Lemon Yogurt Pancakes with Lemon Drizzle


Eat the Week: Every meal, every dayWhen you need a treat, you can whip this up with minimum effort – and get someone else to do the frying! This batter is light, fluffy and zesty.

  • Yield: 4
  • Preparation Time: 5 Minutes
  • Cooking Time: 15 Minutes


  • 5½ oz 1 cup (150 g) plain (all-purpose) flour
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • 1 tablespoon caster (superfine) sugar
  • 6¾ oz 2/3 cup (190 g) Greek-style yogurt
  • 2½ fl oz 1/3 cup (80 ml) semi-skimmed milk
  • 2 tablespoons lemon juice
  • 1 lemon finely grated zest
  • knob of butter, melted and left to cool
  • glug of rapeseed oil
  • mint leaves, to serve
Lemon Drizzle
  • 2 tablespoons brown sugar, or more to taste
  • 2 lemons juice
  • 1 lemon finely grated zest
How to Make It
  1. Combine the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt in a large bowl. In a separate bowl, whisk together the yogurt, milk, lemon juice and zest and butter. Pour into the large bowl and combine to make a thick batter.
  2. Pour a small glug of rapeseed oil into a non-stick frying pan over medium heat. Working in batches, cook small ladlefuls of the batter, frying the pancakes for around 2–3 minutes on each side or until golden. Repeat until all the batter has been used up.
  3. For the lemon drizzle, combine the sugar, lemon juice and zest with a splash of water in a small saucepan. Warm over low heat until the sugar dissolves – this should only take a few minutes.
  4. Stack the pancakes on plates and pour over the lemon drizzle. Top with sprigs of mint and serve.

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