Lemon Zest Yogurt Pancakes
These zesty pancakes are anything but your average pancake box. They have a delicate, fluffy texture and a subtly sweet, tangy flavor with hints of citrus in every bite. They are both indulgent and refreshing. I like to top mine with a bit of fresh fruit and a drizzle of raw honey or pure maple syrup. The yogurt not only adds moisture and volume for the perfect breakfast treat, but also adds some nutrients to your plate
Best Type of Yogurt
This recipes works with a variety of yogurt types. The higher the fat content, the thicker and richer your pancakes will come out. I personally like the extra bit of tanginess whole milk Greek yogurt adds to the mix. Many flavored yogurts can be hiding a lot of added sugars. Since we are already adding a bit of sugar to our batter, it is best to avoid the yogurts that have high added sugars. Read the label carefully. If you can’t find a lemon flavored one you like, simply opt for a plain yogurt and double the lemon zest. Or, if you’re a citrus-lover like me – triple it!
Benefits of Yogurt
Yogurt adds a healthy dose of calcium to these pancakes. It also brings benefit to gastrointestinal health via probiotics. Recent studies have shown that regular yogurt consumption may play a role in weight management and the prevention and treatment of obesity, cardiovascular disease, type 2 diabetes, hypertension and other chronic conditions (R).
Tips and Tricks
If you would like to add more nutrient benefits to the sweetener, opt for honey or maple syrup that are rich in minerals and polyphenols.
Make these gluten free by subbing in your favorite gluten free flour blend or try almond flour in place of all-purpose flour.
Make sure you butter is softened ahead of time so it creams well with the yogurt, eggs and milk. This will add volume to your pancakes.
3/4 cup lemon flavored yogurt
4 tablespoons of milk
3 tablespoons softened butter
1 tablespoon sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup all-purpose flour
½ tablespoon of lemon zest
1 teaspoon baking powder
1/2 teaspoon baking soda
In mixer, beat the yogurt, eggs, butter and milk. Add the sugar, nutmeg and cinnamon and mix to combine.
In a separate bowl, mix flour, baking powder, and baking soda.
Add the dry ingredients to the wet ingredients and mix. Fold in lemon zest.
Heat a pan over medium-high heat. Scoop about ¼ cup into hot pan and flatten slightly. Cook the pancakes 3-4 minutes, until they are golden and slightly bubbling and then flip and cook 2 more minutes, until set.