Fluffy Greek-Style Pancakes with Honey, Olive Oil & Citrus Notes

These pancakes are inspired by the Mediterranean breakfast table, where simple ingredients, fresh fruit, good olive oil, and natural sweetness shine. They’re thick, soft, and bursting with blueberries—perfect for a relaxed morning or special brunch.

🫐 Ingredients (Serves 4–6)

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons organic cane sugar or honey crystals
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon (optional, but recommended)

Wet Ingredients

  • 1¾ cups Greek yogurt (plain, full-fat for best texture)
  • ½ cup whole milk (or almond milk)
  • 2 large eggs (room temperature)
  • ¼ cup extra-virgin olive oil (Mediterranean touch)
  • 1 tablespoon fresh lemon or orange zest
  • 1 teaspoon pure vanilla extract

Fruit

  • 1½ cups fresh blueberries (or frozen, not thawed)

🍯 Optional Mediterranean Toppings

  • Warm honey or orange blossom honey
  • Greek yogurt drizzle
  • Fresh figs or sliced dates
  • Crushed pistachios or almonds
  • Light dusting of powdered sugar
  • Fresh mint leaves (for serving)

👩‍🍳 Step-by-Step Instructions

1. Prepare the Dry Mix

In a large bowl, whisk together:

  • Flour
  • Sugar
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon

Whisk well to evenly distribute the leavening agents—this is key for fluffy pancakes.

2. Mix the Wet Ingredients

In a separate bowl:

  • Whisk eggs until smooth
  • Add Greek yogurt and milk
  • Slowly whisk in olive oil
  • Add citrus zest and vanilla

Mix until creamy and slightly thick.

3. Combine (Do Not Overmix)

  • Pour the wet ingredients into the dry
  • Gently fold using a spatula
  • Stop when just combined (small lumps are good!)

Overmixing will make pancakes dense instead of fluffy.

4. Fold in Blueberries

  • Lightly coat blueberries with 1 teaspoon flour (prevents sinking)
  • Gently fold them into the batter

5. Rest the Batter (Important!)

Let the batter rest 10 minutes at room temperature.
This allows the flour to hydrate and creates extra-soft pancakes.

6. Cook the Pancakes

  • Heat a non-stick skillet or griddle over medium-low heat
  • Lightly brush with olive oil or butter
  • Scoop ¼ cup batter per pancake

Cook until:

  • Bubbles form on the surface (2–3 minutes)
  • Flip gently
  • Cook another 1–2 minutes until golden brown

7. Keep Warm

Place cooked pancakes on a plate and loosely cover with a towel while finishing the batch.

🌞 Serving Suggestions (Mediterranean Style)

Serve warm with:

  • Greek yogurt
  • A generous drizzle of honey
  • Extra blueberries
  • Nuts for crunch
  • Fresh citrus slices on the side

🧠 Tips for “Best Ever” Pancakes

  • Use full-fat Greek yogurt for richness
  • Cook on lower heat for thick pancakes
  • Fresh blueberries give the best flavor
  • Olive oil adds softness and Mediterranean depth

🍽️ Flavor Profile

  • Soft & fluffy interior
  • Golden crisp edges
  • Sweet blueberries
  • Bright citrus aroma
  • Light olive oil richness

If you want, I can also:

  • Make it egg-free
  • Make it whole-wheat
  • Turn it into mini pancakes
  • Add a savory Mediterranean version