Lemon Yogurt Pancakes – Fluffy, Tangy & Irresistibly Delicious!

Wake Up to Sunshine with Lemon Yogurt Pancakes

There’s something magical about waking up to a plate of warm, golden pancakes. But these aren’t your average pancakes — Lemon Yogurt Pancakes bring a refreshing twist with a burst of citrus and the creamy richness of Greek yogurt. Whether you’re planning a cozy brunch, a special weekend breakfast, or a weekday treat, this recipe is guaranteed to brighten your morning.

At RangerMT.com, we believe in creating easy, flavor-packed recipes that bring people together. And these pancakes? They do just that.

Why You’ll Love These Lemon Yogurt Pancakes

These aren’t just pancakes with a hint of lemon. This recipe balances the zing of fresh lemon juice and zest with the creamy tang of yogurt to create a pancake that’s:

• Ultra moist and tender

• Light, fluffy, and golden

• Perfect for pairing with fresh berries, maple syrup, or powdered sugar

• Great for prepping ahead or freezing

If you love vibrant, citrusy flavors, these pancakes are about to become your new go-to.

 Ingredients You’ll Need

To make the fluffiest lemon yogurt pancakes, you’ll need:

• 1 cup all-purpose flour – the base of the batter

• 1 tbsp sugar – just enough sweetness

• 1 tsp baking powder – helps the pancakes rise

• ½ tsp baking soda – reacts with the yogurt for extra lift

• ¼ tsp salt – enhances the overall flavor

• Zest of 1 lemon – for bold citrus aroma

• ¾ cup plain Greek yogurt – adds moisture and tang

• ¼ cup milk – use any kind you like

• 2 tbsp lemon juice (freshly squeezed) – for that tart brightness

• 1 large egg – binds the batter

• 1 tsp vanilla extract – adds warmth

• 2 tbsp melted butter – for rich, golden pancakes

• Butter or oil for the skillet

 How to Make Lemon Yogurt Pancakes

Follow these easy steps to pancake perfection:

1. Mix the Dry Ingredients

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. This creates a light and balanced base for your batter.

2. Combine the Wet Ingredients

In a separate bowl, whisk together the Greek yogurt, milk, lemon juice, egg, vanilla extract, and melted butter until fully blended.

3. Make the Batter

Pour the wet mixture into the dry ingredients and gently stir until just combined. Don’t overmix — a few small lumps are perfectly fine. The batter should be thick but pourable.

4. Cook the Pancakes

Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Drop ¼ cup of batter per pancake onto the pan. Cook for about 2–3 minutes until you see bubbles forming. Flip and cook another 1–2 minutes until golden and cooked through.

5. Serve and Enjoy

Stack those fluffy pancakes high and serve with maple syrup, lemon curd, fresh berries, or a dusting of powdered sugar. Absolute perfection!

 Want to See More Pancake Recipes?

You might also love:

• Fideo with Potatoes and Ground Beef

• Strawberry Lemonade Cupcakes

• Crab-Stuffed Cheddar Bay Biscuits

Or for more breakfast ideas, visit AllRecipes’ breakfast section for endless inspiration.

 Tips for the Best Pancakes Every Time

✅ Don’t Overmix the Batter

Mixing too much activates the gluten in the flour, which can lead to dense pancakes. Stir just until everything comes together.

✅ Use Fresh Lemon Juice

Bottled juice doesn’t give you the same brightness. Fresh-squeezed is key to that clean, lemony flavor.

✅ Let the Batter Rest

Allowing the batter to rest for 5–10 minutes helps hydrate the flour and ensures fluffier pancakes.

✅ Keep Pancakes Warm

Place cooked pancakes on a baking sheet in a warm oven (around 200°F) while you cook the rest. This keeps them soft and ready for serving all at once.

 Tasty Variations to Try

Don’t be afraid to switch things up!

• Blueberry Lemon Yogurt Pancakes: Fold in ½ cup of fresh or frozen blueberries into the batter.

• Lemon Poppy Seed Pancakes: Add 1 tablespoon of poppy seeds for extra texture and flavor.

• Lemon Ricotta Style: Replace half the yogurt with ricotta cheese for a richer version.

• Coconut Lemon Pancakes: Mix in shredded coconut and serve with pineapple syrup.

 Storage & Reheating

These pancakes store beautifully!

• Refrigerator: Let pancakes cool and store in an airtight container for up to 3 days.

• Freezer: Stack pancakes with parchment paper between each, then seal in a freezer bag for up to 2 months.

• Reheat: Warm in the toaster, microwave, or oven. They’re just as fluffy as the day you made them!

 Perfect for Any Time of Year

Lemon yogurt pancakes aren’t just a springtime treat. They’re the perfect antidote to winter gloom, a refreshing summer breakfast, and holiday brunch showstopper. That lemon flavor is timeless and universally loved.

 Quick Recipe Card

Lemon Yogurt Pancakes

Prep time: 10 min | Cook time: 15 min | Total: 25 min
Yields: About 8 pancakes

Ingredients:

• 1 cup flour

• 1 tbsp sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• Zest of 1 lemon

• ¾ cup Greek yogurt

• ¼ cup milk

• 2 tbsp lemon juice

• 1 egg

• 1 tsp vanilla

• 2 tbsp melted butter

Instructions:

1. Mix dry ingredients and zest.

2. Mix wet ingredients separately.

3. Combine and stir gently.

4. Cook on a buttered skillet until golden on both sides.

5. Serve warm with toppings of choice.

 Final Thoughts

If you’re searching for a pancake recipe that’s fluffy, flavorful, and fun, these Lemon Yogurt Pancakes check every box. They’re easy to make, crowd-pleasing, and filled with bright, sunny flavor. Try them this weekend — you won’t regret it!