Description
Indulge in the delightful taste of Lemon Greek Yogurt Pancakes, a perfect breakfast or brunch treat that combines the zesty freshness of lemons with the creaminess of Greek yogurt. These pancakes are light, fluffy, and packed with protein, making them not only delicious but also a healthy option to kickstart your day. Whether you’re having a family gathering or enjoying a quiet morning, these pancakes can be topped with fresh fruits like strawberries or blueberries and drizzled with pure maple syrup for an unforgettable experience. Easy to whip up in no time, they are sure to impress everyone at your table!
Ingredients
Scale
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 2 medium lemons
- ¼ cup lemon juice
- ¾ cup milk (whole milk recommended)
- 1 cup plain Greek yogurt (2% or full fat)
- 2 eggs
- 2 tablespoons honey (or pure maple syrup)
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together white whole wheat flour, baking powder, baking soda, salt, and lemon zest. Set aside.
- In a liquid measuring cup, combine lemon juice and milk; set aside.
- In a large bowl, mix Greek yogurt, eggs, honey (or maple syrup), and vanilla extract until smooth. Add the milk-lemon mixture and blend well.
- Gently fold the dry mixture into the wet ingredients until just combined; let the batter rest for about 5 minutes.
- Heat a nonstick pan over medium heat and spray with cooking spray. Pour ¼ cup portions of batter onto the hot surface and cook for 2-3 minutes until bubbles form; flip and cook for an additional 2-3 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast & Brunch
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (60g)
- Calories: 150
- Sugar: 6g
- Sodium: 270mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg