Lemon Greek Yogurt Pancakes
You will love these light and fluffy Lemon Greek Yogurt Pancakes! These easy pancakes are extra thick and soft, packed with protein, and secretly healthy!
The best pancakes are thick, fluffy and tender, and these healthy Greek yogurt pancakes are all of the above. I’m always amazed at how delicious healthy pancakes can be. You would never guess that these Greek yogurt pancakes, my best easy healthy pancake recipe, or these buttermilk pancakes are made with wholesome ingredients.
These Lemon Greek Yogurt Pancakes are perfect for Easter brunch, Mother’s Day breakfast, or any weekend breakfast. They are simple to make with ingredients that you probably have in your kitchen. If you’re able to resist eating them all, extra pancakes freeze well for quick weekday breakfasts.
I’ve made a couple of batches of these pancakes in recent weeks, and we just can’t get enough of them. Between the bright lemon flavor and the thick and fluffy texture, these pancakes are sure to become a fast favorite of yours too!
Why you’ll love these Greek Yogurt Pancakes:
- They’re 100% whole grain and each pancake has 4 grams of protein, making these a healthy and filling breakfast.
- Thanks to the lemon and Greek yogurt, these pancakes are packed with flavor.
- These are some of the thickest, fluffiest pancakes ever (again thanks to the Greek yogurt).
Since we’re using a full cup of Greek yogurt in the batter for these pancakes, we don’t need any butter or oil in this recipe. The combination of Greek yogurt, milk, and lemon juice adds plenty of moisture and makes these Lemon Greek Yogurt Pancakes extra soft and tender!
How to Make Greek Yogurt Pancakes
To make these Lemon Greek Yogurt Pancakes, you will start by whisking together the dry ingredients: white whole wheat flour, baking powder, baking soda and salt. You will also whisk some fresh lemon zest into the dry ingredients.
Next, stir together some milk and lemon juice in a liquid measuring cup. The lemon juice adds lemon flavor and will also help the milk to become curdled and tangy, similar to homemade buttermilk. Set this mixture aside while you prepare the rest of the wet ingredients.
I love the flavor of Meyer lemons in these pancakes, but if you don’t have access to Meyer lemons you can use regular lemons.
In a large bowl, combine plain Greek yogurt, eggs, honey and vanilla. You can substitute pure maple syrup for the honey if you prefer. Whisk in the milk and lemon juice mixture until everything is well combined and smooth.
Next, add the dry ingredients to the wet and stir together until just combined.
Cook your pancakes on an electric griddle or in a skillet, 2-3 minutes per side until they are lightly golden and cooked through.
Tips for Making these Healthy Greek Yogurt Pancakes
- If you don’t have white whole wheat flour you can substitute regular whole wheat flour or all purpose flour.
- Be careful to not over-mix the pancake batter. Mix just until the flour is incorporated for the best light and fluffy pancakes.
- These pancakes are delicious served with maple syrup and fresh berries. Try adding a dollop of lightly sweetened Greek yogurt on top!
- To freeze pancakes, let them cool completely and then freeze in a zip-top bag or other airtight container for up to 3 months. Thaw and gently warm in a microwave, oven or toaster.
Lemon Greek Yogurt Pancakes
- 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
- pure maple syrup
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. Set aside.
- In a liquid measuring cup, stir together the lemon juice and milk. Set aside while you prepare the rest of the wet ingredients.
- In a large bowl, combine Greek yogurt, eggs, honey, and vanilla. Whisk until well combined. Whisk in the milk-lemon juice mixture until smooth.
- Pour the dry ingredients into the wet and, using a spoon, stir until barely combined. The batter will be very thick. Be very careful not to overmix. Let stand for 5 minutes.
- Heat nonstick pan or griddle over medium heat; spray with cooking spray.
- Scoop ¼ cup portions of batter onto the hot griddle. Cook on the first side for 2-3 minutes, until bubbles begin to form. Flip and cook on the second side, 2-3 minutes more. Serve with fresh berries and maple syrup.
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