Greek Yogurt Pancakes with Lemon Recipe

If you’re a fan of pancakes that feel a little lighter, tangier, and downright irresistible, you’re going to fall in love with this Greek Yogurt Pancakes with Lemon Recipe. It’s my go-to when I want breakfast that’s comforting but still bright and fresh. The lemon zest and juice inspired me to whip these up on a sunny weekend morning, and honestly, my family went crazy for how fluffy and flavorful they turned out. Stick around—I’ll share everything you need to nail these pancakes every single time.

this Recipe

Ingredients You’ll Need

The beauty of this Greek Yogurt Pancakes with Lemon Recipe is in its simple, wholesome ingredients that play perfectly together. A quick tip—use fresh lemons if you can because the zest and juice truly make a difference!

• All-purpose flour (or gluten-free flour): Make sure it’s fresh for light, tender pancakes; gluten-free works great if you prefer.
• Baking powder and baking soda: These leavening agents help the pancakes puff up beautifully.
• Salt: Just a pinch to balance the sweetness and enhance flavor.
• Cinnamon: Adds a subtle warm spice that complements lemon perfectly.
• Lemon zest and lemon juice: Fresh is best to capture that bright, citrus zing.
• Granulated sugar: Sweetens just right without overpowering the yogurt’s tang.
• Greek yogurt: The star of the show—choose plain or your favorite flavor for a slight twist.
• Vanilla extract: Adds depth and richness.
• Eggs: Lightly beaten, they hold everything together.
• Milk (optional): Just enough to loosen the batter if it feels too thick.
• Butter: For greasing your skillet or griddle to achieve a perfectly golden crust.

Variations

I love tweaking this Greek Yogurt Pancakes with Lemon Recipe depending on the season or what I have on hand. It’s so easy to customize—and you’ll find your own fave version in no time!

• Berry Boost: I sometimes add fresh blueberries or raspberries into the batter for a juicy surprise in every bite—my kids always ask for seconds!
• Gluten-Free: Switching to gluten-free flour made these my go-to when friends with sensitivities visit, and nobody misses a thing.
• Less Sugar: If you prefer a less sweet pancake, simply reduce the sugar by half; the lemon still keeps them bright and flavorful.
• Lemon Poppy Seed: Adding a tablespoon of poppy seeds turns these pancakes into a brunch showstopper—trust me, the texture is addictive!

How to Make Greek Yogurt Pancakes with Lemon Recipe

Step 1: Whisk Together the Wet Ingredients

In a large bowl, I start by mixing the Greek yogurt, eggs, lemon juice, lemon zest, and vanilla extract until everything is silky smooth. This helps the lemon flavor infuse right into the batter. I use a whisk because it blends the eggs nicely without overworking the batter.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the sugar, flour, baking powder, baking soda, salt, and cinnamon. This ensures even distribution of the rising agents and spice throughout the pancakes.

Step 3: Mix Dry and Wet Ingredients

Pour the dry ingredients into the wet and whisk until fully smooth. If the batter feels too thick (it should be pourable but not runny), add milk a tablespoon at a time until you get the right consistency. I’ve learned through trial that adding too much milk makes the pancakes a bit flat, so don’t overdo it.

Step 4: Heat and Butter Your Pan

Heat your griddle or skillet over medium-high heat and melt the butter, moving it around to coat the surface evenly. This step is key for those golden edges and prevents sticking.

Step 5: Cook Your Pancakes

Pour ¼ cup portions of batter about 2 inches apart on the hot pan. You’ll notice bubbles forming on the surface and the edges setting—this usually takes about 2 to 4 minutes. Flip gently and cook the other side for 2-3 minutes until golden brown. Resist the urge to flip too soon! Patience gives you fluffy, perfectly cooked pancakes.

How to Serve Greek Yogurt Pancakes with Lemon Recipe

Garnishes

I love topping mine with a dusting of powdered sugar, a dollop of extra Greek yogurt, and fresh berries like blueberries or sliced strawberries. The creamy yogurt on top contrasts so nicely with the tangy lemon in the pancakes, and the berries add a pop of color and sweetness.

Side Dishes

For a balanced breakfast, I like serving these pancakes with crispy bacon or sausage on the side, plus a handful of mixed greens or a simple fruit salad. A cup of freshly brewed coffee or tea pairs perfectly to start the day right.

Creative Ways to Present

For special brunches, I stack the pancakes high and drizzle a lemon glaze or honey on top, then sprinkle with edible flowers and a few mint leaves. It’s an easy way to wow guests and bring that fresh lemon vibe front and center on your table.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pancakes in an airtight container in the fridge. They stay good for up to 3 days, which is great because I often make a double batch to save time during busy mornings.

Freezing

One of the best things about this Greek Yogurt Pancakes with Lemon Recipe is that they freeze really well. After they’ve cooled, I stack them with parchment paper in between and freeze in a zip-top bag. When I’m ready, they thaw quickly and taste just as fresh as day one.

Reheating

To reheat, I pop the pancakes in the toaster or microwave for 20-30 seconds. The toaster brings back that nice crispy edge, which I absolutely love, while the microwave warms them through super fast if you’ve got less time.

FAQs

Final Thoughts

I absolutely love how this Greek Yogurt Pancakes with Lemon Recipe turns out every time—a tender crumb with that perfect hint of lemon that feels like sunshine on your plate. When I first made these, I struggled to balance flavors, but once I nailed the lemon zest and yogurt ratio, it became a new family favorite. I genuinely hope you give these a try and discover just how easy and delightful breakfast can be. Grab your lemons and yogurt, and let’s get cooking—you’ll love the way these pancakes make your mornings brighter.

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