Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (6)
Lemon Greek Yogurt Pancakes
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 19%
CARBS 35G72% OF CAL
5G FIBER0G ADDED0G INTRINSIC18G OTHER12G TOTAL SUGAR
FAT 3G14% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy lemon pancakes made with Greek yogurt for extra protein and a tender crumb. Topped with fresh strawberries and served with maple syrup.
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View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups white whole wheat 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
- fresh strawberries
- pure maple syrup
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 19%
CARBS 35G72% OF CAL
5G FIBER0G ADDED0G INTRINSIC18G OTHER12G TOTAL SUGAR
FAT 3G14% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 283mg
- Total sugar
- 12g
- Added sugar
- ≥7g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 166mg
- Calcium
- 102mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 283MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.