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

Meyer Lemon and Greek Yogurt Pancakes 5 from 3 votes Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 6 Save Recipe Print Recipe 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 Greek Yogurt Plain Chobani

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 Eggs Large Instructions In a bowl mix together the flour, sugar, salt and baking powder.

In a separate bowl, slightly mix the eggs and then add all wet ingredients.

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!) Nutrition Facts Meyer Lemon and Greek Yogurt Pancakes Amount Per Serving (1 g) Calories 199 Calories from Fat 27 % Daily Value* Fat 3g 5% Saturated Fat 1g 6% Cholesterol 86mg 29% Sodium 537mg 23% Potassium 262mg 7% Carbohydrates 33g 11% Fiber 1g 4% Sugar 8g 9% Protein 9g 18% Vitamin A 168IU 3% Vitamin C 1mg 1% Calcium 128mg 13% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet.

Meyer Lemon Syrup