Lemon Greek Yogurt Pancakes
from kristineskitchenblog.comYou will love these light and fluffy Lemon Greek Yogurt Pancakes! These easy pancakes are extra thick and soft, packed with protein, and secretly healthy!
Servings: 8 servings
Calories: 164kcal
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
For serving:
- fresh strawberries
- pure maple syrup
Instructions
- 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.
Nutrition
Serving: 2pancakes | Calories: 164kcal | Carbohydrates: 28g | Protein: 8g | Fat: 2g | Cholesterol: 44mg | Sodium: 249mg | Potassium: 222mg | Fiber: 3g | Sugar: 6g | Vitamin A: 95IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 1mg
