Lemon Poppyseed Pancakes

Breakfast is my favorite meal of the day and I really enjoy make-ahead breakfast items that I can enjoy throughout the week like pancakes. These taste and smell so good, especially if you love lemon like I do. These are great all on their own and they’re quite filling thanks to the eggs and Greek yogurt, which make them super fluffy. To reheat, simply place your desired amount of pancakes onto a plate and microwave for 45 seconds – 1 minute, or until completely warmed through.

1. Combine flour, baking powder, baking soda, sugar and salt in a large bowl.

2. In a separate bowl, whisk the eggs, yogurt, milk and lemon zest/juice together.

3. Add the wet ingredients to the dry ingredients and stir to combine. Add poppy seeds and vanilla extract and stir again until just combined.

4. Lightly coat a griddle or skillet with cooking spray (cast-iron or nonstick works better here). Turn heat to medium; once the pan is hot, turn the heat down to medium-low. Use a 1/3 cup measure to scoop the batter onto the hot pan (I did one pancake at a time). Cook the pancakes for 1-2 minutes (until bubbles from on the surface) then flip and cook for 1 minute longer.

5. Serve pancakes topped with butter and pure maple syrup, if desired.

Lemon Poppyseed Pancakes
Makes 12

All you need:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
4 eggs
1 cup plain Greek yogurt
1 cup milk (dairy or non-dairy)
Zest and juice of 2 lemons
2 tablespoons poppy seeds
2 teaspoons pure vanilla extract

All you do:
1. Combine flour, baking powder, baking soda, sugar and salt in a large bowl.
2. In a separate bowl, whisk the eggs, yogurt, milk and lemon zest/juice together.
3. Add the wet ingredients to the dry ingredients and stir to combine. Add poppy seeds and vanilla extract and stir again until just combined.
4. Lightly coat a griddle or skillet with cooking spray (cast-iron or nonstick works better here). Turn heat to medium; once the pan is hot, turn the heat down to medium-low. Use a 1/3 cup measure to scoop the batter onto the hot pan (I did one pancake at a time). Cook the pancakes for 1-2 minutes (until bubbles from on the surface) then flip and cook for 1 minute longer.
5. Serve pancakes topped with butter and pure maple syrup, if desired.

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