Fluffy lemon yogurt pancakes with a zesty, creamy twist—golden and light, perfect for slow weekend mornings or a cozy, citrusy brunch.
Ingredients You’ll Need
The joy of Lemon Yogurt Pancakes comes from a perfectly balanced medley of simple, wholesome ingredients. Each component helps create the signature texture, flavor, and gorgeous color that make these pancakes shine. Here’s what you’ll need—and why every item matters:
- Cornstarch (20g): This keeps the pancakes ultra-light and silky, giving them a melt-in-your-mouth feel.
- 00 Flour (85g): The go-to for pillowy pancakes; all-purpose flour works too if you want a more familiar texture.
- Instant Yeast (4g): A touch of yeast brings gentle rise and a hint of yeasty complexity you’ll swoon over.
- Baking Soda (1g): Partners with yogurt and lemon juice to create that irresistible fluffiness.
- Sugar (20g): Sweetens the batter just enough to set off the bright lemon and tangy dairy.
- Egg (1): Binds everything together and makes the pancakes tender.
- Plain Yogurt (105g): Adds velvety moisture and characteristic tartness; Greek or regular both work well.
- Lemon Juice (4g): Freshly squeezed is best for that sparkling citrus flavor.
- Lemon Zest (from 1/2 lemon): Never skip this—it perfumes the pancakes with vibrant, genuine lemon essence.
- Cooking Oil (15g): Keeps the pancakes moist and helps them crisp up just right on the pan.
How to Make Lemon Yogurt Pancakes
Step 1: Prep Your Dry Ingredients
Sift together the cornstarch, 00 flour, instant yeast, baking soda, and sugar in a medium bowl. This important step ensures an even distribution of all the leaveners and sweeteners, so every bite of Lemon Yogurt Pancakes is perfectly balanced and never lumpy.
Step 2: Whisk the Wet Ingredients
In a separate bowl, whisk the egg until frothy, then beat in the yogurt, fresh lemon juice, and oil. Finish by stirring in the lemon zest. This mixture infuses the batter with citrusy brightness and rich, creamy undertones that make each pancake extra special.
Step 3: Combine Wet and Dry Mixtures
Gently pour the wet ingredients into the bowl with the dry mix. Stir with a spatula or wooden spoon just until you don’t see any visible streaks of flour—being careful not to overmix helps keep your Lemon Yogurt Pancakes tender and fluffy. A few lumps are absolutely fine!
Step 4: Preheat and Spoon the Batter
Warm a non-stick pan over medium heat and let it come to temperature. Lightly grease if needed, then spoon on portions of batter, using about a quarter of the mix for each pancake. Cover the pan with a lid to encourage even puffing and steam the pancakes as they cook.
Step 5: Cook Until Golden and Fluffy
Allow each pancake to cook for around 2 minutes per side, or until you see the edges look set and golden underneath. Flip gently, keeping an eye out for that beautiful rise and irresistible, sunny color. When done, remove and keep warm until serving. Repeat with all the batter for a glorious stack of Lemon Yogurt Pancakes.
How to Serve Lemon Yogurt Pancakes
Garnishes
These pancakes shine with just a drizzle of honey or maple syrup, but try topping with a dollop of creamy yogurt, a scatter of fresh berries, and a sprinkle of more lemon zest. If you like, sift a little powdered sugar over the top for a brunch-worthy finish.
Side Dishes
Lemon Yogurt Pancakes pair beautifully with crispy bacon, scrambled eggs, or fruit salads bursting with strawberries, kiwi, or grapes. For a tea-time treat, add a side of lightly sweetened ricotta or mascarpone to spoon alongside each bite.
Creative Ways to Present
For an extra-special twist, stack the pancakes with thin layers of lemon curd between each, or cut them out with cookie cutters for fun shapes. Tower them high on a cake stand for a party-worthy brunch centerpiece and scatter edible flowers or citrus curls for an eye-catching effect.
Make Ahead and Storage
Storing Leftovers
Let any leftover Lemon Yogurt Pancakes cool completely on a wire rack, then store in an airtight container in the refrigerator for up to 3 days. They’ll taste nearly as fresh as the moment you made them—ready for a quick breakfast or snack!
Freezing
To freeze, layer cooled pancakes between parchment sheets and pop them in a freezer-safe bag or container. They keep well for up to 2 months, and the flavor stays vibrant thanks to that zesty lemon and yogurt base.
Reheating
Warm pancakes in the microwave for about 30 seconds, or heat gently in a toaster oven or skillet until heated through. If reheating from frozen, there’s no need to thaw—just add a few extra seconds to the time and they’ll taste like you just made them.
FAQs
Can I use Greek yogurt in Lemon Yogurt Pancakes?
Absolutely! Greek yogurt works wonderfully and adds even more creaminess. If it’s very thick, just thin it with a splash of milk until it’s easy to mix.
Do I have to use 00 flour, or is all-purpose okay?
All-purpose flour is a perfect substitute if you don’t have 00 flour on hand. The pancakes will still turn out delicious and fluffy, though 00 flour gives a hint more tenderness.
What’s the best way to zest a lemon without bitterness?
Use a microplane or fine grater and only zest the bright yellow part—avoid the white pith underneath, as that’s where bitterness hides. Fresh zest is the secret to truly fragrant Lemon Yogurt Pancakes!
Can I make the batter ahead of time?
Because the recipe uses both yeast and baking soda, it’s best to cook the pancakes right after mixing the batter. If you need to prep ahead, measure your wet and dry ingredients separately and combine just before cooking.
How do I keep the pancakes warm for a crowd?
After making each batch, place them on a baking sheet in a 200°F (95°C) oven. This keeps Lemon Yogurt Pancakes soft and warm without drying them out, so everyone enjoys them at their best.
Final Thoughts
There’s something irresistibly bright and comforting about a plate of Lemon Yogurt Pancakes fresh from the pan, their sunny aroma and tender crumb just waiting to be dressed up and shared. If you’re ready for a breakfast that’s both easy and delightful, give these a try—I have a feeling they’ll become a new favorite in your home, too.
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Lemon Yogurt Pancakes Recipe
- Total Time: 20 minutes
- Yield: 4 pancakes
- Diet: Vegetarian
Description
Fluffy lemon yogurt pancakes with a zesty, creamy twist—golden and light, perfect for slow weekend mornings or a cozy, citrusy brunch.
Ingredients
Dry Ingredients
- 20g cornstarch
- 85g 00 flour (or substitute with all-purpose flour)
- 4g instant yeast
- 1g baking soda
- 20g sugar
Wet Ingredients
- 1 egg
- 105g plain yogurt
- 4g lemon juice
- 1/2 lemon, zest grated
- 15g cooking oil
Instructions
- Prepare Dry Ingredients: In a bowl, sift together the cornstarch, 00 flour (or all-purpose flour), instant yeast, baking soda, and sugar. This ensures even distribution and a lump-free batter.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg, plain yogurt, lemon juice, and cooking oil until smooth and fully combined. Gently stir in the grated lemon zest for a fresh citrus aroma.
- Combine Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula until just combined; avoid overmixing to keep the pancakes light and fluffy.
- Heat the Pan: Preheat a non-stick pan over medium heat. This helps the pancakes cook evenly without sticking.
- Cook Pancakes: Spoon portions of batter onto the preheated pan, shaping into pancakes. Cover the pan with a lid and cook each pancake for about 2 minutes on one side, then flip and cook for another 2 minutes, or until golden and cooked through.
- Serve: Remove pancakes from the pan and serve warm. Garnish with your favorite toppings such as honey, syrup, fresh berries, or a dollop of yogurt.
Notes
- If you don’t have 00 flour, all-purpose flour works just as well.
- Don’t overmix the batter—it’s fine if it’s a little lumpy.
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Try adding a pinch of salt to enhance flavors.
- These pancakes are best enjoyed fresh but can be reheated in a toaster for a quick snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 135 kcal
- Sugar: 4g
- Sodium: 110mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 40mg