Description
These yogurt pancakes are soft, fluffy, and slightly tangy with a hint of lemon. Made with yogurt and yeast, they rise beautifully and make a perfect breakfast or snack that’s quick and easy to prepare.
Ingredients
- 20g cornstarch
- 85g 00 flour (or plain flour)
- 4g instant yeast
- 1g baking soda
- 20g sugar
- 1 egg
- 105g plain yogurt
- 4g lemon juice
- 1/2 lemon, zest grated
- 15g cooking oil
Instructions
- Sift together cornstarch, flour, yeast, baking soda, and sugar in a bowl.
- In a separate bowl, whisk together egg, yogurt, lemon juice, and oil until smooth. Stir in lemon zest.
- Combine wet and dry ingredients, stirring gently until just mixed.
- Let the batter rest for 5–10 minutes to activate the yeast.
- Heat a pan over medium heat. Cook pancakes with a lid on, about 2 minutes per side, until golden and fluffy.
- Serve warm with your favorite toppings.
Notes
- Swap lemon zest with orange zest for variation.
- Use plant-based yogurt for a dairy-free version.
- Mix in blueberries or chocolate chips for added flavor.
- Add vanilla extract or extra sugar for sweetness.
- Freeze pancakes layered with parchment paper for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 small pancakes
- Calories: 210
- Sugar: 8g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
