Lemon Yogurt Pancakes

Lemon Yogurt Pancakes are a light and fluffy breakfast option that combines the tangy zest of lemon with the creamy richness of yogurt. These pancakes are a delightful twist on the traditional recipe, adding a refreshing burst of citrus flavor. Whether you’re looking to brighten up your morning or want to impress guests with a unique breakfast dish, these pancakes are sure to be a hit.

Why You’ll Love This Recipe

I absolutely love making Lemon Yogurt Pancakes because they are the perfect balance of sweet and tangy. The yogurt adds a lovely moist texture to the pancakes, keeping them soft and tender, while the lemon zest gives them a refreshing and zesty punch. This recipe is easy to make and can be enjoyed by anyone in the family, whether served plain or with your favorite toppings. They’re the perfect way to start the day, especially if you’re craving something light yet flavorful. The best part is, these pancakes come together in no time!

Ingredients

• 1 cup all-purpose flour

• 1 tablespoon baking powder

• 1 tablespoon sugar

• 1/4 teaspoon salt

• 1 cup plain yogurt

• 1 large egg

• 2 tablespoons melted butter

• 1 tablespoon lemon zest

• 1 tablespoon lemon juice

• 1/4 cup milk

• 1/2 teaspoon vanilla extract

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.

2. In another bowl, combine the yogurt, egg, melted butter, lemon zest, lemon juice, milk, and vanilla extract. Stir until smooth.

3. Add the wet ingredients to the dry ingredients and gently mix until just combined. Be careful not to overmix – it’s okay if the batter is a little lumpy.

4. Heat a nonstick pan or griddle over medium heat and lightly grease with butter or cooking spray.

5. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.

6. Serve the pancakes warm with your favorite toppings, like fresh berries, syrup, or whipped cream.

Servings and Timing

This recipe makes about 8 pancakes, enough to serve 2-3 people. It takes approximately 15 minutes to prepare and another 10-12 minutes to cook. Total time: around 25 minutes.

Variations

• Berry Lemon Yogurt Pancakes: Add fresh blueberries or raspberries to the batter for a burst of fruity flavor.

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these pancakes.

• Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a dairy-free yogurt to make these pancakes vegan-friendly.

• Lemon Poppy Seed Pancakes: Add a tablespoon of poppy seeds to the batter for an extra crunchy texture and more lemon flavor.

Storage/Reheating

Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a toaster, oven, or microwave. For the best results, place a damp paper towel over the pancakes before microwaving to keep them from drying out. You can also freeze the pancakes for up to 2 months. To freeze, layer them with parchment paper and store them in a freezer-safe bag. Reheat from frozen in the toaster or oven.

FAQs

How can I make the pancakes fluffier?

To make the pancakes fluffier, I recommend using buttermilk instead of regular milk. The acidity in buttermilk reacts with the baking powder to create a fluffier texture.

Can I use flavored yogurt for this recipe?

Yes, you can use flavored yogurt for a unique twist! Just be mindful of the sweetness level – if the yogurt is very sweet, you may want to reduce the amount of sugar you add to the batter.

Can I make the batter ahead of time?

I find that it’s best to make the batter fresh, but if needed, you can prepare it ahead of time and refrigerate it for up to 2 hours. Just give it a quick stir before cooking.

Can I make these pancakes without eggs?

Yes, if you need to make the pancakes egg-free, you can substitute the egg with a flax egg or a mashed banana. Both work well to help bind the ingredients together.

What are some good toppings for lemon yogurt pancakes?

I love topping these pancakes with fresh fruit, like berries or sliced bananas, and a drizzle of honey or maple syrup. A dollop of whipped cream or a sprinkle of powdered sugar adds a nice touch as well.

Conclusion

Lemon Yogurt Pancakes are a fantastic way to elevate your breakfast routine with a refreshing burst of citrus flavor. I love how easy they are to make and how versatile the recipe can be with different variations and toppings. Whether you’re cooking for yourself or feeding a crowd, these pancakes are sure to bring a smile to everyone’s face.