This stack of Lemon yogurt pancakes are a healthier version of buttermilk pancakes. They are light, fresh, and protein rich from the addition of Greek yogurt.

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These easy lemon yogurt pancakes are fresh tasting, light, and healthier than regular pancakes.  Full of lemon flavor, they even pack a protein punch thanks to the Greek yogurt in the batter.


2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

Zest of 2 medium lemons

¼ cup fresh lemon juice

¾ cup whole milk

1 cup lemon Greek yogurt

2 large eggs, room temperature

2 tablespoons honey

1 teaspoon vanilla extract

For Serving:

  • Lemon Greek Yogurt
  • Honey


In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.  Set aside.

In a glass measuring cup, stir together the lemon juice and milk.  Set aside.

In a large bowl, whisk together the yogurt, eggs, honey, and vanilla.  Pour in the milk mixture and whisk until smooth.

Add the dry ingredients to the wet ingredients and fold together with a spatula until just barely combined.  The batter will be thick.  DO NOT overmix the batter.  

Heat a non-stick skillet or griddle over medium heat.  Spray generously with cooking spray.

Use ¼ cup measure to scoop out the batter.  Cook for 2-3 minutes until bubbles form on the top.

Use a spatula to flip the pancake and cook the other side for an additional 2-3 minutes until golden.

Serve warm or keep warm in a 200-degree oven until ready to serve.

Garnish with a dollop of lemon Greek yogurt and a drizzle of honey.

Keywords: lemon yogurt pancakes, pancakes, breakfast, brunch, Mother's Day recipes, lemon recipes, Greek yogurt, healthy pancakes