Lemon Yogurt Pancakes


Last Updated on February 28, 2021

A fresh stack of pancakes always makes the weekend even better, especially these lemon yogurt pancakes. This recipe has been a go-to of mine for the last past few months, and I can’t get enough of it! They’re gluten-free, thick, fluffy, and so easy to whip up!

Nine times out of ten I wake up craving a sweet breakfast. I love that this recipe is not only sweet, but packs in some protein from the yogurt to help keep you full. The ingredients are so simple, but it hits the spot every time!

My recipes are truly a win whenever they’re husband approved. I know I reference my husbands likes and dislikes a lot when sharing recipes, but he absolutely hates yogurt that isn’t loaded with sugar and/or fruit, but LOVES this recipe! They don’t have an overpowering yogurt taste, but have the perfect hint of citrus and maple syrup.

What you’ll need for these lemon yogurt pancakes

  • Oat flour- I like to buy my oat flour since its a lot finer, but you can make your own by blending rolled oats in the blender
  • Greek yogurt- I used a 2% yogurt for this recipe. Greek or Skyr style yogurt work best. If your yogurt has less fat, you may need to add 1-2 extra tablespoons of oat flour to get the right texture!
  • Pure maple syrup
  • Freshly squeezed lemon juice + zest
  • Eggs
  • Vanilla extract
  • Baking soda + powder

I love to top my pancakes off with extra yogurt and fresh berries! This recipes serves about 2 people, but can easily be doubled for a larger crowd.

Can I make substitutions?

Yogurt substitute: I haven’t tested this recipe with a non-dairy yogurt, but had a few Instagram followers who have and were successful!

Oat flour: if you don’t have oats or oat flour, spelt flour would be a good second option. Otherwise, all-purpose flour would work as well!

Other than those two subs, I suggest sticking to the recipe as it’s listed for best results! I can’t wait for you guys to try it. Be sure to check out some other sweet breakfast recipes, like these Blueberry Crumble Bars and Chocolate Chip Walnut Banana Bread.

Lemon Yogurt Pancakes

5 from 13 votes
Course: Breakfast


Prep time


Cooking time


Total time



*This recipe typically serves 2. It can easily be doubled for a larger crowd!
*Using a different yogurt may result in a different texture. If your batter is too runny, add 1-2 more tbsp oat flour until it thickens.


  • 1/2 cup 1/2 oat flour

  • 1/2 cup 1/2 Greek yogurt or Skyr, I’ve used 0%-2% and all worked great

  • 1 1 egg

  • 1 tbsp 1 pure maple syrup

  • 1/2 tsp 1/2 vanilla extract

  • 1/2 tsp 1/2 baking powder

  • 1/4 tsp 1/4 baking soda

  • 2 tbsp 2 fresh lemon juice

  • Zest from 1/2 a lemon

  • Maple syrup to top

  • Serve with
  • Fresh berries

  • Greek yogurt


  • Heat a large skillet on medium heat.
  • In a medium bowl, whisk together the yogurt, egg, lemon juice/zest, maple syrup, and vanilla.
  • Fold in the oat flour, baking powder and baking soda.
  • Grease your pan with cooking spray and lower heat to low/medium.
  • Pour 1/4 cup of batter onto the pan and cook for about 1 minute on one side, and 30 seconds on the other side. Cook 2-3 pancakes at a time depending on the size of your pan.
  • Once done, top with more yogurt and pure maple syrup!

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Delicious! Tried several lemon recipes and this is best. So fluffy and fresh tasting!

  2. Lauren

    Wonderful recipe! I used Chobani’s Lemon Greek Yogurt & Bisquick’s GF Pancake Mix. Absolutely delicious!

  3. Loved these! Easy and yummy. I did need to cook about 5 minutes on first side and 2 or 3 after I flipped them. 5 star but when I try to click on stars, nothing happens.

  4. Caileigh

    Delicious, fresh lemon flavor, very fluffy! It’s my go-to recipe, I love these 🙂

  5. victoria

    can I use egg whites? how many?

    • I haven’t tried with only egg whites so I’m not positive what the amount would be!

  6. Best pancakes ever! I almost never leave reviews but I had to review these! I make healthy pancakes all the time, and these ones are just the best! I top them off with some yogurt and some warm berry compote.

  7. Nastasia

    Amazing! Flavourful, light and fluffy, and perfect portion for two people. I will definitely be making these again.

  8. Can I sub out oat flour for almond flour?

    • I’m not sure almond would have the same consistency! I will to test it with almond this week since I always get asked. If you needed a GF flour, I would say a 1:1 GF baking flour would work best.

  9. We smashed them down! Lovely flavour, another winner thank Gal

  10. Do you think these could be made as waffles?? If so – any suggested modifications that would be needed?

    • I actually think the batter may be too wet for waffles, and may overflow because of both the baking soda and powder. I would have to test a modification, otherwise I wouldn’t know off the top of my head. I’m sorry!

  11. Brigitte

    Made these this morning and they were perfect!!! You are so good at putting these recipes together. I love nothing with lemon.

  12. Can I prepare a large batch and freeze the batter?

    • Hey Faigy, I’m not sure how the batter would hold up in the freezer, I’ve never tested freezing pancake batter. The cooked pancakes will likely hold up well for 1-2 months!

  13. I make these all the time! Typically, I excluded the lemon juice and zest and just do regular pancakes. I typically add dark chocolate chips, maple syrup, and coconut whipped cream! 10/10

  14. These are amazing, you do have to put in a little more work, but they are honestly so absolutely worth it. Especially when you’re a pancake lover, like myself, but gluten makes you throw up. Love these.

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