Lemon Poppy Seed Pancakes
These lemon poppy seed pancakes are the ultimate spring breakfast—fluffy, golden, and bursting with citrusy flavor. They’re soft yet filling, light yet high-protein, and made with simple, wholesome ingredients. With each bite, you get the perfect balance of tart lemon and sweet vanilla, all wrapped up in a stack that tastes like pure sunshine.
Servings: 1
Calories: 315kcal
Ingredients
Wet:
- 1 Whole Brown Egg (Vital Farms)
- 85 g Nonfat Greek Yogurt (Siggi’s)
- 30 ml Unflavored Plant Milk (Good Karma)
- 15 ml Sugar Free Syrup (Mrs Butterworths)
- Splash of Vanilla Extract
- 1 Lemon (juiced)
Dry:
- 30 g All Purpose Flour (King Arthur)
- 14 g Unflavored Protein Powder (Quest Baking)
- ¼ tsp Baking Powder
- Sprinkle of Salt
- ½ tbsp Poppyseeds
Toppings:
- 15 ml Sugar Free Syrup
- Fat Free Whipped Cream (Reddi)
- Powdered Sugar
Instructions
- In a bowl, mix together your wet ingredients until smooth. Then add in the dry and incorporate.1 Whole Brown Egg, 85 g (0.4 cups) Nonfat Greek Yogurt, 30 ml (2 tbsp) Unflavored Plant Milk, 15 ml (1 tbsp) Sugar Free Syrup, Splash of Vanilla Extract, 1 Lemon, 30 g (0.25 cups) All Purpose Flour, 14 g (21 tbsp) Unflavored Protein Powder, 1/4 tsp Baking Powder, Sprinkle of Salt, 1/2 tbsp Poppyseeds
- Spray olive oil in a pan and add in about 1/4 cup batter. Cook until golden brown on each side. Repeat until all batter is used up.
- Stack your pancakes and top with all your toppings. Dig in!15 ml (1 tbsp) Sugar Free Syrup, Fat Free Whipped Cream, Powdered Sugar
Video Tutorial
Nutrition Information
Lemon Poppy Seed Pancakes
Serving Size
1 Serving
Amount per Serving
Calories
315
% Daily Value*
Fat
5
g
8
%
Carbohydrates
36
g
12
%
Protein
33
g
66
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.