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Lemon Greek Yogurt Pancakes

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Servings 15 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!


Depending on how large you like your pancakes, you can take the back of the spoon and spread the batter out on the griddle. This helps the pancake batter spread out a little bit more to create a larger pancake!
If you feel like your batter is a touch too thick, you can add about 2 tablespoons of milk to help thin it out some!
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