Description

Indulge in the tangy and creamy goodness of Lemon Yogurt Pancakes, a quick and easy breakfast that’s perfect for any day of the week.

Ingredients

– 1 1/4 cups all-purpose flour

– 3 1/2 teaspoons baking powder

– 1 teaspoon salt

– 1 tablespoon white sugar

– 1 1/4 cups plain yogurt

– 2 large eggs

– 2 tablespoons unsalted butter, melted

– 1 tablespoon grated lemon zest

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Instructions

1. – In a large bowl, whisk together the flour, baking powder, salt, and sugar.

2. – In a separate bowl, beat the yogurt, eggs, and melted butter until well combined.

3. – Pour the yogurt mixture into the flour mixture and stir just until moist (do not overmix).

4. – Fold in the lemon zest.

5. – Heat a lightly oiled griddle or nonstick skillet over medium-high heat.

6. – Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

7. – Cook until bubbles appear on the surface, then flip and cook until golden brown, about 2 to 3 minutes per side.

8. – Serve hot, with your favorite toppings such as fresh berries, maple syrup, or powdered sugar.

Notes

For best results, use full-fat yogurt in this recipe. The lemon zest adds a bright, tangy flavor that pairs perfectly with the creamy yogurt. These pancakes can be made in advance and reheated for a quick and easy breakfast.

Prep Time: 10
Cook Time: 15
Category: Breakfast
Method: Stovetop
Cuisine: American