Lemon Greek Yogurt Pancakes
This lemon Greek yogurt pancakes recipe feel like breakfast “sunshine” on a plate — fluffy, tangy, bright, and unbelievably soft inside thanks to the Greek yogurt.
Servings: 4
Calories: 241kcal
Ingredients
- 1 cup Greek yogurt
- 2 large eggs
- 2 tablespoon melted butter
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Whisk Greek yogurt, eggs, melted butter, lemon juice, and lemon zest together until smooth.
- Add flour, sugar, baking powder, and salt. Mix gently — the batter should be thick and fluffy.
- Heat a lightly buttered nonstick pan over medium-low heat. Scoop about ¼ cup batter per pancake and cook 2–3 minutes per side until golden.
- Serve warm with maple syrup, honey, berries, or a sprinkle of extra zest.
Video
Notes
Taste & Texture
- Fluffy and thick
- Soft and creamy inside
- Bright, lemony, lightly sweet finish
- Fresh and uplifting — never heavy
Storage, Freezing & Reheating
- Fridge: Store up to 3 days
- Freeze: Lay flat, freeze, then store up to 2 months
- Reheat: Toaster • Air fryer 350°F (175°C) 2–3 min • Microwave 20 sec
Nutrition
Calories: 241kcal | Carbohydrates: 30g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 241mg | Potassium: 247mg | Fiber: 1g | Sugar: 5g | Vitamin A: 297IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 2mg