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If you are looking for fluffy, thick, delicious pancakes without an hint of sugar, try these pancakes. They are everything !
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: lemon, Pancakes
Servings: 8 People


  • 3 bols : 1 small. 2 medium
  • A whisk
  • A pan


  • 2 cups white whole wheat flour I used white all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • zest of 2 medium or 3 small lemons
  • ¼ cup lemon juice
  • ¾ cup milk whole milk is best
  • 1 cup plain Greek yogurt 2% or full fat
  • 2 eggs
  • 2 tablespoons honey or pure maple syrup
  • 1 teaspoon vanilla extract


  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. Set aside.
  • In a liquid measuring cup, stir together the lemon juice and milk. Set aside while you prepare the rest of the wet ingredients.
  • In a large bowl, combine Greek yogurt, eggs, honey, and vanilla. Whisk until well combined.
  • Whisk in the milk-lemon juice mixture until smooth.
  • Pour the dry ingredients into the wet and, using a spoon, stir until barely combined. The batter will be very thick. Be very careful not to overmix. Let stand for 5 minutes.
  • Heat nonstick pan or griddle over medium heat; spray with cooking spray.
  • Cook on the first side for 2-3 minutes, until bubbles begin to form. Flip and cook on the second side, 2-3 minutes more.


  1. Serve with fresh berries and maple syrup.