Lemon Yogurt Pancakes with Raspberries and Creamy Yogurt Topping
Light and fluffy lemon yogurt pancakes with a fresh citrus flavor. Not overly sweet, easy to make, and perfect for breakfast or Pancake Day. Served with raspberries and a creamy yogurt topping made with condensed milk.
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.
Notes
This recipe makes one serving (about 6–7 small pancakes).
For family or guests, double or triple the recipe.
Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
Best served with yogurt topping to keep pancakes soft and moist.