Description
Lemon Yogurt Pancakes are light, fluffy, and infused with the tangy zest of lemon and the creaminess of yogurt. Perfect for a refreshing and flavorful breakfast.
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
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, combine the yogurt, egg, melted butter, lemon zest, lemon juice, milk, and vanilla extract. Stir until smooth.
- Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix.
- Heat a nonstick pan or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes on each side until golden brown and cooked through.
- Serve warm with toppings like fresh berries, syrup, or whipped cream.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Flavored yogurt can be used, but adjust sugar accordingly.
- Pancakes can be stored in the fridge for up to 3 days or frozen for 2 months.
- Use a damp paper towel when microwaving to keep pancakes moist.
- Variations include adding berries, using gluten-free flour, or making them vegan.
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 210
- Sugar: 6g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
