Description
A unique twist on classic pancakes, combining fresh lemon zest and creamy Greek yogurt for a light and fluffy breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup Greek yogurt
- 1/2 cup milk (adjust for consistency)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter or oil
- Zest of 1 lemon
- 1 tablespoon lemon juice
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- Combine wet ingredients: In a separate bowl, combine Greek yogurt, milk, egg, vanilla extract, melted butter or oil, lemon zest, and lemon juice. Whisk until smooth.
- Blend together: Pour the wet mixture into the dry ingredients. Stir gently until just combined. The batter should be thick, but pourable. If it’s too thick, add a splash more milk to reach the right consistency.
- Heat the skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Cook your pancakes: For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown on both sides.
- Serve hot: Stack the pancakes on a plate and serve immediately with your favorite toppings, such as fresh berries, maple syrup, or an extra drizzle of lemon juice and yogurt.
Notes
Allow leftover pancakes to cool completely, then stack with parchment paper to prevent sticking. Store in an airtight container in the refrigerator for up to 3 days or freeze wrapped in plastic wrap for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg