Meyer Lemon Greek Yogurt Pancakes

In addition to my Meyer lemon craze I have had a serious appetite for breakfast foods. I’ve had breakfast for breakfast AND dinner some days as a result and I am perfectly okay with the situation. Of course this meant the combination my two current obsessions in today’s post, with an added bonus of Greek yogurt. I even topped it with Meyer lemon curd! Oh yea, curd is now for breakfast.

Meyer Lemon Greek Yogurt Pancakes

One year ago: Green Monster Spinach Smoothie


Makes 12 pancakes


4 egg whites

4 egg yolks

12 oz. (1-1/3 cup) plain Greek yogurt (I used Chobani 0%)

1-1/2 Tbsp sugar

1-1/2 Tbsp Meyer lemon zest, freshly grated

6 oz. (1-1/4 cup) whole wheat pastry flour


  1. In a mixer, on medium high speed, whip the egg whites until stiff peaks form. Remove egg whites to a separate bowl.
  2. In the now empty stand mixer bowl, whisk together the egg yolks, Greek yogurt, sugar, and lemon zest. Mix in the flour and whisk to combine.
  3. Whisk in about 1/4th of the egg whites into the yolk/yogurt mixture. Fold in the remaining egg whites. Batter will be thick; continue to find in egg whites until batter is consistent throughout.
  4. Heat a skillet over medium heat, spray with cooking spray, and cook pancakes (Note: you will need to use the back of a spoon to spread batter — it will be too thick to spread itself). Or, cook pancakes on an electric griddle. Serve topped with Meyer lemon curd and blueberries, or toppings of choice.

Source: Adapted slightly from Prevention RD.


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