These Easy Lemon Greek Yogurt Pancakes are delicious and the perfect addition to your Mother’s Day Brunch.
Forget the syrup and bring on the honey with this Easy Lemon Greek Yogurt Pancakes. There’s no need to head out for Mother’s Day Brunch. You can create a fabulous brunch for mom without having to wait in line (or make reservations a month in advance).
These pancakes were inspired by a ricotta lemon recipe I came across in a cookbook. I love cooking shows but I also love thumbing through cookbooks. Particularly, old cookbooks and family cookbooks. There’s something about the feel of the pages and the writing in the margins that inspires me.
The recipe was inspired by a recipe I saw in a cookbook. It’s based on a lemon ricotta pancake recipe is saw in the “Serious Eats: A Comprehensive Guide to making and Eating Delicious Food Wherever you are”. We are the type of family that will travel for good food so the book was a must have on our list. It’s not really a cookbook per se. It’s more like a guide to great places to eat. If you travel a lot and love to eat great food while traveling, this is the book for you. But back to the pancakes.
Ricotta is not something we typically keep in the house but greek yogurt is. So I didn’t have a second thought about swapping ricotta out for yogurt. And you might be thinking … lemon? Yes, not every pancake has to be super sweet. I actually love that these pancakes aren’t super sweet and border on the line of a savory. Ooooo!! And pair it with bacon and strawberries. Yum. Mom is going to love it right? So let’s get to cooking.
Easy Lemon Greek Yogurt Pancakes
Makes 12 Pancakes
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 teaspoons lemon zest
- 1/2 cup lemonade
- 1 cup Greek yogurt
- 2 tablespoons unsalted butter
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter
- strawberries or blueberries
In a large bowl, whisk together baking soda, baking powder, sugar and salt and lemon zest.
In large bowl, whisk together lemonade, yogurt, melted butter, eggs and vanilla.
Add the dry ingredients to the wet mixture and whisk until totally combined.
Heat tablespoon butter in a heavy bottom non -stick skillet over medium high heat.
Reduce heat to medium and cook pancakes (measuring 1/4 cup scoop).
Cook until batter begins to bubble (yes you will see little bubbles) about 2 to 3 minutes.
Flip pancakes and cook until second side is golden brown (about 2 minutes).
Transfer pancakes to a large plate and cover with parchment paper and cloth towel while you cook remaining pancakes.
Serve with honey and strawberries. And maybe even a side of bacon and some poached eggs.
Yum right? Then share this with your friends and family. Make their mouths water with delicious pics. Don’t forget to send me one too.
Are you hosting Mother’s Day Brunch? Not sure where not start? Let the EKC Experience help you DIY a beautiful Mother’s Day Brunch for the Mother’s in your life. Schedule and free chat.