🍋✨ Fluffy Lemon Yogurt Pancakes: The Brightest, Zingiest Breakfast!


 

🥞 For the Pancakes:

• 1 cup all-purpose flour (or whole wheat/GF blend)
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 large egg
• ¾ cup plain Greek yogurt (or regular yogurt)
• ¼ cup milk (any kind)
• 2 tbsp melted butter (or oil)
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• ½ tsp vanilla extract

🍯 For Serving:

• Maple syrup or honey
• Fresh berries
• Extra lemon zest (for zing!)
• Whipped cream (optional indulgence)


👩‍🍳 Step-by-Step (20 Minutes!)

1. Mix Dry Ingredients

① Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.

2. Combine Wet Ingredients

① In another bowl, mix egg, yogurt, milk, melted butter, lemon zest, lemon juice, and vanilla.

3. Make the Batter

① Gently fold wet into dry ingredients (don’t overmix—lumps are okay!).
② Let batter rest 5 mins (for extra fluffiness).

4. Cook to Golden Perfection

① Heat a non-stick skillet over medium-low heat.
② Pour ¼ cup batter per pancake. Cook until bubbles form (~2 mins), then flip.
③ Cook 1-2 more mins until golden.

5. Serve & Shine!

🍽️ Stack high, drizzle with syrup, and top with berries & lemon zest.


💡 Pro Tips for the Best Pancakes

🔥 Extra fluffy? Separate the egg—whip the white and fold in last.
🍋 More lemon? Add ½ tsp lemon extract for intense flavor.
⏳ Meal prep? Freeze cooked pancakes—toast to reheat!