Greek Yogurt Lemon Pancakes

About This Recipe

Greek yogurt has become a go-to pancake ingredient in Greek and Greek-diaspora kitchens because it adds tang, protein, and moisture without thinning the batter the way milk does, producing a noticeably fluffier, more substantial pancake. Lemon zest worked into the batter reflects a very Greek instinct — lemon shows up constantly in Greek cooking, from avgolemono soup to roast potatoes, prized for how it brightens rich or creamy dishes. The technique that matters most is folding rather than stirring once the wet and dry ingredients meet; Greek yogurt's thickness means overmixing quickly develops gluten and produces dense, tough pancakes instead of tender ones. A touch of honey in the batter, rather than only as a topping, is a common Greek approach that ties the pancakes closer to Greek breakfast traditions of yogurt drizzled with honey. Served with a final drizzle of honey and a scatter of walnuts, this pancake stack borrows the exact flavor profile of a bowl of Greek yogurt with honey and nuts — just reworked into a fluffier, griddled format.

Ingredients

Serves 3

• 1.5 cupsall-purpose flour
• 2 tspbaking powder
• 0.5 tspbaking soda
• 0.25 tspfine sea salt
• 1 cupplain Greek yogurt
• 0.5 cupmilk
• 2large eggs
• 2 tbsphoney(plus more for serving)
• 2 tbspunsalted butter(melted, plus more for the griddle)
• 1 tbsplemon zest
• 1 tbsplemon juice
• 0.25 cupchopped walnuts(for serving)

Instructions

1. 1

   Mix the dry ingredients

   In a large bowl, whisk flour, baking powder, baking soda, and salt together.

2. 2

   Mix the wet ingredients

   In another bowl, whisk Greek yogurt, milk, eggs, honey, melted butter, lemon zest, and lemon juice until smooth.

3. 3

   Combine gently

   Pour the wet mixture into the dry ingredients and fold together with a spatula just until no dry streaks remain. The batter will be thick — do not thin it further.

4. 4

   Rest briefly

   Let the batter sit 5 minutes while the griddle heats.

5. 5

   Cook the pancakes

   Heat a lightly buttered griddle over medium-low heat. Spoon 1/4-cup portions onto the griddle and cook 2-3 minutes until bubbles form across the top and the edges look set.

6. 6

   Flip and finish

   Flip and cook 2 more minutes until golden and cooked through. Serve warm, drizzled with honey and topped with chopped walnuts.

Variations

• •

  Add fresh blueberries to the batter before cooking for a fruitier version.

• •

  Swap lemon for orange zest for a milder, sweeter citrus note.

• •

  Top with a spoonful of Greek yogurt and fresh figs instead of walnuts for a more traditional Greek breakfast presentation.

Storage

Refrigerate cooked pancakes up to 3 days in an airtight container. Reheat in a toaster or dry skillet; they freeze well for up to 2 months, separated by parchment paper.

Frequently Asked Questions