Lately I’m dreaming all about spring! Sunny and beautiful days, full of flowers and fresh veggies and fruits from the market. This is the vibe that I want you to feel, tasting those fluffy and delicious lemon yogurt pancakes. The perfect breakfast for the whole family to enjoy in a beautiful spring morning! Let’s get into it, shall we?
What you will need
- Milk. You can use any milk of your choice. I have made those fluffy and delicious lemon yogurt pancakes with almond milk and dairy milk and in both cases the result was great. So use what you have on hand.
- Eggs. I like to use large pasture-raised organic eggs as I feel that the animals are treated better at the pastures.
- Yogurt. This is what makes the pancakes so fluffy. Yogurt is a great alternative when you want to get the buttermilk pancakes texture even when you don’t have buttermilk. I used Greek style yogurt but if you have a non Greek style which is usually more watery, you should add 1-2 more tablespoons flour so the final consistency is the expected.
- Flour. I used a combination of whole wheat and all purpose flour in 1:1 ration. If you want to use just all purpose or just whole wheat you can but you might need to change the amount. Start with adding 1.5 cups of the flour that you want and then add 1 tbsp until you reach a thick and creamy pancake batter.
- Lemon. The star of the show! Lemon is one of my favorite aromas to use in my baking (well along with orange and cinnamon). You will need just the zest of a lemon and not the juice.
- Poppy seeds. Well I believe that poppy seeds and lemon are best friends! They add extra texture and flavor and of course nutrition too!
- Baking powder. This the the raising agent.
How I served it
There are lots of different ways to serve those fluffy and delicious lemon yogurt pancakes. But my favorite is with Greek yogurt and maple syrup. The pancakes themselves are not sweet as I didn’t add any sweetener. And I did this on purpose as I want to give the option to whoever tries those to adjust the sweetness with serving it with honey or maple syrup. To be honest, I love to snack on those pancakes plain as well.
How to store
Those pancakes are best served warm out of the pan. It literally takes less than 15 min from start to finish to prepare the pancakes. So I will encourage you to prepare them the same day. However, I understand that some times we want a make ahead breakfast for those super busy days. And yes you can cook the pancakes the day before and store in a air-tight container in your fridge. The morning you will need to warm them up before you enjoy them however keep in mind that they will not be equally fresh.
Are you a pancakes lover?
I you love pancakes then you should also check my:
- Aromatic walnut pancakes
- Gluten-free buttermilk pancakes
- Easy gluten-free sheet pan pancakes, three ways
Fluffy and delicious lemon yogurt pancakesCourse: BreakfastDifficulty: Easy
1¼ cup milk of your choice
½ cup Greek yogurt
1 cup whole wheat flour
1 cup all purpose flour
1½ tbsp baking powder
1 tbsp poppy seeds
Zest of 1 lemon
- In a mixing bowl mix all the wet ingredients (milk, eggs, yogurt) to well incorporate
- Add the dry ingredients (flour, baking powder, poppy seeds, lemon) and mix to incorporate. Do not over mix
- Brush a non-stick pan with a little bit of coconut oil
- Place 1/4 cup of pancake batter per pancake and cook over medium heat until bubbles form (around 2-3min)
- Flip the pancakes and cook from the other side
- Serve with Greek yogurt and honey or maple syrup