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Lemon Greek Yogurt Pancakes Recipe

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3.9 from 8 reviews

  • Author: Molly
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Diet: Low Fat

Description

These Lemon Greek Yogurt Pancakes are light, fluffy, and extra thick with a subtle citrus flavor. Packed with protein and made with whole wheat flour, they’re a secretly healthy breakfast option that’s easy to whip up and delicious to eat. Perfectly complemented by fresh strawberries and pure maple syrup, these pancakes offer a bright and satisfying start to your day.

Ingredients

Dry Ingredients

  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Zest of 2 medium or 3 small lemons

Wet Ingredients

  • ¼ cup lemon juice
  • ¾ cup whole milk
  • 1 cup plain Greek yogurt (2% or full fat)
  • 2 eggs
  • 2 tablespoons honey or pure maple syrup
  • 1 teaspoon vanilla extract

For Serving

  • Fresh strawberries
  • Pure maple syrup

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, and lemon zest until evenly combined. Set this dry mixture aside.
  2. Prepare Lemon-Milk Mixture: In a liquid measuring cup, stir together the lemon juice and whole milk. Let this stand while you prepare the other wet ingredients — this helps to slightly curdle the milk, boosting texture and flavor.
  3. Combine Wet Ingredients: In a large bowl, whisk together the plain Greek yogurt, eggs, honey (or maple syrup), and vanilla extract until smooth and well integrated. Next, whisk in the lemon-milk mixture until the batter is uniform and creamy.
  4. Add Dry to Wet: Pour the dry flour mixture into the wet ingredients. Using a spoon, gently stir until just barely combined. The batter will be very thick and somewhat lumpy. Take care not to overmix to ensure tender pancakes. Allow the batter to rest for 5 minutes to hydrate the flour.
  5. Heat and Prepare Griddle: Warm a nonstick pan or griddle over medium heat and lightly spray it with cooking spray to prevent sticking.
  6. Cook Pancakes: Scoop ¼ cup portions of the batter onto the heated griddle. Cook undisturbed for 2-3 minutes, or until bubbles form on the surface and the edges begin to set. Flip each pancake carefully and cook the other side for another 2-3 minutes until golden and cooked through.
  7. Serve: Serve pancakes warm topped with fresh strawberries and a drizzle of pure maple syrup for a delicious and refreshing breakfast treat.

Notes

  • Do not overmix the batter; it’s okay if it’s slightly lumpy for fluffier pancakes.
  • Using whole milk enhances flavor and texture, but you can substitute with a milk alternative if needed.
  • Resting the batter allows the flour to fully hydrate, improving the pancake texture.
  • For thicker pancakes, use a ¼ cup measure to portion the batter.
  • These pancakes can be kept warm in a low oven while cooking the remaining batter.
  • Make sure to zest the lemons before juicing for maximum flavor.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Greek-American

Find it online: https://recipeglimpse.com/lemon-greek-yogurt-pancakes-recipe/