Lemon Yogurt Pancakes with Apricot Compote
Start your day with these Lemon Yogurt Pancakes – a light, fluffy, and high protein twist on a classic breakfast favorite! Packed with zesty flavor and wholesome ingredients, they’re perfect for a refreshing and energizing meal. And they make great leftovers to pop in the toaster for busier mornings!
Ingredients you’ll need:
- all purpose flour, or flour of choice
- granulated cane sugar
- lemons
- baking powder
- baking soda
- salt
- plain yogurt
- eggs
- olive oil
- butter
- whole milk
- apricots
- (optional) limes
How to Store Leftover Pancakes? How to reheat?
Allow the pancakes to cool completely, then store in an airtight container or resealable bag. Stack the pancakes with parchment paper in-between to prevent any sticking. Store in the fridge up to 3-4 days, or in a freezer-safe bag for up to 1-2 months.
Cook breakfast with me!
Lemon Yogurt Pancakes with Apricot Compote
Ingredients
For the Lemon Yogurt Pancakes:
- 1 1/2 cups All Purpose Flour or flour of choice
- 2 tbsp. Granulated Cane Sugar
- Zest of 1 Lemon or more for extra tanginess
- 2 tsp. Baking Powder
- 1/2 tsp. Ground Cinnamon
- 1/4 tsp. Baking Soda
- 1 cup Plain Yogurt
- 2 large Eggs
- 2 tbsp. Olive Oil
- 3/4 cup Whole Milk
- 2 tbsp. Lemon Juice about 1/2 lemon
For the Apricot Compote:
- 5 Apricots pitted and chopped
- 1/4 cup Water
- Juice of 2 Limes or 1 lemon
For Serving:
- Fresh Blueberries
- Maple Syrup warmed
Instructions
For the Lemon Yogurt Pancakes:
- In a large bowl, combine the sugar and lemon zest. Mix with your fingers to help release the lemon essence.
- Add the flour, baking powder, baking soda, and salt to mix.
- Add the yogurt, eggs, olive oil, milk, and lemon juice. Mix just until combined. If the batter is too thick, add more milk until a smooth, semi runny batter that holds its shape when scooped onto the skillet.
- Using 1/4 to 1/3 cup batter per pancake, cook on a preheated griddle over medium heat. The more butter you use to cook the pancakes, the crisper and more golden the edges will be!
- Cook for 1-2 minutes untouched, until you see bubbles on top and the edges turning golden, then flip to cook another 1-2 minutes, until firm in the center when touched.
For the Apricot Compote:
- Combine all ingredients in a saucepan over medium high heat. If desired, add 1 tablespoon sugar to balance out the apricot’s tanginess with sweetness.
- Cook for 5-6 minutes, until bubbly and apricots are tender. Then reduce to medium low heat for 10-12 minutes.
To Serve:
- Enjoy the lemon yogurt pancakes warm with the apricot compote, maple syrup, and fresh blueberries!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
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This was absolutely amazing. I love trying different pancake recipes, and the texture of this was just so soft and fluffy! I substituted with orange rind as I was out of lemons, and it was really good! Kids were lined up before the next one was even out of the pan! We just had them with yogurt and honey 🍯
Made these the other morning and I think I’ll have to add to my spring/summer weekly meal rotation! Absolutely delicious!!
Lauren, this was my favourite pancake recipe so far! it turned out so bubbly and soft. Thank you for sharing the recipe with us!
Best pancakes recipe ever, trust me
This worked exactly as written, thanks!
Are you able to use Greek yogurt or needs to be plain yogurt?
Hi Carla! Yes, you can absolutely use Greek yogurt!