Description
These Best Greek Yogurt Pancakes are fluffy, tender, and packed with protein, featuring a perfect balance of lemon zest and cinnamon for a bright, flavorful breakfast treat. They are easy to make with simple ingredients and cook quickly on a griddle or skillet.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cup all-purpose flour or gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 4 tablespoons granulated sugar
Wet Ingredients
- 1 cup Greek yogurt (any flavor or original)
- 2 eggs, lightly beaten
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons milk (only if needed)
For Cooking
- 2 tablespoons butter for greasing the skillet or griddle
Instructions
- Preheat the cooking surface: Preheat an electric griddle to 350 degrees F or place a non-stick skillet over medium-high heat to ensure an even cooking temperature for perfectly cooked pancakes.
- Mix wet ingredients: In a large bowl, whisk together the Greek yogurt, eggs, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and granulated sugar to evenly distribute the leavening agents and spices.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture and whisk until the batter is completely smooth. If the batter seems too thick, add milk one tablespoon at a time until you reach a pourable consistency.
- Prepare the griddle/skillet: Melt the butter on the hot griddle or skillet, moving it around to evenly coat the entire cooking surface, which prevents sticking and helps achieve a golden crust.
- Cook the pancakes: Pour 1/4 cup portions of batter onto the griddle or skillet, spacing them about 2 inches apart. Cook until bubbles form on the surface and the edges look set, about 2 to 4 minutes. Flip the pancakes carefully and cook on the other side for another 2 to 3 minutes or until golden brown and cooked through.
Notes
- Use gluten-free flour if you want a gluten-free option.
- If the batter is too thick, add milk gradually to adjust consistency.
- Keep cooked pancakes warm in a low oven while you finish the batch.
- Try adding fresh berries or nuts to the batter for extra flavor and texture.
- Use butter or oil for greasing – butter adds richer flavor.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 75mg
