Blood Orange Pancakes made with Greek Yogurt
Recipe type: Breakfast, Brunch
Makes: 12 pancakes
Fluffy whole wheat Greek yogurt pancakes infused with the flavors of a blood orange make the best winter breakfast!
  • 165g (3 large) whole eggs, at room
  • 227g (1 cup) fat-free plain Greek yogurt
  • 60 milliliters (1/4 cup) milk (any type)
  • 45g (3 tablespoons) light brown sugar, packed
  • 5 milliliters (1 teaspoon) pure vanilla extract
  • 1 tablespoon fresh squeezed blood orange juice (~1/2 orange)
  • 1g (1 teaspoon) zest from a blood orange
  • 75g (1/2 cup) whole wheat flour
  • 45g (1/3 cup) all-purpose flour
  • 13g (2½ teaspoons) baking powder
  • 2½ g (1/2 teaspoon) salt
  1. In a large bowl, whisk together eggs, Greek yogurt, milk, brown sugar, vanilla,orange juice and orange zest; set aside
  2. In a medium bowl, whisk together flours, baking powder and salt
  3. Whisk dry ingredients into wet but do not overmix; batter should still be slightly clumpy
  4. Grease a large skillet with cooking spray or butter; heat on stove over low-medium heat
  5. When skillet is hot (a drop of water should sizzle on pan), ladle scoops of batter (1/4 cup – ½ cup each) into pan about two inches apart from one another
  6. Cook for about three minutes or until top of each pancake is bubbling; flip and cook for additional minute or until cooked through
  7. Repeat with remaining batter
Slightly adapted from Baker by Nature
Pancakes can be stored and frozen in a ziplock bag up to one month. Re-heat in microwave before serving.
Recipe by Keep It Sweet Desserts at