Greek Yogurt Pancakes with Warm Winter Citrus.
Pancakes are on the agenda today!
Or shall I say greek yogurt pancakes, because that kind of makes a difference. I’ve got your breakfast, brunch and brinner (even though I loathe that term, but… for the sake of alliteration) right here, all ready for the weekend! Yep yep.
I’m never JUST a pancake person. Mostly because they put me in a food coma so deep that if I eat them early in the day? I’m done. Just totally done. Put me on the couch and I’ll see you tomorrow.
Even when we go to breakfast or brunch – and I’ve said this a million times, I know – I tend to order a savory breakfast and then we get a side of pancakes just so we can have a bite or something. Works like a charm!
This yogurt pancake recipe of mine is super old and I love it. The pancakes don’t fluff up quite as much as regular ones, but they are so, so good that I don’t even care. They are easy too! And slightly better for us, so… yay?
The citrus? Well, honestly I feel weird calling a recipe on February 16th “winter.” I mean, I know it still is winter (and has been for 56 years) and that it’s not even over for another month, but the season just feels so ridiculously long that I want to start making spring recipes!
Also, even though we’re at the height of lemon season, lemon never feels wintery to me either. It’s so light and refreshing that I always want it in the summer. Or at least the spring when it’s not 18 degrees.
But anyhoo. The warm winter citrus is SO good. Don’t let it cook for too long because then you will have a pile of citrus mush. But when it’s warmed with some sugar, it practically melts in your mouth. And it’s really a neat (yes I said NEAT hello 1994) change from the typical berry on top of your pancakes.
I’m also adding a sprinkling of powdered sugar because I love it! Just a little sugar mist. Not a shower. Gives the best sweetness, especially if you’re like me and only like a leeeettle bit of maple syrup.
When you see piles of pancakes drowning in maple syrup? Just my worst nightmare. No big deal.
ALSO! If you’re feeling extra fancy (and like you have extra time), you can whip up some of this yogurt whipped cream. That stuff is SO freaking good.
Our breakfast should probably look this happy, always.
- 1 ½ cups all-purpose or whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 ½ cups milk cow's, almond, coconut, etc
- 1 cup plain greek yogurt I like full fat or 2%
- 2 tablespoons honey
- 2 tablespoons fresh citrus zest lemon, orange, grapefruit
- 2 tablespoons coconut oil melted
- 2 teaspoons vanilla extract
- butter or coconut oil for cooking
- extra greek yogurt
- 1 blood orange peeled and segmented
- 1 cara cara orange peeled and segmented
- 2 teaspoons blood orange orange or lemon juice
- 1 tablespoon honey
- powdered sugar if desired
- In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
- In a another bowl, whisk together the milk, yogurt, honey, zest, coconut oil and vanilla extract until smooth and combined. Add the wet ingredients in to the flour mixture and whisk until combined and most of the lumps are out of the batter.
- Heat a large skillet or electric griddle over medium heat. Add a bit of butter or coconut oil if desired, then pour 1/4 cup of batter on the hot skillet and repeat, leaving about an inch between pancakes. Cook until the pancakes bubble on the top and edges, about 2 minutes. Flip and cook for another minute or two until golden and set.
- To warm the citrus, heat a saucepan over low heat and add the citrus with the juice. Add in the honey. Cook just until the citrus is warmed, gently stirring.
- Serve the pancakes with extra greek yogurt, the warm citrus and maple syrup or honey for drizzling! Ooh and sprinkle of powdered sugar.
They are the cutest, right!