“I don’t always eat pancakes, but when I do,” (think the Dos Equis ad, and “The most Interesting Man in the World”) these are the pancakes I eat and here is why…they are light and I don’t feel like they, for lack of a better word, “sit” in my tummy all morning and afternoon, making me feel tired and lethargic.  

I don't always eat pancakes, but when I do, these are them 🍊

I have tinkered with a few different ingredients in this recipe and I think I have perfected it as best I can.  Greek Yogurt gives the pancakes a nice fluffy/ light texture and feel.  The orange zest gives them so much citrus flavor.  When I make these for company or the Hubby, I make eggs to order.  My preference of a protein to go with the pancakes is good cottage cheese.  A nice little cup of colorful berries, a glass of freshly squeezed orange juice, pure, slightly warmed, maple syrup all on a lovely set table will make you want to linger at the table and maybe even enjoy an extra pancake or two.  If you have any cakes left over, store them in a freezer bag, getting all excess air out and defrost/reheat in the toaster for a low effort, Encore (meal of leftovers) Meal. I think you will so enjoy these and add them to your breakfast repertoire.

-2 eggs whisked until fluffy

-2 cups unbleached flour

-2 teaspoons baking powder

-1 teaspoon baking soda

-3 Tablespoons granulated sugar

-1 teaspoon salt (I like sea salt)

-1 cup plain Greek yogurt (any variety)

-1  1/4 cup milk (any variety is good, I use skim)

1/2 stick (4 Tablespoons) unsalted butter melted

-1/2 teaspoon pure vanilla extract

-1 teaspoon finely grated orange zest


Pour the frothy eggs into a large bowl.  Sift in 1 cup of flour, then the baking powder, baking soda and salt then sift in the final 1 cup of flour.  Stir to combine the mixture and add the yogurt, milk, butter, vanilla and orange zest until smooth.  Heat a griddle, (I use a Griddler) or saute’ pan over medium high heat.  Add a little unsalted butter, or spray with a non-stick cooking spray, depending on your preference or pan.  Pour about 1/3 cup of batter for each pancake onto the heated surface.  Cook for about 2 minutes or until bubbles form and the batter is set.  Flip the pancakes with a spatula and cook until the other side is also golden brown, about another 2 minutes.  Cook remaining batter, applying more butter/cooking spray as needed.  Keep pancakes warm until ready to serve.