Lemon Greek yogurt pancakes

Fluffy, zesty, and packed with creamy flavor, Greek yogurt pancakes are the perfect breakfast treat! Learn how to make these easy lemon Greek yogurt pancakes with simple ingredients and expert tips.

Start your day with a stack of Greek yogurt pancakes—light, tender, and bursting with flavor. This recipe combines the tang of yogurt with the refreshing zest of lemon, creating a delightful twist on classic pancakes. Whether you’re a fan of yogurt pancakes or you’re looking to try lemon pancakes for the first time, this is the ultimate comforting breakfast that will have everyone asking for seconds.

The combination of Greek yogurt and lemon zest gives these Greek yogurt pancakes a vibrant flavor and incredible texture. They’re fluffy yet slightly creamy, with just the right tanginess to make each bite irresistibly good. Plus, they’re versatile and easy to customize, making them a go-to for leisurely weekend mornings or a special brunch spread.

How to make Greek yogurt pancakes

Ingredients you’ll need

• All-Purpose Flour – The foundation for the pancakes, providing structure.
• Baking Powder – The key to ensuring a fluffy texture by creating airiness as the batter cooks.
• Sugar – Adds a touch of sweetness to balance the tangy notes.
• Salt – Enhances overall flavor and balances the sweetness.
• Greek Yogurt – Creamy and tangy, it adds richness, moisture, and a slight tang to the pancakes.
• Milk – Helps achieve the desired batter consistency.
• Egg – Acts as a binder and adds fluffiness.
• Vanilla Extract – Adds depth and enhances the overall flavor.
• Melted Butter or Oil – Keeps the pancakes moist while contributing richness.
• Zest of 1 Lemon – Provides a bright, vibrant citrus flavor.
• Lemon Juice – Balances sweetness and enhances the tangy notes.

Equipment

• Mixing Bowls – For combining both the dry and wet ingredients separately.
• Whisk – Perfect for thoroughly mixing ingredients and creating a lump-free batter.
• Non-Stick Skillet – Ensures evenly cooked pancakes without sticking.
• Spatula – For easily flipping pancakes without breaking them.

Step by step instructions

Step 1: Prepare the Batter

1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
2. In a separate bowl, combine the Greek yogurt, milk, egg, vanilla extract, melted butter, lemon zest, and lemon juice.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick but pourable. If it’s too thick, add a little more milk to achieve the right consistency.

Step 2: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
2. Pour about 1/4 cup of batter onto the skillet for each pancake.
3. Cook for 2-3 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown on both sides.

Step 3: Serve

1. Stack the pancakes and serve immediately with your favorite toppings, such as fresh berries, maple syrup, or an extra drizzle of lemon juice and yogurt.

Tips

• Be gentle when mixing the batter; overmixing can make the pancakes dense.
• Keep the heat medium to low to ensure the pancakes cook evenly without burning.
• Let the batter rest for a few minutes to allow the baking powder to activate, which helps make the pancakes fluffier.

Recipe Variations

• Blueberry Greek Yogurt Pancakes – Add 1/2 cup of fresh blueberries to the batter before cooking.
• Banana Greek Yogurt Pancakes – Mash 1 ripe banana and add it to the wet ingredients before combining with the dry ingredients.
• Chocolate Chip Greek Yogurt Pancakes – Sprinkle chocolate chips onto each pancake as soon as you pour the batter on the skillet.

What to Serve With

These lemon Greek yogurt pancakes are delicious on their own but can also be paired with a variety of toppings or sides. Here are a few ideas:

• Fresh berries, such as strawberries, raspberries, blueberries, or blackberries, to complement the tangy lemon flavor.
• A dollop of whipped cream, cream cheese or Greek yogurt for added creaminess and richness.
• Maple syrup or honey, which adds a touch of natural sweetness.
• A side of crispy bacon or scrambled eggs for a savory contrast to the light, fluffy pancakes.

Frequently Asked Questions

• Can I use regular yogurt instead of Greek yogurt?

Yes! While Greek yogurt provides a thicker texture and tangier flavor, regular yogurt works as a substitute. However, you may need to reduce the amount of milk to achieve the right batter consistency.

• Can I make these pancakes gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure the other ingredients, like the baking powder, are also confirmed gluten-free. You might need to add more yogurt or milk to the batter though.

• Can I freeze these pancakes?

Yes, these pancakes freeze well. Allow them to cool completely before placing them in an airtight container or freezer bag. Reheat in the microwave or toaster for a quick breakfast option.

• What can I use instead of lemon?

If you’re not a fan of lemon, you can replace the zest and juice with orange for a sweeter citrus twist or simply omit it for plain Greek yogurt pancakes.

Storing and Reheating

To store leftovers, place the pancakes in an airtight container and refrigerate for up to 3 days. For reheating, microwave them in 15-second increments until warm or lightly toast them in a non-stick skillet.

If you’ve made a larger batch, these pancakes can also be frozen for up to 2 months. Simply thaw overnight in the fridge before reheating.

More Breakfast Recipes You’ll Enjoy

• Gluten free coconut flour pancakes
• Peanut butter Nutella sandwich
• Air fryer breakfast potatoes
• Sausage veggie bread casserole
• Turkish eggs

Serving Size

This recipe yields approximately 8-10 small pancakes, ideal for 3-4 servings. If you’re cooking for a larger group, the recipe can easily be doubled or tripled. Adjust cooking time as needed when making a larger batch to ensure each pancake maintains its fluffy consistency.

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Lemon Greek yogurt pancakes

Fluffy and zesty Greek yogurt pancakes made with lemon! Make this easy recipe with simple ingredients for the perfect breakfast treat.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Breakfast

Cuisine: American

Keyword: greek yogurt pancakes, lemon pancakes, yogurt pancakes

Servings: 4 people

Calories: 205kcal

Author: Petro Neagu

Cook ModePrevent your screen from going into sleep mode

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/2 cup Greek yogurt
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon melted butter or oil
• Zest of 1 lemon
• 1 tablespoon lemon juice

Equipment

• mixing bowls
• whisk
• non stick skillet
• spatula

Instructions

• In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  
• In a separate bowl, combine the Greek yogurt, milk, egg, vanilla extract, melted butter, lemon zest, and lemon juice.
  
• Add the wet ingredients to the dry ingredients and stir until just combined.
  
• The batter should be thick but pourable. If it's too thick, add a little more milk to achieve the right consistency.
  
• Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface.
  
• Flip and cook for another 1-2 minutes until golden brown on both sides.
  
• Stack the pancakes and serve immediately with your favorite toppings, such as fresh berries, maple syrup, or an extra drizzle of lemon juice and yogurt.
  

Nutrition

Serving: 1person | Calories: 205kcal | Carbohydrates: 30g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 523mg | Potassium: 136mg | Fiber: 1g | Sugar: 6g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 254mg | Iron: 2mg

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