Lemon Greek Yogurt Pancakes
Lemon Greek yogurt pancakes are a delightful breakfast treat that combines zesty lemon flavor with the creamy richness of Greek yogurt. These light and fluffy pancakes are perfect for any occasion, whether it’s a leisurely weekend brunch or a quick weekday breakfast. With simple ingredients and effortless preparation, you can whip up a batch that will impress your family and friends while bringing a burst of freshness to your morning routine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4 (8 pancakes) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp sugar (or honey)
- 1 cup Greek yogurt (plain or vanilla)
- 1/2 cup whole milk (or almond milk)
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 2 large eggs
Instructions
- In a bowl, whisk together flour, baking powder, salt, and sugar until combined.
- In another bowl, mix Greek yogurt, milk, lemon zest, lemon juice, and eggs until smooth.
- Pour the wet mixture into the dry ingredients and fold gently until just combined; avoid overmixing.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour about half a cup of batter for each pancake. Cook until bubbles form on top (about 2-3 minutes), then flip and cook an additional minute or until golden brown.
- Serve warm with syrup or fresh berries.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
Keywords: - For gluten-free pancakes, substitute all-purpose flour with a gluten-free flour blend. - Add-ins like blueberries or chocolate chips can enhance flavor. - Leftover pancakes can be stored in an airtight container in the fridge for up to three days.