Lemon Greek Yogurt Pancakes

Lemon Greek Yogurt Pancakes

Greek yogurt gives these lemon pancakes a tender center and mild tang, while whipped egg whites add lift without requiring a thick stack of batter. This citrus formula is separate from the site’s apple-cinnamon yogurt pancakes and banana-oat blender pancakes. A brief rest hydrates the flour and makes the batter easier to portion.

Equipment, yield, and timing

• Equipment: two bowls, whisk, flexible spatula, nonstick skillet or electric griddle, 1/4-cup measure, thin turner, and instant-read thermometer
• Yield: 12 pancakes, 4 servings
• Preparation and rest: 15 minutes
• Cooking: 15 minutes over medium-low heat

Ingredients

• 1 1/2 cups all-purpose flour, 180 grams
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 tablespoons granulated sugar
• 2 large eggs, separated
• 1 cup plain Greek yogurt
• 1/2 cup milk
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 2 teaspoons neutral oil, divided, or cooking spray

Method

1. Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl.
2. In a second bowl, whisk egg yolks, yogurt, milk, lemon zest, lemon juice, and vanilla. Pour into the dry ingredients and fold just until combined.
3. Whisk the egg whites to soft peaks. Fold one-third into the batter to loosen it, then fold in the remainder without beating out the air. Rest for 5 minutes.
4. Heat a skillet over medium-low for 2 minutes or set a griddle to 350°F. Brush with a thin film of oil. Portion scant 1/4 cups, leaving space between pancakes.
5. Cook for 2 to 3 minutes, until bubbles open on top and the edges look matte. Turn once and cook 1 to 2 minutes more. A representative center should be springy, show no wet batter, and reach at least 160°F. Transfer to a rack and repeat.

Cues and troubleshooting

Soft peaks bend when the whisk lifts; stiff whites are harder to fold and can leave dry pockets. If the batter spreads immediately like milk, add 1 tablespoon flour. If it will not settle from the measure, fold in milk 1 tablespoon at a time. Dark surfaces with wet centers indicate excessive heat. Reduce the burner rather than pressing the pancakes, which removes their lift. Wipe away burned oil between batches because dark residue marks later pancakes before their centers can set.

Substitutions and storage

Orange zest and juice can replace lemon. Whole-wheat pastry flour can replace half the all-purpose flour by weight. Regular plain yogurt works after draining for 20 minutes. Cool leftovers within 2 hours and refrigerate covered for up to 3 days. Reheat in a toaster or dry skillet until hot throughout. Freeze between parchment sheets for up to 2 months and thaw overnight in the refrigerator.