Lemon Greek Yogurt Pancakes Recipe

Introduction

These Lemon Greek Yogurt Pancakes are a bright and tangy twist on classic pancakes. They’re fluffy, packed with protein, and perfectly balanced with fresh lemon zest and juice. A simple, delicious breakfast that feels both refreshing and wholesome.

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
• ¼ cup lemon juice
• ¾ cup milk (whole milk is best)
• 1 cup plain Greek yogurt (2% or full fat)
• 2 eggs
• 2 tablespoons honey (or pure maple syrup)
• 1 teaspoon vanilla extract
• Fresh strawberries, for serving
• Pure maple syrup, for serving

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
2. Step 2: In a liquid measuring cup, stir together the lemon juice and milk. Set aside while you prepare the wet ingredients.
3. Step 3: In a large bowl, combine the Greek yogurt, eggs, honey, and vanilla extract. Whisk until well combined. Then whisk in the milk-lemon juice mixture until smooth.
4. Step 4: Pour the dry ingredients into the wet ingredients and gently stir with a spoon until just combined. The batter will be thick—avoid overmixing. Let the batter rest for 5 minutes.
5. Step 5: Heat a nonstick pan or griddle over medium heat and lightly spray with cooking spray.
6. Step 6: Scoop ¼ cup portions of batter onto the hot pan. Cook until bubbles form on the surface, about 2–3 minutes. Flip and cook for another 2–3 minutes until golden and cooked through.
7. Step 7: Serve warm topped with fresh strawberries and a drizzle of pure maple syrup.

Tips & Variations

• For extra lemon flavor, add a teaspoon of lemon extract to the wet ingredients.
• Swap white whole wheat flour for all-purpose flour if preferred.
• If the batter is too thick, add a splash more milk to reach the desired consistency.
• Try topping with blueberries or raspberries for a different fruit twist.
• Use full-fat Greek yogurt for richer pancakes or 2% for slightly lighter texture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. You can also freeze pancakes in a single layer, then transfer to a freezer bag for up to 1 month. Reheat from frozen using a toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt provides thickness and protein that help create fluffy pancakes. Regular yogurt can be used but may make the batter thinner; you might need to adjust the flour slightly to achieve the right consistency.

What if I don’t have lemons on hand?

You can substitute lemon juice with an equal amount of orange juice for a milder citrus flavor, or use 1 teaspoon of lemon extract along with some zest to maintain the bright taste.

Lemon Greek Yogurt Pancakes Recipe

Print Recipe

★★★★★

4.6 from 144 reviews

These Lemon Greek Yogurt Pancakes are a delightful twist on traditional pancakes, combining the tangy brightness of lemon with the creamy richness of Greek yogurt. Made with white whole wheat flour and lightly sweetened with honey, they offer a deliciously fluffy texture and a fresh citrus flavor that’s perfect for a refreshing breakfast or brunch.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: Approximately 10–12 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 milk (whole milk preferred)
• 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. Set aside to prepare the wet ingredients.
2. Combine Lemon Juice and Milk: In a liquid measuring cup, stir together the lemon juice and milk. Set this mixture aside to allow the flavors to meld.
3. Mix Wet Ingredients: In a large bowl, combine the plain Greek yogurt, eggs, honey, and vanilla extract. Whisk until the mixture is smooth and thoroughly blended. Then, whisk in the milk-lemon juice mixture until completely smooth.
4. Combine Wet and Dry Ingredients: Pour the dry ingredients into the wet mixture. Using a spoon, gently stir until just combined. The batter will be very thick, so avoid overmixing to keep the pancakes tender. Let the batter rest for 5 minutes to hydrate the flour.
5. Preheat Pan or Griddle: Heat a nonstick pan or griddle over medium heat and lightly spray it with cooking spray to prevent sticking.
6. Cook Pancakes: Scoop about ¼ cup portions of batter onto the hot griddle. Cook the pancakes on the first side for 2-3 minutes, until bubbles start to form on the surface. Carefully flip and cook on the second side for an additional 2-3 minutes, until golden brown and cooked through.
7. Serve: Serve the pancakes warm topped with fresh strawberries and a drizzle of pure maple syrup for a delicious and refreshing breakfast treat.

Notes

• Use white whole wheat flour for a lighter texture than regular whole wheat flour but more nutrition than all-purpose flour.
• Be careful not to overmix the batter, as this can lead to tough pancakes.
• If you prefer a thinner batter, you can add a little more milk, a tablespoon at a time.
• For dairy-free options, substitute milk and Greek yogurt with plant-based alternatives, but results may vary.
• These pancakes freeze well; reheat in a toaster or microwave for a quick breakfast.

Keywords: lemon pancakes, Greek yogurt pancakes, healthy pancakes, breakfast recipe, whole wheat pancakes, citrus pancakes