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- 1 cup all-purpose flour - 1 tablespoon poppy seeds - 1 tablespoon baking powder - 1/4 teaspoon salt - 1 cup Greek yogurt - 1/2 cup milk - 2 large eggs - 1/4 cup honey or maple syrup - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 2 tablespoons melted butter To make Greek yogurt lemon poppyseed pancakes, you need simple, fresh ingredients. Each item plays a key role. - All-purpose flour gives the pancakes structure. - Poppy seeds add a nice crunch and flavor. - Baking powder makes the pancakes fluffy. - Salt enhances all the flavors. - Greek yogurt gives moisture and creaminess. - Milk helps thin the batter for easier pouring. - Eggs bind the ingredients together. - Honey or maple syrup adds sweetness. - Lemon zest brings bright flavor. - Fresh lemon juice adds a zesty kick. - Melted butter adds richness and flavor to the mix. - Calories per serving: About 200 calories. - Breakdown of macronutrients: Each pancake has around 8g of protein, 5g of fat, and 30g of carbohydrates. - Health benefits of Greek yogurt: Greek yogurt is high in protein and probiotics. It supports gut health and helps with digestion. These pancakes not only taste great but also pack a nutritious punch. Enjoying them gives you a treat that is good for your body too. Begin by taking a medium bowl. Add 1 cup of all-purpose flour. Next, add 1 tablespoon of poppy seeds. Include 1 tablespoon of baking powder and 1/4 teaspoon of salt. Use a whisk to mix these dry ingredients well. This step ensures that all flavors blend nicely. Now, grab another bowl. In this bowl, mix 1 cup of Greek yogurt with 1/2 cup of milk. Add 2 large eggs, 1/4 cup of honey or maple syrup, and the zest of 1 lemon. Squeeze in 2 tablespoons of fresh lemon juice. Pour in 2 tablespoons of melted butter too. Stir until this mixture is smooth and creamy. Carefully add the dry ingredients into the wet mixture. Stir gently to combine them. It is okay if a few lumps remain. Do not overmix; this keeps the pancakes fluffy and light. Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the skillet. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface. When the edges look set, flip the pancake. Cook for an additional 2 minutes, or until golden brown. Repeat this with the rest of the batter, adding more butter as needed. Serve these pancakes warm. Top them with extra Greek yogurt, fresh berries, or a drizzle of honey or maple syrup. For a beautiful look, stack the pancakes high. Sprinkle some extra poppy seeds and lemon zest on top. Add lemon wedges and a dollop of Greek yogurt for a refreshing touch. To make your pancakes fluffy, avoid overmixing the batter. When you combine the dry and wet ingredients, stir gently. A few lumps are okay. Overmixing can make your pancakes dense. Next, find the right cooking temperature. Heat your skillet over medium heat. If it’s too hot, the pancakes will burn on the outside but stay raw inside. A drop of water should sizzle and evaporate quickly when the skillet is ready. If you don't have Greek yogurt, you can use regular yogurt. It will change the texture a bit, but it will still taste great. For a dairy-free option, try coconut yogurt or almond yogurt. For milk, almond milk or oat milk works well too. These options keep the flavor light and nice. Always check if they are unsweetened to keep the taste balanced. {{image_2}} You can make these pancakes even more fun by adding fruit or spices. Adding fruit like blueberries or strawberries gives a fresh taste. You could fold in about one cup of fresh berries into the batter. This makes each bite juicy and sweet. You can also sprinkle in a teaspoon of cinnamon. This adds warmth and depth to the flavor. If you need a gluten-free choice, use a gluten-free flour blend. Look for blends that have a mix of rice flour, tapioca, and potato starch. These work well in pancakes. You might need to adjust the liquid slightly, so keep an eye on the batter’s thickness. You can play with the size of your pancakes too. For mini pancakes, pour about two tablespoons of batter. These cook faster and are fun to stack. Regular-sized pancakes use about a quarter cup of batter. Both sizes are tasty and can be topped in many ways. To keep your leftover pancakes fresh, first let them cool. Place them in an airtight container. This helps prevent them from drying out. You can store them in the fridge for up to three days. If you want to keep them longer, consider freezing them. For freezing, stack the pancakes with parchment paper in between each. This stops them from sticking together. Then, wrap the stack tightly in plastic wrap or foil. Place it in a freezer bag. You can freeze them for up to three months. When you're ready to enjoy your pancakes again, you have a few good options. For the best results, use a skillet. Heat a small amount of butter in the pan over medium heat. Place the pancakes in the skillet for about one to two minutes per side. This keeps them warm and crispy. You can also use a microwave for a quick option. Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep moisture in. Heat them in 20-second bursts until warm. Just be careful not to overheat, or they may become tough. Yes, you can make these pancakes ahead of time. Cook them as usual and let them cool. Store them in an airtight container in the fridge for up to three days. When ready to eat, reheat in a skillet or microwave. They taste great even after a day or two! If you need a substitute for poppy seeds, try chia seeds or flaxseeds. Both options add texture, but their flavors differ. You could also use sesame seeds for a nutty twist. Each choice will change the taste a bit, but they will still be delicious! To amp up the lemon flavor, add more lemon zest and juice. Try using the zest of two lemons instead of one. You can also add a splash of lemon extract for an extra boost. Just remember, a little goes a long way! Yes, these pancakes are great for meal prep! You can make a big batch and freeze them. Stack them with parchment paper in between each pancake to avoid sticking. When you're ready, just reheat them. Perfect for busy mornings! You now have a complete guide to making delicious pancakes. We covered key ingredients like Greek yogurt and lemon juice, vital for flavor and nutrition. I shared step-by-step instructions for mixing and cooking your batter. Plus, you learned tips to make them fluffy and silly good. Remember, you can customize your pancakes with fruits or gluten-free options. Enjoy experimenting with flavors and presentations. Delight your taste buds with these easy-to-make pancakes!

Greek Yogurt Lemon Poppyseed Pancakes

Start your day on a delicious note with these Lemon Poppyseed Bliss Pancakes! Bursting with zesty lemon flavor and crunchy poppy seeds, these fluffy pancakes are easy to make and perfect for breakfast or brunch. With just a few simple ingredients like Greek yogurt and honey, you can whip up a delightful stack in no time. Click through to explore the full recipe and enjoy a bright twist on your morning routine!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon poppy seeds

1 tablespoon baking powder

1/4 teaspoon salt

1 cup Greek yogurt

1/2 cup milk

2 large eggs

1/4 cup honey or maple syrup

Zest of 1 lemon

2 tablespoons fresh lemon juice

2 tablespoons melted butter (plus extra for cooking)

Instructions
 

In a medium bowl, whisk together the all-purpose flour, poppy seeds, baking powder, and salt until well combined.

    In another bowl, mix together the Greek yogurt, milk, eggs, honey (or maple syrup), lemon zest, lemon juice, and melted butter until smooth.

      Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.

        Heat a non-stick skillet or griddle over medium heat and add a small amount of butter.

          Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 2 minutes or until golden brown.

            Repeat the process with the remaining batter, adding more butter to the skillet as needed.

              Serve warm, topped with additional Greek yogurt, fresh berries, or a drizzle of honey or maple syrup.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | Serves 4

                  - Presentation Tips: Stack the pancakes high and sprinkle with a few extra poppy seeds and lemon zest for a pop of color. Serve alongside lemon wedges and a dollop of Greek yogurt for a refreshing touch!