Description
Bright, fluffy, and full of citrusy charm, these Lemon Yogurt Pancakes are the perfect way to start your morning. Greek yogurt makes them tender, while lemon zest adds a fresh twist. Ideal for brunch or a cozy weekend treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 large egg
- 1 cup Greek yogurt
- 1/4 cup milk
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Butter or oil, for cooking
- Optional: maple syrup and lemon slices for serving
Instructions
- Heat a nonstick skillet or griddle over medium heat.
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, mix egg, yogurt, milk, lemon juice, lemon zest, and vanilla extract.
- Gently fold the wet ingredients into the dry until just combined. Do not overmix.
- Lightly grease the skillet with butter or oil.
- Pour 1/4 cup portions of batter onto the skillet. Cook until bubbles form and edges set, about 2–3 minutes.
- Flip and cook another 1–2 minutes until golden and cooked through.
- Serve warm with maple syrup and lemon slices if desired.
Notes
- Let the batter rest for 5–10 minutes before cooking for fluffier pancakes.
- Use full-fat yogurt for the best texture and taste.
- Don’t overmix the batter — a few lumps are okay.
- Keep cooked pancakes warm in a 200°F oven while finishing the batch.