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…
Bow-chicka-wow-wow!!!!
Rules are made for breaking, right?
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 😉
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
Ingredients
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
Instructions
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.
Ummmm….rainy Tuesday mornings are the perfect time for these pancakes! And, meyer lemons…..always, yes!
I’m just going to be dreaming about these ALL DAY. It’s going to be a long one.
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!
Bow-chika-wow-wow is right! Any day is better with pancakes. Fact.
I definitely thing that today is a day for a stack of pancakes! Love the sound of these especially with that luscious glaze.
I love Greek yogurt pancakes, and these look so fluffy and delicious!
Tuesday seems perfect for dreaming to me! These look amazing!
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 : )
Aww…you made us breakfast! Love this recipe, girl. Seriously, cannot wait to try. You’ve been on one wicked roll this week with scrumptiousness!
NEED. THESE. PANCAKES. And I might just drink that brown butter glaze on the side.
I love how bright and fluffy these pancakes look. They will be making an appearance on my breakfast table this weekend that’s for damn sure.
Yay!!!
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!
What a fabulous recipie! Lemon flavored things are the best, but instead of a desert, it is a healthy breakfast!
Girrrrrrrrrrrrrrrrrrrrl. Healthy eating plan, be damned!
MMM I can just taste that delicious brown butter lemon glaze! Can you come make me breakfast tomorrow?? Thanks 😀
I’d love to!!!
I’ve never used Meyer lemons before, but I can almost smell them from here. These pancakes look amazingly fabulous!
I need these pancakes in my life and that glaze sounds heavenly!
Hi. Lemon Poppy seed is my favorite. Pancakes are my favorite.
I <3 this and I <3 you. These look deeeeevine girl!
<3 you too, girly! xo
I love that you worked Greek you AND lemons in – I have a fridge full of both! Thanks for the inspiration!
I am obsessed with putting Greek yogurt in EVERYTHING lately!
These are some of the most creative pancakes I’ve seen in a long time! Lemon poppyseed bread is probably my favorite quick bread ever, so I’m seriously dying over these. Dying! Must try!
Those look insane, and I need them in my mouth right now.
Do it! They’re so worth it 😉
My oh my, now you have me craving breakfast for dinner! These little babies look absolutely scrumptious, and just reading your post made my mouth water (not very glamorous, I’ll admit 🙂 Anyways, I’m definitely going to give this recipe a try, and I’m adding your blog to my favorites 🙂
xx Ivana
Macarons and Pearls
Hi Ivana! I’m so glad I could help you crave some good old breakfast for dinner! I hope you give these pancakes a try 🙂 xo
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.
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.
Love the combo of lemon and poppyseeds! These pancakes look simply heavenly! Pinned.
Hi,
Regarding the brown butter part, should I heat the butter on low or medium?
About how long?
Thanks!
Looks VERY good 🙂
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 🙂
You cook brown butter over low until it’s just browning and smells nutty 😉
Wowow that first shot is seriously MONEY!!! And these sound amazingggg. Swoon.