Lemon Greek Yogurt Pancakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Preheat Pan or Griddle: Heat a nonstick pan or griddle over medium heat and lightly spray it with cooking spray to prevent sticking.
- 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.
- 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
Find it online: https://nayabaker.com/lemon-greek-yogurt-pancakes-recipe/
