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Greek Yogurt Pancakes with Winter Citrus

5 from 2 votes
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  • 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

for serving:

  • 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.

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