Greek Yogurt Meyer Lemon Poppy Seed Pancakes with Brown Butter Glaze are sunshiny sweet and sure to please the lemon lovers in your life! Use regular lemons if that’s all you can find! And double the glaze if you like extra syrup!

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…

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.

More Pancake Recipes:

• My Favorite Buttermilk Pancakes 
• Whole Wheat Greek Yogurt Blueberry Pancakes
• Lemon Ricotta Pancakes
• Healthy Greek Yogurt and Honey Banana Bread Pancakes
• Light and Fluffy Chocolate Chip Pancakes
• Healthy Greek Yogurt Strawberry Pancakes

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

Ashley Manila

Sunshiny sweet and so delicious, the whole family will love these lemon poppy seed pancakes!

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Prep Time 20 mins

Cook Time 15 mins

Course Breakfast, Brunch

Cuisine American

Servings 4 servings

Ingredients

 

For the Greek Yogurt Meyer Lemon Poppy Seed Pancakes:

• 1 and 1/4 cups (150 grams) all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 Tablespoon meyer lemon zest finely grated
• 1/4 cup (50 grams) granulated sugar
• 1 cup (227 grams) Greek yogurt full-fat
• 2 large eggs lightly beaten
• 1 teaspoon vanilla extract
• 3 Tablespoons poppy seeds
• 1/4 cup (57 grams) meyer lemon juice
• 1/2 cup (113 grams) unsalted butter for cooking

For the Brown Butter Lemon Glaze:

• 1/2 cup (113 grams) unsalted butter browned
• 1/4 cup (57 grams) meyer lemon juice
• 1 cup confectioners' sugar sifted
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Instructions

 

For the Greek Yogurt Meyer Lemon Poppy Seed Pancakes:

• In a large bowl, whisk together flour, baking soda, and salt. Set aside.
• In a separate large bowl, combine the lemon zest and granulated sugar, and using your fingers, rub together until the lemon zest is fragrant and incorporated in the sugar.
• Whisk the Greek yogurt and eggs into the lemon sugar, beating until just combined. Whisk in the vanilla, poppy seeds, and lemon juice.
• Using a spatula, fold the dry ingredients into the batter, mixing only until just combined.
• Heat a griddle or skillet over medium heat. Melt about 2 tablespoons of butter on the hot surface and let it melt.
• 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 or two. Repeat with all pancake batter.
• Serve warm, with brown butter lemon glaze.

For the Brown Butter Lemon Glaze:

• Melt butter in a small saucepan. Continue cooking until lightly brown in color and slightly nutty in scent.
• 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.

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