Description

These Best Greek Yogurt Pancakes are fluffy, tangy, and packed with protein thanks to the creamy Greek yogurt. Perfect for a wholesome breakfast, these pancakes are lightly flavored with lemon zest and cinnamon, creating a delightful twist on traditional pancakes. They cook up golden and tender on a griddle or skillet and can be easily customized with any flavor of Greek yogurt.

Ingredients

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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 thinning)

For Cooking

2 tablespoons butter (for greasing the skillet or griddle)

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Instructions

Preheat the cooking surface: Preheat an electric griddle to 350°F or place a non-stick skillet over medium-high heat to get it ready for cooking the pancakes.
Mix wet ingredients: In a large bowl, whisk together the Greek yogurt, lightly beaten eggs, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and creamy.
Combine dry ingredients: In another bowl, whisk together the sugar, all-purpose flour, baking powder, baking soda, salt, and cinnamon thoroughly.
Combine wet and dry mixtures: Add the dry ingredients to the wet ingredients and whisk until the batter is smooth and uniform. If the batter feels too thick, gradually add milk one tablespoon at a time until the batter reaches the desired consistency.
Prepare the cooking surface: Melt the butter on the preheated griddle or skillet and spread it around to coat the entire surface evenly to prevent sticking.
Cook the pancakes: Pour ¼ cup portions of batter onto the griddle or skillet, spacing each about 2 inches apart. Cook until bubbles begin to appear on the surface and edges look set, approximately 2-4 minutes, then carefully flip each pancake and cook the other side for an additional 2-3 minutes or until golden brown and cooked through.

Notes

You can use gluten-free flour for a gluten-free version.
If using flavored Greek yogurt, reduce or omit the sugar based on sweetness preferences.
Adjust the milk amount precisely to get the batter consistency you prefer; thicker batter makes fluffier pancakes.
Use fresh lemon zest and juice for best flavor impact.
Serve warm with maple syrup, fresh fruit, or yogurt toppings.

Nutrition

Serving Size: 2 pancakes
Calories: 180
Sugar: 6g
Sodium: 220mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 9g
Cholesterol: 75mg