these super fluffy whole grain pancakes are loaded with lemon flavor making them the perfect breakfast to usher in spring! serve with a pad of butter and drizzle of maple syrup for a breakfast the whole house will love!
Happy first day of Spring friends! Not the start to this season that I’m sure most of us expected to have, but luckily we can still celebrate it in the kitchen with spring flavors! I’m happy to say that this recipe definitely delivers in that department!
These pancakes are so loaded with lemon flavor, with a little butter and syrup it feels like you’re eating lemon pound cake.
I threw some yogurt into them cause I love how light and fluffy it makes the pancakes, but you could use ricotta or just omit the yogurt if you don’t have any on hand.
In my opinion it enhances the texture (and I like that it adds a little boost of protein) but I’ve also made these without it many times and they come out just as delicious.
To make things really special, you can dust with a little powdered sugar before serving. I didn’t have any on hand but when I do, I always sift a little on top! It would also be great topped with the mixed berry compote I use in this recipe!
These are a perfect Easter brunch or make ahead breakfast. They freeze and reheat really well so you can make a big batch over the weekend and have them on hand for easy meals all week long!
whole grain lemon yogurt pancakes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 10–12 pancakes 1x
- Category: breakfast
Description
these super fluffy whole grain pancakes are loaded with lemon flavor making them the perfect breakfast to usher in spring! serve with a pad of butter and drizzle of maple syrup for a breakfast the whole house will love!
Ingredients
- 1 1/4 cup white whole wheat or all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup 2% greek or skyr yogurt (ricotta would also work)
- 2 tablespoons canola oil
- Juice of 1 lemon (~2 tbsp.)
- 1 1/2 – 2 cups milk
- Zest of 2 lemons
- Butter for greasing the pan
Instructions
- Combine flour, baking powder, sugar and salt in a medium mixing bowl and set aside.
- In a separate mixing bowl, combine egg, yogurt (or ricotta), canola oil, juice of lemon and 1 1/2 cups of the milk.
- Add the wet ingredients to the dry. Gently fold in zest once combined. Using the other 1/2 cup of milk, slowly stream into the batter 1/4 cup at a time until desired consistency is reached (*see note)
- Heat a griddle or place a non-stick pan over medium heat on the stove top. Add a small pad of butter to grease.
- Add 1/4 – 1/3 cup of the batter to the griddle or pan. Once small bubbles have started to form around the entire pancake, flip. Repeat until all remaining batter is used.
Notes
- These pancakes can be very thick. If you like that, no need to add additional milk! If you like a thinner pancake, go ahead and stream it in until batter is fairly thin.
- Pancakes will keep for up to 4 days in an airtight container in the fridge or up to 2 months in a freezer safe bag in the freezer.
Keywords: breakfast, pancakes, morning, spring, easy meal, whole grain, lemon
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Gluten-Free Lemon Waffles with Mixed Berry Compote
To start, this is the best website format I’ve experienced for recipes. It’s easy to navigate the recipe is easy to find, thank you!
These pancakes are the best I’ve had!!! I love them i make them all the time–too much of the time I need vegetables xD—
Thank you for sharing, glad I found this.
★★★★★
Thank you so much Gabriella! That makes me so happy to hear 🙂 I’m so glad you enjoyed them and they’ve become a regular part of your rotation as they have here!