Meyer Lemon Pancakes

 

 

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.

AH-MAZE-ING!

 

 

What is a Meyer Lemon?

Meyer lemons are a cross between a regular lemon and a mandarin orange.

 

Do Meyer Lemons Taste Different Than Regular Lemons?

Meyer lemons are moderately acidic, but don’t have the same tang as regular lemons.

Meyer lemons are much sweeter than regular lemons.

 

Can Pancake Batter Be Made Ahead of Time?

You can prepare pancake and waffle batter ahead of time.

It should be stored in the refrigerator until you are ready to use it.

Set it out of the refrigerator for a few minutes and let it warm up before using it.

Baking powder can lose some of its potency overnight, so you may want to add a little and stir gently before cooking your pancakes.

 

More PANCAKES Recipes:

 

 

 

Meyer Lemon Pancakes

Yield: 1 recipe

Meyer Lemon and Greek Yogurt Pancakes

Meyer Lemon and Greek Yogurt Pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

Recipe from me

  • 3 Tablespoons White Sugar
  • 1 1/2 Cups Flour
  • 1 1/4 Teaspoon Kosher Salt
  • 2 Teaspoons Baking Powder
  • 1/2 Cup Plain Chobani Greek Yogurt
  • Zest Of one Meyer Lemon
  • 3/4 Cup Milk (I used Lowfat, but 2% or whole would be great to taste a little bit more rich)
  • 1 1/2 Tablespoon Meyer Lemon Juice
  • 3 Large Eggs

Instructions

  1. In a bowl mix together the flour, sugar, salt and baking powder.
  2. In a separate bowl, slightly mix the eggs and then add all wet ingredients.
  3. Whisk the wet ingredients into the dry ingredients. The batter should be very thick.
  4. Spray a griddle with nonstick spray and heat to medium heat.
  5. Ladle about 1/4-1/3 cup of batter onto the hot griddle and cook until the bubbles form and are starting to burst.
  6. Flip over the pancake and cook until set.
  7. 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!)

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving:Calories: 1302 Saturated Fat: 0g Cholesterol: 595.5mg Sodium: 0mg Carbohydrates: 204.6g Fiber: 6.8g Sugar: 54.8g Protein: 55.2g

Meyer Lemon Syrup

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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18 comments on “Meyer Lemon Pancakes”

  1. Wow, these pancakes were outstanding. I made the lemon syrup too and it is delicious. I can foresee using this syrup for many things. I added a little whipped cream to my pancakes, poured the syrup over them and just smiled. When it all turns out perfectly-that is a great day. If I were serving these to guests I would add a leaf of fresh mint, a couple of fresh raspberries and possibly a candied lemon slice. Thanks for the Great recipe. 

  2. These are so good with blueberry or cherry compote. They are also just divine with regular lemons if you do not have a Meyer lemon on hand. I sub out the sugar for 2 packets of Stevia. Thanks for the excellent recipe!

  3. Just had these for breakfast and they were refreshingly delicious! The pancake consistency was wonderful as well. I don’t use syrup, and I didn’t have the ingredients on hand to try the lemon syrup. But I would like to try them with a strawberry compote next time. Thanks for a new twist on breakfast.

  4. Neither link for the meyer lemon syrup works. I even searched your site and there’s nothing. The syrup and the pancakes sound delicious and I really want to make them.

    • Ack!!! I am in there right now editing the photos since they are so old. You caught me! If you need it earlier than Monday just shoot me an email and I’ll give you the recipe. It is wonderful!

  5. I added a few teaspoons of ultra gel to thicken slightly. My kids loved it! Made our whole wheat pancakes taste like lemon meringue pie. Definitely adding to my favorites and sharing with friends and family.

  6. I followed the recipe exactly, but they didn’t have much flavor.

  7. just made these tonight! It was indeed Delish! Thanks! Oh and I used light coconut milk instead!

  8. I AM GOING TO TRY MAKING THESE IN MY ABELSKIVER PAN. THEY SOUND SO GOOD AND MY MEYER LEMONS NEED TO BE USED SOON.

  9. Pingback: Eat In Recipe: Meyer Lemon & Greek Yogurt Pancakes with Meyer Lemon Syrup - Rate the Plate Utah

  10. It is now spring time and my meyer lemon tree looks like it will have another large crop.this will be the first I will use them in. thank you