This Vanilla Yogurt Pancake with Poppy Seed is light, fluffy and incredibly delicious! There’s a big scoop of yogurt in it to give it a boost of protein, and poppy seeds to add extra nutrients and texture.
This recipe for Vanilla Yogurt Pancakes with Poppy Seeds is an update of one of the original recipes that I shared on The Worktop. Vanilla Yogurt Pancakes are our go-to recipe for thick fluffy pancakes. Besides being incredibly delicious and irresistible, there’s a big scoop of yogurt in it to give it a boost of protein. I usually serve Vanilla Yogurt Pancakes with fruit piled on top, and either a touch of maple syrup or a spoon of yogurt – it’s the perfect way to use up any remaining vanilla yogurt you may have left over.
Poppy seeds give these Vanilla Yogurt Pancakes a savory depth and a bit of nuttiness. There’s not enough poppy seeds in the recipe to overwhelm the pancakes, but every few bites (unless you’re scarfing these pancakes down so quickly you forget to chew – I’ll understand if you do that), you’ll likely get the crunchy texture of the poppy seeds. You can definitely make these Vanilla Yogurt Pancakes without the poppy seeds, but the tiny crunchy seeds are delicious and pack a good punch of nutrients. So sprinkle them in if you have some on hand, and I’m sure you won’t look back.
I used to eat my pancakes one at a time, so I’d place one pancake on my plate and leave the remaining pancakes in a stack on the table. Once I was done with the one pancake on my plate, I’d help myself to another pancake from the stack. Do you eat your pancakes this way?
Lately though, I’ve decided that it’s much more fun to just stack my pancakes up three or four high, and cut into them like a layered cake. With one bite, I’ll eat all 3 wedges at once. It’s surprisingly satisfying to slice into such a tall stack of pancakes! But the tradeoff is that unless you layer in the maple syrup as you stack your pancakes, it often doesn’t get distributed enough (the middle pancake in the wedge never seems to have enough maple syrup). If you’ve never done this before, do give it a try next time you have pancakes.
Don’t forget to come back and let me know which way you think is best to eat pancakes – one at a time, or three in a stack at once. And however you do eat your pancakes, I really hope you enjoy these Vanilla Yogurt Pancakes with Poppy Seeds!
- 1 egg
- 1 cup (250g) low fat vanilla yogurt
- ¼ teaspoon baking soda
- 1 cup (140g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon poppy seeds
- 1 tablespoon sunflower oil
- In a medium bowl, beat the egg. Add in the vanilla yogurt and mix well. Mix in the baking soda. The batter will form bubbles when the baking soda reacts with the yogurt. Mix in the flour, baking powder and poppy seeds. Mix in the oil. Let batter stand for 5 minutes.
- Heat a non-stick skillet or griddle over medium heat. Coat the pan in a very thin layer of oil.
- Drop the pancake batter by ¼ cups.
- When the pancakes start to bubble around the edges (about 2 minutes), flip and cook for about 2 more minutes.
- Serve with fresh fruit.