Lemon Poppy-Seed Pancakes with Greek Yogurt and Jam Recipe (2024)

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!

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.

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.

Beware, the grams measurement for the salt is totally off. Should be 5g.

You can half the recipe for two people.1/3 cup milk2/3 cup Greek yogurt42g butter2 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 seedsUsed 1 lemon green yogurt and 1 yogurt with honey (? Too much yogurt) A bit dense Would add vanilla next time and maybe lemon zest

These are good, but not amazing. With the amount of yogurt and butter called for I expected a more decadent result. But Mark Bittman’s Light, Fluffy, and Rich Pancakes have ruined me for all other pancakes so perhaps I should disqualify myself from giving this recipe a rating.

Excellent pancakes - so light and fluffy! Next time I will follow the suggestions of adding some lemon juice for extra lemon flavor.