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Greek Yogurt Lemon Pancakes with Raspberry Preserves

Annie Garcia
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.
Course Breakfast


Raspberry Compote:

  • ½ Cup Bonne Maman Raspberry Preserves
  • 1 Tablespoon water


  • 1 Cup Flour
  • 1 Teaspoon baking powder
  • 1.5 Tablespoons sugar
  • ¼ Teaspoon salt
  • 1 Cup Greek yogurt
  • ¾ Cup Almond milk I use unsweetened vanilla
  • 2 Large eggs separate the yolks and whites
  • 2.5 Teaspoons meyer lemon juice
  • 2.5 Teaspoons meyer lemon zest


  • First, make the raspberry compote by heating the preserves over medium heat in a saucepan, stirring with a wooden spoon. Once the preserves are warmed through after about a minute, add the water and stir to incorporate to develop a thinner consistency. Turn off the heat and cover the pot while you prep the rest of the dish. Reheat before serving if necessary.
  • Combine dry ingredients in a large bowl and set aside.
  • Separate the egg yolks from the egg whites, and set the egg whites aside.
  • Combine greek yogurt, almond milk, egg yolks, lemon juice and zest, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the yogurt and milk mixture, stirring gently until just combined.
  • Whisk the egg whites in a mixer or with a handheld mixer until they form stiff peaks. Gently fold the egg whites into the batter. (Whisking the egg whites separately makes the pancakes extra fluffy)
  • Heat a cast iron pan, nonstick pan, or a griddle over medium-high heat. Melt a small bit of butter in the pan, enough to coat the surface. Use a ?-cup measure to pour batter onto the heated pan. Cook the pancakes for about 3 or 4 minutes, until you see a few bubbles popping through the pancakes and the undersides begin to turn slightly golden. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining batter.
  • Serve pancakes with raspberry compote, additional lemon zest, and fresh raspberries if you have them!