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Lemon Poppy Seed Pancakes

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  • Servings:

    4 (212 g) as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    20 minutes


Give your weekend morning a little more zest with these lemony-good pancakes. Top with fresh blueberries and enjoy!
1 1/2 cup whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 Tbsp. lemon zest
1 cup skim milk
1/2 cup plain non-fat Greek yogurt
1/4 cup lemon juice
1 egg
1 egg white
1 Tbsp. honey
1/2 tsp. almond extract
2 Tbsp. poppy seeds
Cooking spray
Lemon Poppy Seed Pancakes


1. Whisk together the flour, baking powder, baking soda, salt and zest.
2. In another bowl, whisk together the milk, yogurt, lemon juice, egg, egg white, honey and almond extract.
3. Combine the wet and dry ingredients until just mixed. Fold in the poppy seeds.
4. Preheat a large skillet over medium heat. Coat lightly with cooking spray. Spoon 1/4 cup of batter at a time onto the hot skillet. Cook until bubbles form and the edges start to look dry. Flip and cook for another minute or so, until the pancakes are cooked through.


Nutritional Facts
Servings 4 (212 g)
Base Nutrients
Calories 363 kcal (18%)
Calories from Fat 39 kcal (0%)
Total Fat 4 g (7%)
Saturated Fat 1 g (5%)
Cholesterol 49 mg (16%)
Sodium 698 mg (29%)
Total Carbohydrates 67 g (22%)
Dietary Fiber 10 g (40%)
Protein 15 g (26%)
Vitamin A n/a
Vitamin C 8 mg (9%)
Calcium 365 mg (28%)
Iron 3 mg (17%)