Summer Pancake Skewers

Good Day Central Illinois

Summertime Pancake Skewers with Citrus Yogurt Dip

A fun and healthy twist on a classic pancake breakfast!


Lemon Poppy Seed Pancakes

¾ cup fat-free vanilla Greek yogurt

1/3 cup skim milk

3 egg whites

1 ½ Tablespoons sugar free maple syrup

½ cup white whole wheat flour

½ cup all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 ½ Tablespoons poppy seeds

1 teaspoon lemon zest

Citrus Yogurt Dip

¾ cup fat-free vanilla Greek yogurt

¼ teaspoon lemon zest

½ teaspoon chopped fresh mint


10 Wooden Skewers

40 Melon Chunks or 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

Sugars: 8 g

Protein: 5 g

WYZZ Good Day Central Illinois

Ashley Simper, MS, RD, LDN

Community/Outpatient Dietitian

OSF Saint Francis Medical Center

Illinois Academy of Nutrition and Dietetics Media Spokesperson

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