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Lemon Poppyseed Pancakes

Prep: 10 min
Bake: 5 min (per pancake)
Yields: 14 pancakes

For Pancakes:
1 Foodstirs Organic Sunday Stacks Pancake Mix
2 eggs
4 Tbs unsalted butter, melted and cooled
1/2 cup plain Greek yogurt
1/2 tsp almond extract
2 Tbs poppy seeds
2 tsp lemon zest
4 Tbs lemon juice

 For Yogurt Sauce:
1 cup plain Greek yogurt
2 Tbs honey
4 Tbs lemon juice



In a large bowl, mix together all of the ingredients for the pancakes. Whisk until smooth. Preheat a non-stick griddle to medium heat. Measure 1/4 cup of batter and pour onto the griddle.

Cook on the first side until the batter begins to bubble in the center, about 2 minutes. Flip pancake and cook another minute longer. Repeat with remaining batter.

To make the yogurt sauce, in a small bowl whisk together the yogurt, honey and lemon juice until smooth. Spoon over the pancakes to serve.