Friday, June 27, 2014

Lemon Yogurt Pancakes

These pancakes were light and fluffy and lemony.  This made about 12 large pancakes and my family finished every last one.  No leftovers.  I love that they have a little boost of protein from the Greek yogurt. This recipe has a far amount of sugar for a pancakes, but that is to counteract the tang and tartness from the lemon, yogurt and buttermilk.  You could cut it if you desired.  We loved these pancakes!


  • 2 1/2 cups flour
  • 1 TBSP baking powder
  • 1 tsp. baking soda
  • 1/2 tsp salt
  • 3 eggs, separated
  • 1/3 cup sugar
  • 1 cup plain Greek yogurt
  • 1 1/2 cups buttermilk
  • zest and juice of 1 lemon
  • 1/2 tsp lemon extract

Whisk together flour, baking powder and soda, and salt.  Separate eggs into two bowls.  Whisk egg yolks with sugar.  Add lemon zest, juice and extract.  Whisk.  Add buttermilk and whisk.  Here is a good point to preheat your griddle. Beat egg whites until they form soft peaks.  Mix buttermilk mixture and dry ingredients, until somewhat smooth.  Fold in half the egg whites, then the other half. Butter griddle and ladle on batter to make pancakes.  Turn when bubbling and underside is golden.  Serve with warm syrup, fresh berries and whipped cream, if desired.

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