Start your day with these Lemon Yogurt Pancakes – a light, fluffy, high protein twist on a classic breakfast favorite! Packed with zesty flavor and wholesome ingredients, they’re perfect for a refreshing and energizing meal. And, they make great leftovers to pop in the toaster for busier mornings!
Lemon Yogurt Pancakes with Apricot Compote
Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
For the Lemon Yogurt Pancakes:
- 1 ¾ cups All Purpose Flour, or flour of choice
- 2 T Granulated Cane Sugar
- Zest of 1 Lemon, or more for extra tanginess
- 2 tsp. Baking Powder
- ½ tsp. Ground Cinnamon
- ¼ tsp. Baking Soda
- 1 cup Plain Yogurt
- 2 large Eggs
- 2 T Olive Oil
- ¼ cup Whole Milk
- 2 T Lemon Juice about ½ Lemon
For the Apricot Compote:
- 5 Apricots, pitted and chopped
- ¼ cup Water
- Juice of 2 Limes or 1 Lemon
For Serving:
- Fresh Blueberries
- Maple Syrup, warmed
Instructions
- In a large bowl, combine the sugar and lemon zest. Mix with your fingers to help release the lemon essence.
- Add the flour, baking powder, baking soda and salt to mix.
- Add the yogurt, eggs, olive oil, milk and lemon juice. Mix until just combined. If the batter seems too thick, add more milk or buttermilk until a smooth, semi-runny batter that holds its shape when scooped onto the skillet.
- Using ¼ cup batter per pancake, cook on a preheated griddle over medium heat. The more butter you use to cook the pancakes, the crisper and more golden the edges will be!
- Cook for 1-2 minutes untouched, until you see bubbles on top and the edges turning golden, then flip to cook another 1-2 minutes until firm in the center when touched.
