Summertime Pancake Skewers with Citrus Yogurt Dip

By WEEK Producer


Ashley Simper, MS, RD, LDN Community/Outpatient Dietitian


Lemon Poppy Seed Pancakes

Fat-free vanilla Greek yogurt - 1/4 cup

Skim milk - 1/3 cup 

Egg whites - 3 

Sugar free maple syrup - 1 1/2 Tablespoons 

White whole wheat flour - 1/2 cup 

All-purpose flour - 1/2 cup 

Baking soda - 1 teaspoon 

Salt - 1/4 teaspoon 

Poppy seeds - 1 1/2 Tablespoons 

Lemon zest - 1 teaspoon 


Citrus Yogurt Dip

Vanilla Greek yogurt - 3/4 cup fat-free 

Lemon zest - 1/4 teaspoon 

Chopped fresh mint - 1/2 teaspoon 



10 Wooden Skewers

40 Melon Balls (honeydew, cantaloupe and watermelon)


1. In a small bowl, whisk together Greek yogurt, milk, egg whites, and syrup.
2. In a large bowl, mix together flours, baking soda, and salt. Make a well in the center and add wet ingredients. Gently fold until batter is wet. Add in poppy seeds and lemon zest and fold until combined, careful not to over mix batter.
3. Scoop out 1 Tablespoon portions of the batter and place on a large skillet on medium-high heat or on a griddle (at 325º).  Flip after 2-3 minutes or until pancakes are golden brown.
4. To make the dip, mix together Greek yogurt, lemon zest, and mint in a small bowl.
5. On each skewer, place 2 pancakes and 4 melon balls in which ever order you choose.  Serve with a Tablespoon of the yogurt dip.

Serves 10

Nutrition Information

Per 1 skewer

Calories: 99  

Total Fat: 1 g

Saturated Fat:  0 g

Sodium:  225 mg

Total Carbohydrate:  18 g

Dietary Fiber:  1 g

Sugar: 8 g

Protein:  5 g