Spring is springing, finally! Which means I am so ready for all the lovely flavors of spring, my favorite being lemon! If you’re a fan of lemon and ricotta, you have got to try these Lemon Greek Yogurt Pancakes! Bright and lemony with a subtle tang from the Greek yogurt, plus the classic light and airy texture of pancakes. It’s a beautiful breakfast moment.
Why Lemon and Greek Yogurt in these Pancakes?
You might ask, “if lemon and ricotta go together so well, why use Greek yogurt?” Which is truly a wonderful question and one I am here to answer! Maybe it’s different in your household, but I never have ricotta in my fridge. Like, never never. I’m not a huge fan of ricotta in general, besides the occasional lasagna here and there. To be quite honest, I’m not even sure where it is in the grocery store.
But Greek yogurt? I always have that in my fridge! There’s a ton of uses for Greek yogurt that go beyond just delicious parfaits (and these pancakes, of course!) like my super easy Bagel Thins recipe or these really delicious garlic knots. It’s also a fantastic replacement for buttermilk, another ingredient I rarely have.
I also like the texture of Greek yogurt in these pancakes! There’s a very subtle tang from the Greek yogurt that I feel like balances really well with the sugar and the syrup. I love a balanced breakfast, don’t you?
On the Stove? On the Griddle? What do I do!?
I highly recommend a griddle for this recipe! If you don’t have one, here’s a link for a ton of options on Amazon! I’ve had one for years and I think it makes it way easier to pop out a ton of pancakes at once. There’s also a ton of nonstick options that make the perfect pancake color without any hassle of flipping the pancake.
With that being said, it’s totally doable to use a pan on the stove! You may not be able to make as many as quickly as the griddle, but you can still make about two or three at once! It might even be kind of fun to make one large pancake! Did you ever read that book as a kid about a pancake rolling away and the little boy has to chase it? That’s what I think of every time I think of a really big pancake…
If you do use a pan on the stove, make sure you use plenty of butter so the pancakes flip easy! Be sure to leave plenty of space between each pancake as well so they all cook evenly!
Syrup? Powdered Sugar? Blueberries?
The toppings for these Lemon Greek Yogurt Pancakes are endless.
You could do classic syrup, which is always delicious! Or you could make a blueberry compote which would be even more delicious! Just squish some blueberries with some sugar and water and you have a delicious blueberry syrup compote to drizzle over these pancakes. I mean, hello, lemon is practically begging to be with blueberries!
What If I Have Leftovers?
If this makes more than you can eat for breakfast, no problem! I wait until they have fully cooled and then store them in an airtight container.
If you would like, you could also freeze them! As long as you seal them correctly with an airtight bag, they should last in the freezer for about three months!
Lemon Greek Yogurt Pancakes
- 2 cups Flour
- 1/4 cup Sugar
- 1 tablespoon Baking powder
- Sprinkle of salt
- 1 1/4 cup Milk
- 4 tablespoons Butter melted
- 1 Egg
- 1 teaspoon Vanilla
- 2 teaspoons Lemon Juice
- Lemon zest from the whole lemon
- 1/2 cup Greek Yogurt
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine.
- In a large measuring cup, measure out milk, Greek yogurt, and one egg. Whisk together to break up the eggs and stir the ingredients together.
- Add lemon juice and zest to the wet ingredients.
- Combine the wet ingredients into the dry and mix one to two times.
- Then, add in the melted butter.
- Mix until just combined. It’s okay if there are some lumps in the batter because that helps the pancakes rise!
- Set the batter aside for about ten minutes.
- I use a griddle to cook my pancakes, but you can use a large skillet if you have one!
- Use a 1/4 cup measure to scoop out some batter and pour onto a lightly buttered griddle.
- They cook for about 2-3 minutes on one side, or until you see bubbles rising to the top. Flip them over and cook for another minute or so.
- This batter makes about 15 pancakes, so cover the pancakes with a towel while you finish cooking the others so they stay nice and warm!
- Serve with butter and syrup! Or a sprinkle of powdered sugar!
Pancakes for breakfast is the ultimate Saturday Morning vibes and I love it! I can’t think of anything better than a large plateful of pancakes with a little bit of melty butter and a large drizzle of syrup.
Doesn’t that make your mouth water??? Because mine is!