Looking for a delicious breakfast to kick-start your Purim weekend? I’ve got the perfect recipe! These Poppy Seed Pancakes are made with Greek yogurt, which adds protein and flavor. The poppy seeds give them a slight crunch, providing a lovely and unexpected twist to your standard pancake recipe. You’ll love them… and the neat thing is, they fit right in with the Jewish Purim holiday tradition!
Poppy seeds are often eaten during Purim; poppy seed hamantaschen and poppy seed cake are both popular holiday foods. The tradition has roots in the intermarriage between Queen Esther and her husband Ahasuerus, the king of Persia. Esther was Jewish, King Ahasuerus was not. When Esther came to live in the king’s palace, Jewish tradition says she became a vegetarian in order to avoid eating meat that was not kosher. Esther got her protein from nutrient-rich nuts, legumes, and seeds. Many Jewish families celebrate Purim with a vegetarian meal in honor of Esther. Menu items often include chickpeas, nuts, and poppy seeds. While these pancakes are obviously a great way to celebrate the Esther story, they’d also be appropriate for Shavuot thanks to the added dairy ingredients.
Enjoy these Poppy Seed Pancakes in honor of Esther, or just because. They are super easy and super tasty, a perfect weekend breakfast (or brinner) treat to share with your family.
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Poppy Seed Pancakes
Easy recipe for Poppy Seed Pancakes made with Greek yogurt for added protein and flavor. Delicious and simple breakfast recipe. Kosher, Dairy.
- 1 cup all purpose flour
- 2 tbsp sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup warm lowfat milk, plus more if needed
- 2 tbsp melted butter, plus more butter for serving
- 1 large egg
- 1/2 cup Greek yogurt (whole, lowfat or nonfat okay)
- 1 tsp vanilla
- 1 tbsp poppy seeds
- Nonstick cooking oil spray, vegetable oil or clarified butter for greasing the skillet
- Maple syrup for serving
You will also need: Nonstick skillet or griddle, 2 mixing bowls
In a mixing bowl, sift together flour, sugar, baking soda and salt.
In another mixing bowl, whisk together the warm milk and melted butter (I usually warm the milk in the microwave-- it should be warm, not hot). Whisk in the eggs.
Whisk in the Greek yogurt and vanilla till well blended.
Use a large spoon to stir in the flour mixture and the poppyseeds, forming a batter. The batter should be thick, but spreadable-- meaning it should be easy to smooth into circles on a pancake griddle. It shouldn't be overly thick or "plop" onto the griddle. You may need to add a little more milk to achieve this texture (it doesn't need to be warm milk). Start by adding a tablespoon at a time, stirring till the batter reaches the proper consistency. Don't overmix the batter-- a few small lumps are good.
Heat your skillet over medium till a drop of water sizzles on the surface. Carefully grease the skillet with nonstick cooking spray, vegetable oil or clarified butter. Add the batter by scant 1/4 cupfuls onto the hot skillet, smoothing the pancakes into circles.
Cook pancakes till bubbles begin to appear on the surface and the undersides are golden brown (1-2 minutes). Flip the pancakes and continue cooking for 1-2 minutes longer till the pancakes are cooked through. Regrease the skillet between batches, if needed.
Serve pancakes hot with butter and warm maple syrup. If making a large batch, keep the cooked pancakes on a baking sheet in a preheated 200 degree oven till ready to serve.
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