Meyer Lemon and Greek Yogurt Pancakes

4.50 from 6 votes

Meyer Lemon Pancakes made with Greek Yogurt are light, fluffy, and pretty amazing.

Prep Time10

Cook Time10

Total Time20

Course: 300 + Back to School Recipes Every Kid Loves

Keyword: breakfast, greek yogurt, lemon, meyer lemon, pancakes, recipe

Servings:

Author: Sweet Basil

1 1/2 Cups Flour
3 Tablespoons White Sugar
1 1/4 teaspoon Kosher Salt
2 teaspoons Baking Powder
3 Large Eggs
1/2 Cup Greek Yogurt Plain Chobani
Zest of 1 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

In a bowl mix together the flour, sugar, salt and baking powder.
3 Tablespoons White Sugar, 1 1/2 Cups Flour, 1 1/4 teaspoon Kosher Salt, 2 teaspoons Baking Powder
In a separate bowl, slightly mix the eggs and then add all wet ingredients.
3 Large Eggs, 1/2 Cup Greek Yogurt, Zest of 1 Meyer Lemon, 3/4 Cup Milk, 1 1/2 Tablespoon Meyer Lemon Juice
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 1/4-1/3 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!)

Store left overs in the refrigerator