugar, milk, and lemon zest until smooth. Adjust the milk depending on how thick or thin you want it.
  • Serve the pancakes warm with butter and drizzle with the lemon glaze.
Keyword lemon poppyseed, pancakes
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