Greek Yogurt Meyer Lemon Poppy Seed Pancakes with Brown Butter Lemon Glaze

/// January 14th, 2014

Greek Yogurt Meyer Lemon Poppy Seed Pancakes

Hi! So I know it’s Tuesday and we’re probably not supposed to be dreaming about devouring stack after stack of thick, fluffy pancakes drenched in brown butter lemon glaze… but um…


Rules are made for breaking, right?

Greek Yogurt Meyer Lemon Poppy Seed Pancakes

I found these pretty little meyers at the store Sunday night and they straight up seduced their way into my basket. Have you smelled a meyer lemon lately? They’re incredible! If you’ve never played with them before, I strongly suggest you hunt down a (big ol’) bag and go crazy! You’ll thank me later 😉

Greek Yogurt Meyer Lemon Poppy Seed Pancakes

Laced with thick and creamy Greek yogurt these luscious lemon pancakes are light, fluffy, and lightly speckled with some toothy poppy seeds. I love the little crunch they add!

I also used the juice of the lemons (and a little vanilla, brown butter, and powdered sugar) to create a simple glaze that compliments this stunning stack perfectly.

Greek Yogurt Meyer Lemon Poppy Seed Pancakes with Brown Butter Lemon Glaze – Baker by Nature

Makes about 8 large pancakes; perfect for two people; double as needed


For the Greek Yogurt Meyer Lemon Poppy Seed Pancakes

1 cup all-purpose flour

1 1/4 teaspoons baking soda

1/4 teaspoon salt

2 teaspoons meyer lemon zest

3 tablespoons granulated sugar

1 cup full-fat greek yogurt

2 large eggs, lightly beaten

1 teaspoon vanilla extract

1 tablespoon poppy seeds

Butter, for frying

For the Brown Butter Lemon Glaze:

3 tablespoons unsalted butter, melted until browned

1 – 2 tablespoons meyer lemon juice (this depends on how thick you want the glaze)

1 teaspoon vanilla

3/4 cup confectioners sugar


For the Greek Yogurt Meyer Lemon Poppy Seed Pancakes:

In a small bowl, whisk together flour, baking soda, and salt.

In a separate small bowl, combine the lemon zest with the sugar, and using your fingers, rub together until the lemon zest is fragrant and incorporated in the sugar.

Place Greek yogurt in a large bowl. Add dry ingredients and using a rubber spatula stir until just hardly combined – don’t over mix here! Add beaten eggs and vanilla and – switching back to a whisk – beat until just combined. Stir in poppy seeds.

Heat a griddle over medium-low heat and melt about 2 tablespoons of butter in the pan. Drop batter by 1/3 cup servings onto the warmed griddle and cook until bubbles start to form on the surface and the edges are starting to brown; about 2 minutes. Flip to the other side and cook for another minute.

Serve with brown butter lemon glaze (or syrup!).

For the Brown Butter Lemon Glaze:

Melt butter in a small saucepan until just browned. Remove pan from heat and whisk in the lemon juice, vanilla, and confectioners sugar. Add more sugar if the glaze is too thin, and a little more lemon juice if the glaze is too thick.

Pour over warm pancakes and serve at once.

42 thoughts on “Greek Yogurt Meyer Lemon Poppy Seed Pancakes with Brown Butter Lemon Glaze

  1. Tina Muir

    Wow1 These sound amazing! I LOVE poppy seed muffins, and I love pancakes even more! Pancakes after the perfect breakfast after a long run for me. Will be giving these a try! Thanks for sharing!

  2. Natalie @ Tastes Lovely

    These seriously sound amazing Ashley! I love lemon-y things. So light and flavorful. I just noticed that Trader Joe’s had a bag of meyer lemons. I know what I’m making for Sunday breakfast! My husband thanks you : )

  3. Eileen

    Hey, there’s nothing wrong with dreaming about pancakes! Especially when they’re filled with crunchy poppyseeds and bursting with tart lemon. These sound so good!

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  6. Judy

    What actually is the difference between a Meyer lemons and ordinary ones taking into consideration that we don’t have them here.
    A reply would be nice.

    1. bakerbynature Post author

      Hi Judy! Meyer lemons are smoother, slightly sweeter, and less sharp in flavor than regular lemons. You can certainly replace the meyer lemons with regular lemons for this recipe, but the taste will be slightly different and more tart.

  7. Karen K

    Regarding the brown butter part, should I heat the butter on low or medium?
    About how long?
    Looks VERY good :)

    1. bakerbynature Post author

      Hi Karen,

      Heat the butter on medium-low, stirring almost constantly, and cook until the butter begins to brown. I usually pull it off the heat the second it starts to get darker as butter goes from brown to burnt like *that.

      I hope you love them :)

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