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 

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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.


Serves 4


Ingredients

  • 3/4 cup lemon flavored yogurt

  • 1 egg

  • 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


Directions

  1. In mixer, beat the yogurt, eggs, butter and milk. Add the sugar, nutmeg and cinnamon and mix to combine.

  2. In a separate bowl, mix flour, baking powder, and baking soda. 

  3. Add the dry ingredients to the wet ingredients and mix. Fold in lemon zest.

  4. 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.

 

Danielle Moore