Description
These Lemon Yogurt Pancakes are fluffy, moist, and bursting with citrusy brightness! The addition of yogurt makes them extra tender, while fresh lemon zest and juice infuse every bite with a refreshing zing. Perfect for a cheerful breakfast or weekend brunch, they pair wonderfully with fresh berries, maple syrup, or a dollop of whipped cream.
Ingredients
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1 cup plain Greek yogurt
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1 large egg
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2 tablespoons lemon juice (freshly squeezed)
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1 tablespoon lemon zest
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2 tablespoons melted butter (plus more for greasing the skillet)
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1 teaspoon vanilla extract
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2 tablespoons sugar
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1 cup all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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Milk (optional) – to thin the batter if needed
Instructions
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Prepare the wet ingredients
In a large mixing bowl, whisk together the Greek yogurt, egg, lemon juice, lemon zest, melted butter, vanilla extract, and sugar until smooth. -
Add the dry ingredients
In a separate bowl, whisk the flour, baking soda, and salt. Gently fold the dry mixture into the wet ingredients until just combined. Be careful not to overmix — a few lumps are okay. If the batter is too thick, add a splash of milk to loosen it. -
Preheat your skillet or griddle
Place a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. -
Cook the pancakes
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden brown and cooked through. -
Serve
Stack warm pancakes and serve with maple syrup, powdered sugar, fresh berries, or extra lemon zest for garnish.
Notes
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Yogurt Options: You can use plain or vanilla Greek yogurt. Vanilla yogurt will add a touch of sweetness.
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Make it lighter: Substitute part of the flour with whole wheat flour or almond flour for a healthier twist.
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Lemon Boost: If you love lemon flavor, add a few drops of lemon extract to intensify the taste.
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Storing & Reheating: Pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat in the toaster or microwave.
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Topping Ideas: Try with blueberry compote, lemon curd, whipped cream, or even a dusting of powdered sugar.