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
Units
Scale
- 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