My new favorite pancakes. Meyer Lemon Pancakes made with Greek Yogurt. Yes, they are light, fluffy, and pretty amazing. I love them. A lot. I think some fresh berries would be fabulous with these, but that’s for another day.
My husband and I have become slightly picky about pancakes. I hate the flat, almost spongy pancakes. I’m more the fluffy, light, airy pancake person. These pancakes are a little healthier thanks to the greek yogurt and the lemon juice versus butter and milk. Well, there is some milk, but just a bit. These are not overpowering in lemon flavor. In fact if you weren’t thinking about it you would probably just comment on how light and fresh these taste. I love lemon flavor, but I also adore when something has a little something, but you can’t quite put your finger on what’s different. Now, anyone who is thoughtful about food will be able to tell there is a citrus under tone, but because it’s meyer lemon it doesn’t have that harsh tang like a normal lemon.
Make sure to check out the Meyer Lemon Syrup! IT. IS. AMAZING.
Meyer Lemon and Greek Yogurt Pancakes
- Recipe from me
- 3 Tablespoons White Sugar
- 1½ Cups Flour
- 1¼ Teaspoon Kosher Salt
- 2 Teaspoons Baking Powder
- ½ Cup Plain Chobani Greek Yogurt
- Zest Of one Meyer Lemon
- ¾ Cup Milk (I used Lowfat, but 2% or whole would be great to taste a little bit more rich)
- 1½ Tablespoon Meyer Lemon Juice
- 3 Large Eggs
- In a bowl mix together the flour, sugar, salt and baking powder.
- In a separate bowl, slightly mix the eggs and then add all wet ingredients. Whisk the wet ingredients into the dry ingredients. The batter should be very thick.
- Spray a griddle with nonstick spray and heat to medium heat. Ladle about ¼-1/3 cup of batter onto the hot griddle and cook until the bubbles form and are starting to burst. Flip over the pancake and cook until set. Quickly spread a thin layer of butter on each pancake and top with syrup of choice (but seriously, you have to try the meyer lemon syrup. YUM!)