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
- 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.