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Poppy Seed Pancakes

Easy recipe for Poppy Seed Pancakes made with Greek yogurt for added protein and flavor. Delicious and simple breakfast recipe. Kosher, Dairy.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 8 servings
Calories: 124 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup warm lowfat milk, plus more if needed
  • 2 tablespoons melted butter, plus more butter for serving
  • 1 large egg
  • 1/2 cup Greek yogurt (whole, lowfat or nonfat okay)
  • 1 teaspoon vanilla
  • 1 tablespoon poppy seeds
  • Nonstick cooking oil spray, vegetable oil or clarified butter for greasing the skillet
  • maple syrup for serving

Instructions

    Cup of Yum
  1. In a mixing bowl, sift together flour, sugar, baking soda and salt.
  2. In another mixing bowl, whisk together the warm milk and melted butter (I usually warm the milk in the microwave-- it should be warm, not hot). Whisk in the eggs.
  3. Whisk in the Greek yogurt and vanilla till well blended.
  4. Use a large spoon to stir in the flour mixture and the poppyseeds, forming a batter. The batter should be thick, but spreadable-- meaning it should be easy to smooth into circles on a pancake griddle. It shouldn't be overly thick or "plop" onto the griddle. You may need to add a little more milk to achieve this texture (it doesn't need to be warm milk). Start by adding a tablespoon at a time, stirring till the batter reaches the proper consistency. Don't overmix the batter-- a few small lumps are good.
  5. Heat your skillet over medium till a drop of water sizzles on the surface. Carefully grease the skillet with nonstick cooking spray, vegetable oil or clarified butter. Add the batter by scant 1/4 cupfuls onto the hot skillet, smoothing the pancakes into circles.
  6. Cook pancakes till bubbles begin to appear on the surface and the undersides are golden brown (1-2 minutes). Flip the pancakes and continue cooking for 1-2 minutes longer till the pancakes are cooked through. Regrease the skillet between batches, if needed.
  7. Serve pancakes hot with butter and warm maple syrup. If making a large batch, keep the cooked pancakes on a baking sheet in a preheated 200 degree oven till ready to serve.

Notes

  • You will also need: Nonstick skillet or griddle, 2 mixing bowls

Nutrition Information

Calories 124kcal (6%) Carbohydrates 16g (5%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 32mg (11%) Sodium 348mg (15%) Potassium 71mg (2%) Sugar 4g (8%) Vitamin A 140IU (3%) Calcium 53mg (5%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 124

% Daily Value*

Calories 124kcal 6%
Carbohydrates 16g 5%
Protein 4g 8%
Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 32mg 11%
Sodium 348mg 15%
Potassium 71mg 2%
Sugar 4g 8%
Vitamin A 140IU 3%
Calcium 53mg 5%
Iron 0.9mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.