Description
These Lemon Greek Yogurt Pancakes are fluffy, moist, and bursting with a bright lemon flavor. Made with Greek yogurt for extra protein and a tender texture, they’re perfect for a refreshing breakfast or brunch. Topped with fresh strawberries and pure maple syrup, they offer a delightful balance of tartness and sweetness in every bite.
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 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
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 until well combined. Set this mixture aside.
- Combine Lemon Juice and Milk: In a liquid measuring cup, mix the lemon juice and milk. Set aside to allow the lemon juice to slightly curdle the milk, which adds tenderness to the pancakes.
- Prepare Wet Mix: In a large bowl, whisk together the plain Greek yogurt, eggs, honey, and vanilla extract until the mixture is smooth and uniform. Then slowly whisk in the milk-lemon juice mixture until fully incorporated.
- Combine Wet and Dry Ingredients: Pour the dry ingredients into the wet mixture and gently stir using a spoon until just barely combined. The batter will be thick and slightly lumpy. Avoid overmixing to keep the pancakes tender. Let the batter rest for 5 minutes.
- Heat Pan or Griddle: Preheat a nonstick pan or griddle over medium heat and lightly spray with cooking oil to prevent sticking.
- Cook Pancakes: Scoop ¼ cup portions of batter onto the hot skillet. Cook the pancakes for 2 to 3 minutes on the first side until bubbles form on the surface and the edges look set. Flip carefully and cook for another 2 to 3 minutes until golden and cooked through.
- Serve: Serve the pancakes warm topped with fresh strawberries and a drizzle of pure maple syrup for a delicious breakfast treat.
Notes
- Do not overmix the batter to ensure fluffy pancakes.
- Using whole milk provides a richer flavor and better texture, but you can substitute with any milk you prefer.
- Letting the batter rest helps the flour hydrate and the baking powder activate, resulting in fluffier pancakes.
- If you don’t have cooking spray, lightly brush the pan with oil or melted butter.
- Adjust the heat as needed to prevent burning and to cook pancakes evenly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
