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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 minutes
Cook Time 15 minutes
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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