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Orange Greek Yogurt Pancakes - Bright, Fluffy, and Protein-Packed

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

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
 

  • 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.