These lemon yogurt pancakes are like fluffy pillows in the mouth. Best of all they're so simple, scrumptious and gluten free for an amazing brunch!
Course: Breakfast
Cuisine: American
Keyword: Lemon Yogurt Pancakes, Pancakes
Servings: 20pancakes
Calories: 323kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
2 1/4cupsoat flour
3/4cupsugar
3teaspoonsbaking powder
1 1/2teaspoonscinnamon
1pinchsalt
1cupplain greek yogurt
1cupalmond milk
2wholelemonszested and juiced
3whole eggsyolks separated from the whites
maple syrupfor topping
Instructions
First, prepare the batter the night before. It makes the morning much easier and allows the flavor to develop! Whisk the flour, sugar, baking powder, cinnamon and salt together in a large mixing bowl to aerate the dry ingredients. In another bowl, whisk the Greek yogurt, milk, lemon zest, lemon juice and egg yolks together until it is smooth. Pour the wet ingredients into the bowl of dry ingredients and whisk it all together into a smooth batter. Have the egg whites separated into another bowl. Use a hand mixer to whip the egg whites into fluffy clouds. Use a spatula to gently fold the fluffy egg whites into the batter to finish it up. Cover the bowl and let it sit overnight.
In the morning, pre-heat an electric griddle to 350 or heat a griddle pan on the stove over medium high heat. Scoop the pancake batter using a ladle onto the griddle, cooking the pancakes in batches. They need to cook for 3-4 minutes on each side to get puffy and golden. Serve the pancakes as they cook and top them with maple syrup. Enjoy an amazing pancake brunch!
Nutrition Facts
Lemon Yogurt Pancakes
Amount Per Serving (4 g)
Calories 323Calories from Fat 132
% Daily Value*
Fat 14.7g23%
Saturated Fat 11g69%
Cholesterol 98mg33%
Sodium 91mg4%
Potassium 500mg14%
Carbohydrates 44.3g15%
Fiber 2.8g12%
Sugar 33.6g37%
Protein 9.1g18%
Calcium 13mg1%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.