Best Greek Yogurt Pancakes
User Reviews
5
Best Greek Yogurt Pancakes
Description
Best Greek Yogurt Pancakes bring together basic pantry staples including flour, baking powder, baking soda, sugar, and cinnamon with Greek yogurt and citrus elements to make a moist and tender pancake. The yogurt adds a creamy texture and mild tang, while the lemon zest and juice balance the sweetness with freshness. The batter is mixed until smooth and adjusted with milk for the right pourable thickness. Cooking them on a preheated griddle ensures even heat, and flipping when bubbles appear creates golden brown pancakes with a soft interior.
The pancakes can be served with butter, syrup, or fruit toppings to complement their gentle lemon and cinnamon notes. These pancakes provide a change from plain styles by incorporating yogurt and citrus without complexity. They are suitable for a weekend breakfast or brunch that highlights familiar flavors with a slight twist.
Since the batter can be thick, adding milk slowly allows control over consistency for even cooking. Use fresh lemon zest for best flavor, and cook pancakes spaced apart to avoid sticking. Serving them promptly preserves their texture.
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
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 4 tablespoons granulated sugar
- 1 cup Greek yogurt any flavor or original
- 1 teaspoon vanilla extract
- 2 egg lightly beaten
- 2 tablespoons milk only if needed
- 2 tablespoons butter for greasing the skillet or griddle
Instructions
- Preheat an electric griddle to 350 degrees F. Or place a non-stick skillet over medium-high heat.
- In a large bowl whisk together the wet ingredients: Greek yogurt, eggs, lemon juice, lemon zest, and vanilla until smooth.
- In another small bowl whisk: sugar, all-purpose flour, baking powder, baking soda, salt, and cinnamon.
- Combine the dry ingredients with the wet ingredients and whisk until completely smooth.
- If the batter is too thick, add a bit of the milk, 1 tablespoon at a time, until desired consistency is obtained.
- Melt the butter on the hot griddle or skillet and move it around to coat the whole surface.
- Pour ¼ cup portions of pancake batter 2 inches apart.
- Cook until bubbles start forming in the batter and the sides become set, about 2-4 minutes, then flip and cook for another 2-3 minutes, or until golden brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 183mg | 8% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
