These pancakes bring a fresh citrus twist to a cozy breakfast favorite. The orange flavor is bright but not overpowering, and the Greek yogurt keeps every bite tender and satisfying. They’re easy enough for a weekday morning yet special enough for brunch.

Top them with a quick orange-honey drizzle or a handful of berries, and you’re set. If you like pancakes that are fluffy, flavorful, and a little better for you, this recipe hits the spot.

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Why This Recipe Works

Cooking process, close-up detail: Thick, scoopable Orange Greek Yogurt Pancake batter just set on a

Greek yogurt adds protein and moisture, making pancakes soft inside without feeling heavy.
Fresh orange zest and juice bring a clean, sunny flavor you can actually taste.
A touch of baking powder and baking soda ensures lift and fluffiness, even with the thicker batter.
Balanced sweetness means the pancakes don’t need a lot of syrup—just a drizzle does the trick.
Simple pantry staples keep the process quick and stress-free.

Ingredients

1 cup all-purpose flour (or half AP, half white whole wheat)
2 tablespoons granulated sugar (or coconut sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup plain Greek yogurt (2% or whole works best)
2 large eggs
1/2 cup milk (dairy or unsweetened almond; add more as needed)
1 tablespoon melted butter or neutral oil, plus more for the pan
Zest of 1 large orange (about 1 tablespoon, packed)
2–3 tablespoons fresh orange juice
1 teaspoon vanilla extract
Optional for serving: maple syrup, honey, extra orange zest, berries, or a dollop of yogurt

Instructions

Final dish, tasty top view: Overhead shot of a neatly stacked tower of Orange Greek Yogurt Pancakes

In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk Greek yogurt, eggs, milk, melted butter, orange zest, orange juice, and vanilla until smooth.
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Stop when you see a few small lumps—overmixing makes pancakes tough.
Let the batter rest for 5 minutes.
If it seems too thick, add 1–2 tablespoons more milk until it’s thick but pourable.
Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set, 2–3 minutes.
Flip and cook 1–2 minutes more until golden and cooked through.
Adjust heat if they brown too fast.
Serve warm with maple syrup, a drizzle of honey and extra zest, or fresh berries.

How to Store

Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Place parchment between pancakes to prevent sticking.
Reheat: Toast on low, warm in a 300°F (150°C) oven for 8–10 minutes, or microwave in short bursts. Add a splash of water if reheating covered to prevent drying.

Health Benefits

Higher protein from Greek yogurt helps keep you full and supports muscle recovery.
Vitamin C from fresh orange zest and juice supports immune health and adds natural brightness.
Balanced carbs and fat provide steady energy without a sugar crash.
Customizable flour options let you boost fiber with white whole wheat or oat flour (in part) if you like.

Common Mistakes to Avoid

Overmixing the batter: Stir until just combined.
A few lumps are good.
Cooking on high heat: Medium heat cooks them through without burning.
Skipping the rest: A short rest helps the batter hydrate and rise better.
Using only orange juice for flavor: Zest carries most of the citrus aroma. Don’t skip it.
Thinning the batter too much: It should be thick and scoopable for fluffier pancakes.

Recipe Variations

Chocolate Chip Orange: Fold in 1/3 cup mini chocolate chips for a citrusy, dessert-like twist.
Blueberry Burst: Add 1/2 cup fresh or frozen blueberries right into the batter.
Almond Orange: Swap vanilla for almond extract and top with sliced almonds.
Gluten-Free: Use a 1:1 gluten-free flour blend and add 1 extra tablespoon milk if needed.
Honey-Orange Drizzle: Warm 2 tablespoons honey with 1 teaspoon orange zest and 1 teaspoon juice; drizzle over pancakes.

FAQ

Can I use regular yogurt instead of Greek yogurt?

Yes, but the batter will be thinner. Use a bit less milk at first, then adjust to reach a thick, pourable consistency.

Do I have to use both baking powder and baking soda?

Using both gives better lift.

The orange juice and yogurt provide acid for the baking soda, while baking powder adds steady rise.

Can I make the batter ahead?

It’s best fresh, but you can whisk the dry ingredients and wet ingredients separately the night before. Combine them in the morning right before cooking.

What if I don’t have fresh oranges?

Use bottled orange juice and 1/2 teaspoon orange extract. Without zest, the flavor will be milder, so the extract helps.

How do I keep pancakes warm while I finish the batch?

Place cooked pancakes on a sheet pan in a 200°F (95°C) oven.

Don’t stack them to avoid sogginess.

Final Thoughts

Orange Greek Yogurt Pancakes feel bright and cozy at the same time. They’re quick to make, full of flavor, and satisfying without weighing you down. Keep the zest generous, don’t overmix, and cook on steady medium heat.

With those simple steps, you’ll have a stack that tastes like sunshine any day of the week.