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!
Servings: 8 servings
- 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.
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
Nutrition information is only an estimate.
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