Lemon Yogurt Pancakes with Raspberries and Creamy Yogurt Topping
Lemon Yogurt Pancakes with Raspberries are light, fluffy, and full of fresh citrus flavor. The combination of tangy lemon and creamy yogurt makes these pancakes incredibly tender, while keeping them not overly sweet. They pair beautifully with juicy raspberries and a smooth yogurt topping made with just a touch of condensed milk for gentle sweetness.
These lemon yogurt pancakes are perfect for a relaxed weekend breakfast, a cozy brunch, or even a light dessert. They come together quickly with simple ingredients, making them an easy choice for busy mornings when you still want something special. With Pancake Day just around the corner, this recipe is a fresh and lighter twist on classic pancakes that everyone will love.
If you’re looking for easy homemade pancakes that feel cafe-style but are made with wholesome ingredients, this recipe is for you. Soft, fragrant, and beautifully balanced, these pancakes are sure to become a favorite you’ll make again and again.
Why You’ll Love This Recipe
- Soft and fluffy texture – yogurt keeps the pancakes tender
- Balanced lemon flavor – fresh, not sharp or sour
- No refined sugar overload – naturally mild and pleasant
- Customizable toppings – great with fruit, yogurt, or syrup
- Freezer-friendly – make ahead and reheat easily
- Perfect for all ages – adults love it, kids enjoy it
🛒 Ingredients You’ll Need
- Cornstarch
- All-purpose flour
- Baking powder
- Sugar
- Egg
- Plain yogurt
- Fresh lemon juice
- Lemon zest
- Neutral vegetable oil
How to Make Lemon Yogurt Pancakes with Raspberries
- Mix the dry ingredients
Sift the flour, then whisk together the flour, cornstarch, baking powder, and sugar.
- Mix the wet ingredients
In a separate bowl, whisk the yogurt and egg, then add the lemon juice and lemon zest.
- Combine
Pour the wet mixture into the dry ingredients and gently mix until just combined (don’t overmix).
- Add the oil
Stir in the vegetable oil until the batter looks smooth. - Cook the pancakes
Heat a non-stick pancake pan (or crepe pan) over medium heat. Cook the pancakes on a dry pan with the lid on.
Flip with a spatula when you see lots of bubbles on the surface and the edges look set. - Make the yogurt topping
Mix a little condensed milk with plain yogurt until creamy. - Serve
Top with raspberries, extra lemon zest, and the yogurt sauce.
Or use your favorite toppings like Nutella, melted chocolate, banana, or even ice cream.
Tips for Perfect Lemon Yogurt Pancakes
- Use about 1½ tablespoons of batter per pancake
Spoon the batter onto the pan and gently shape it into a circle. This keeps the pancakes light and prevents them from becoming too thick. - Cook on a non-stick pan
A good non-stick pan works best. If your pan isn’t non-stick, lightly grease it before cooking to prevent sticking and uneven browning.
(Yes — this is correct and practical advice.) - Flip when bubbles appear
Turn the pancakes only when you see lots of bubbles on the surface and the edges look set. This ensures they cook evenly inside. - Cook with a lid on
Covering the pan helps the batter cook through gently, keeping the pancakes soft and fluffy. - Add topping while serving
Spoon the yogurt and condensed milk topping over the pancakes right away so they stay moist and tender. This simple sauce is perfect for preventing dryness.
FAQ
Can I make these lemon yogurt pancakes ahead of time?
Yes. These pancakes are great for meal prep. Let them cool completely, then store them in an airtight container.
How should I store leftover pancakes?
Keep them in the refrigerator for up to 2–3 days. Place parchment paper between layers to prevent sticking.
Can I freeze lemon yogurt pancakes?
Absolutely. Freeze the pancakes in a single layer first, then transfer to a freezer-safe bag or container. They keep well for up to 1 month.
How do I reheat them without drying out?
Reheat gently in a covered pan, microwave, or oven. Adding a little yogurt topping or covering them while reheating helps keep them soft.
How many pancakes does this recipe make?
This recipe makes one serving, about 6–7 small pancakes (one stack). If you’re cooking for family or guests, it’s best to double or triple the recipe.
Can I skip the raspberries?
Yes. These pancakes work well with many toppings, including bananas, chocolate, Nutella, or even ice cream for a dessert-style version.
Are these pancakes suitable for kids?
Yes. They have a mild lemon flavor, soft texture, and are not overly sweet, making them a kid-friendly option.
Lemon Yogurt Pancakes with Raspberries and Creamy Yogurt Topping
Ingredients
- 85 g all-purpose flour
- 20 g cornstarch
- 5 g baking powder
- 20 g sugar
- 1 egg
- 150 g plain yogurt
- 2 teaspoons lemon juice
- ½ teaspoon lemon zest
- 15 g vegetable oil
For the topping:
- 1 tablespoon condensed milk
- 2 tablespoons plain yogurt
To serve:
- Fresh raspberries
- Extra lemon zest
Instructions
- Sift the flour and combine it with cornstarch, baking powder, and sugar.
- In a separate bowl, whisk the egg with yogurt, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Stir in the vegetable oil.
- Heat a non-stick pan over medium heat. Spoon about 1½ tablespoons of batter per pancake and shape into a circle.
- Cook on a dry pan with the lid on. Flip when bubbles appear on the surface.
- For the topping, mix condensed milk with yogurt until smooth.
- Serve pancakes warm with raspberries, lemon zest, and yogurt topping.
