Poppy Seed Pancakes with Lemon and Greek Yoghurt
Why this recipe works
- Ready quickly: The batter comes together in minutes and the small pancakes cook fast in a frying pan.
- Soft with a little crunch: A fluffy pancake base is lifted by the fine crunch of poppy seeds and a creamy yoghurt topping.
- Fresh, balanced finish: Lemon zest and Greek yoghurt offset the sweetness of the honey, keeping the pancakes light and bright.
Get the most out of this recipe
Texture tips
- For fluffier pancakes: Whisk the batter only until the flour disappears; a few small lumps are better than an overworked, tough texture.
- Watch the pan heat: Keep the pan at a steady medium heat so the centres cook through before the outside becomes too dark.
Ingredient notes
- Use unwaxed lemon if possible: Because the zest is mixed directly into the batter, an unwaxed lemon gives the cleanest citrus flavour.
- Poppy seeds add texture: The seeds bring a gentle crunch rather than a strong flavour, so they work best alongside aromatic ingredients such as lemon and vanilla.
- Whole milk gives a softer batter: Whole milk adds richness and helps the pancakes cook up tender without needing a complicated batter.
Make-ahead tips
- Cook ahead if needed: Cool the pancakes completely before storing so condensation does not make them damp.
- Reheat gently: Warm refrigerated pancakes in a dry frying pan over a low heat, or reheat in a 180°C (355°F) oven until piping hot.
- Freezer-friendly: Freeze the cooled pancakes in a single layer first, then bag them so they do not stick together.
Serving ideas
- Keep the topping simple: Greek yoghurt and honey are enough to balance the pancakes without hiding the lemon and poppy seed flavour.
- Add brightness at the table: A small squeeze of lemon juice just before serving sharpens the sweetness and makes the yoghurt taste fresher.
Equipment you'll need
Ingredients
Instructions
- Put the plain flour, caster sugar and poppy seeds in a mixing bowl and whisk to combine. Finely zest the lemon into the bowl.
- In a jug or bowl, whisk the egg with the whole milk and vanilla extract. Pour into the dry ingredients and whisk just until you have a thick batter; a few small lumps are fine.
- Melt a little of the unsalted butter in a frying pan over a medium heat. Spoon in the batter to make 6 to 8 small pancakes, cooking in batches as needed.
- Cook for 2 to 3 minutes until bubbles appear on the surface and the underside is golden, then flip. Cook for 1 to 2 minutes more until puffed and cooked through, adding more butter between batches as needed.
- Serve the pancakes warm with a spoon of greek yogurt and a drizzle of honey. If you like, squeeze a little lemon juice over the top for extra brightness.
Recipe notes
Tips
- Keep the heat at medium so the pancakes cook through before the outside browns too quickly.
- For the fluffiest texture, stop whisking as soon as the flour disappears; overmixing can make pancakes tough.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are produced to be eaten lightly cooked and make sure the pancakes are cooked through.
Substitutions
- Replace Vanilla extract with the finely grated zest of the lemon for a more citrus-forward flavour.
- Replace Honey with Caster sugar stirred into the Greek yogurt for a simple sweet topping.
Storage
- Refrigerate up to 2 days
- Cool pancakes completely, then refrigerate in a sealed container. Reheat in a dry frying pan over a low heat or in a 180°C (355°F) oven for 6 to 8 minutes until piping hot; freeze in a single layer, then bag, and reheat from frozen in the oven until hot throughout.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Eggs Gluten Milk Wheat
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