Welcome to your new favorite brunch dish. What makes these pancakes different from every other pancake? Greek yoghurt and Meyer lemon. A cup of Greek yoghurt goes into the batter with Meyer lemon juice and zest, giving the pancakes a tang and citrus brightness that milk alone cannot achieve. Flour, sugar, baking powder, baking soda, salt, eggs, and melted butter round out the batter. Served with raspberry preserves on top.
Meyer lemons are sweeter and less acidic than regular lemons. The zest goes into the batter and you taste it in every bite. The raspberry preserves are the topping, not maple syrup. The fruit and citrus together taste like a spring morning.
Quick Tips for Making Lemon Yoghurt Pancakes
Use Greek yoghurt, not regular
Greek yoghurt is thicker and tangier. It makes the batter denser and the pancakes fluffier. Regular yoghurt makes a thinner batter. 
One full cup. It replaces most of the liquid in a standard pancake recipe.
Zest the Meyer lemon before juicing
Use a microplane to zest the lemon before cutting it. The zest contains the aromatic oils. Juice after zesting.
If you cannot find Meyer lemons, use regular lemons with a pinch of sugar added to the zest. The flavour is close.
Greek Yogurt Lemon Pancakes with Raspberry Preserves
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Greek yogurt and Meyer lemons take these pancakes to a whole new level of fluffy and tangy deliciousness. Top them with raspberry preserves for a perfect spring brunch.
Ingredients
- 1 cup Greek yogurt
- 2 tablespoons Meyer lemon juice
- 1 tablespoon Meyer lemon zest
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 2 tablespoons butter, melted
- Bonne Maman Raspberry Preserves for topping
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the Greek yogurt, Meyer lemon juice, Meyer lemon zest, eggs, and melted butter.
- Combine the wet and dry ingredients, stirring until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look dry, then flip and cook until golden brown.
- Serve pancakes warm with Bonne Maman Raspberry Preserves on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 8
- Carbohydrates: 35
- Fiber: 1
- Protein: 8
Frequently Asked Questions
What is a Meyer lemon?
A cross between a lemon and a mandarin orange. Sweeter, less acidic, and more floral than a regular lemon. The skin is thinner and darker yellow. Available at many grocery stores in late winter and spring.
Can I use a different preserve?
Strawberry, blueberry, or apricot preserves all work. Raspberry is the tangiest and contrasts the sweet, citrusy pancakes well.
Can I make the batter ahead?
Mix the dry and wet ingredients separately the night before. Combine in the morning and cook immediately. The baking powder and soda activate on contact with liquid and lose strength over time.
