Description
These Best Greek Yogurt Pancakes are fluffy, tangy, and perfectly golden, combining the richness of Greek yogurt with a touch of lemon zest and cinnamon for a delightful breakfast treat. Easy to make and adaptable with gluten-free flour, they provide a nutritious and flavorful start to your day.
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 prepare for cooking the pancakes evenly.
- Mix wet ingredients: In a large bowl, whisk together Greek yogurt, eggs, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together sugar, flour, baking powder, baking soda, salt, and cinnamon to ensure even distribution of leavening agents and spices.
- Incorporate dry and wet ingredients: Add the dry ingredients to the wet ingredients and whisk until completely smooth, creating a uniform batter. If the batter is too thick, gradually add milk one tablespoon at a time to reach the desired consistency.
- Prepare the cooking surface: Melt the butter on the hot griddle or skillet, spreading it evenly to coat the entire cooking surface and prevent sticking.
- Cook the pancakes: Pour ¼ cup portions of batter onto the griddle or skillet, spaced about 2 inches apart. Cook until bubbles form on the batter surface and edges are set, approximately 2-4 minutes. Flip and cook the other side until golden brown, about 2-3 minutes more.
Notes
- For a dairy-free version, substitute the Greek yogurt and butter with suitable plant-based alternatives.
- If using gluten-free flour, ensure it’s a blend designed for baking to maintain texture.
- Adjust milk quantity to achieve preferred batter thickness; thicker batter yields fluffier pancakes.
- Watch the heat carefully to prevent burning; medium heat is ideal for even cooking.
- Serve with fresh fruits, maple syrup, or honey for added flavor.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 6g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1.5g
- Protein: 8g
- Cholesterol: 75mg
