Lemon Breakfast Pancake Stack (Printer-friendly)
Fluffy lemon-infused pancakes with tangy glaze, ready in 35 minutes for a bright morning breakfast.
# What You'll Need:
→ Pancake Batter
01 - 1½ cups all-purpose flour
02 - 2 tbsp granulated sugar
03 - 2 tsp baking powder
04 - ½ tsp baking soda
05 - ¼ tsp salt
06 - 1 cup milk
07 - ½ cup plain Greek yogurt
08 - 2 large eggs
09 - 2 tbsp unsalted butter, melted
10 - 2 tbsp fresh lemon juice
11 - 2 tsp finely grated lemon zest
12 - 1 tsp vanilla extract
→ Lemon Glaze
13 - 1 cup powdered sugar
14 - 2-3 tbsp fresh lemon juice
15 - 1 tsp lemon zest
→ For Serving (optional)
16 - Fresh berries
17 - Extra lemon zest
18 - Maple syrup
19 - Whipped cream
# How to Prepare:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed.
02 - In a separate bowl, combine milk, Greek yogurt, eggs, melted butter, lemon juice, lemon zest, and vanilla. Whisk until smooth and fully incorporated.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix; small lumps are acceptable for fluffy pancakes.
04 - Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking oil.
05 - Pour ¼ cup batter per pancake onto the skillet. Cook until bubbles form on surface and edges appear set, approximately 2-3 minutes. Flip and cook 1-2 minutes until golden brown and cooked through. Repeat with remaining batter.
06 - Whisk powdered sugar with 2 tbsp lemon juice and lemon zest until smooth. Add additional lemon juice as needed to achieve pourable consistency.
07 - Stack warm pancakes on serving plates. Drizzle generously with lemon glaze and garnish with fresh berries, additional lemon zest, maple syrup, or whipped cream as desired.
# Expert Advice:
01 -
- The Greek yogurt makes these tender and tangy in a way regular pancakes never achieve
- Lemon transforms weekend breakfast into something that feels fancy without the fuss
- The glaze takes five minutes but makes everyone feel like they are eating at a restaurant
02 -
- Overmixed batter makes tough pancakes; stop stirring the moment you no longer see dry flour
- Letting the batter rest for 10 minutes before cooking improves texture noticeably
- The glaze thickens as it sits, so drizzle immediately after whisking for the prettiest presentation
03 -
- Room temperature ingredients blend more easily and create a smoother batter
- Use a microplane grater for zest that is fine and aromatic without bitter white pith