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whole grain lemon yogurt pancakes // cait's plate

whole grain lemon yogurt pancakes

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 10-12 pancakes 1x
  • Category: breakfast


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!


  • 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 1/22 cups milk
  • Zest of 2 lemons
  • Butter for greasing the pan


  1. Combine flour, baking powder, sugar and salt in a medium mixing bowl and set aside.
  2. In a separate mixing bowl, combine egg, yogurt (or ricotta), canola oil, juice of lemon and 1 1/2 cups of the milk.
  3. 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)
  4. Heat a griddle or place a non-stick pan over medium heat on the stove top.  Add a small pad of butter to grease.
  5. 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.


  • 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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