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Fluffy Lemon Yogurt Pancakes

Posted By Nicole On January 27, 2013 @ 7:16 am In Breakfasts,Recipes | 7 Comments

Fluffy Lemon Yogurt Pancakes
Thick, fluffy pancakes are always a good way to start any morning. I will sometimes squeeze a batch into a weekday morning, but I usually reserve them for the weekends when I have time to sit around and savor my pancakes. The weekends also give me time to play around with the flavors and ingredients in my pancakes a little bit, and these Fluffy Lemon Yogurt Pancakes are the result of a little (very successful) experimentation in the kitchen.

The Lemon Yogurt Pancakes are made with thick, greek-style yogurt in the pancake batter. The yogurt gives a very subtle tanginess to the pancakes and adds a nice thickness to the batter, which makes the finished pancakes that much taller. I prefer to use a plain yogurt when I cook or bake with it, so that I can add in sugar and other flavorings, like vanilla, myself. The tanginess of the yogurt was the perfect backdrop for a little citrus and so I flavored these pancakes with fresh lemon juice and zest. The lemon zest gives them a subtle, but delicious, lemon flavor that is a great change of pace from your average buttermilk pancakes.

You could top these pancakes off with maple syrup, honey or even with lemon curd if you want to highlight the lemon flavor even more.

Fluffy Lemon Yogurt Pancakes
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp sugar
1 large egg
2/3 cup plain greek-style yogurt
1/3 cup milk
1 tbsp lemon juice
1 tbsp lemon zest
1 tbsp butter, melted and cooled

In a medium bowl, whisk together flour, baking powder, baking soda,salt and sugar.
In a large bowl, whisk together egg, yogurt, milk, lemon zest and melted butter until smooth. Pour dry ingredients into wet ingredients and stir batter until combined. Batter should be fairly thick and it is ok if it has a few lumps in it.
Preheat a nonstick griddle or large skillet over medium-high heat, until a drop of water will skitter around the surface of the pan.
Lightly grease and then spoon batter onto pan in desired size. Cook until golden, then flip the pancakes and cook until golden on the other side.
Serve immediately. Recipe can be doubled.

Serves 2-3.


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