Lemon Breakfast Pancake Stack (Printable Version)
Fluffy golden pancakes infused with fresh lemon zest, stacked high and topped with a tangy lemon glaze.
# 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
# Directions:
01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until evenly distributed.
02 - In a separate bowl, combine milk, Greek yogurt, eggs, melted butter, lemon juice, lemon zest, and vanilla. Whisk until completely smooth and incorporated.
03 - Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined—do not overmix. Small lumps are acceptable and will result in fluffier pancakes.
04 - Place a nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking oil.
05 - Pour ¼ cup batter per pancake onto the heated surface. Cook until bubbles form across the surface and edges appear set, approximately 2-3 minutes. Flip and cook an additional 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 in a small bowl. Add additional lemon juice as needed to achieve a pourable consistency.
07 - Stack warm pancakes on serving plates. Drizzle generously with lemon glaze and top with fresh berries, extra lemon zest, maple syrup, or whipped cream as desired.
# Expert Hints:
01 -
- The Greek yogurt makes them incredibly tender while keeping that fluffy texture we all chase
- Fresh lemon zest and juice transform ordinary pancakes into something that feels like brunch at a fancy cafe
02 -
- Overmixing the batter will make your pancakes tough, so stop as soon as the flour disappears
- The glaze thickens as it sits, so pour it right after whisking or thin with a tiny more juice
03 -
- Room temperature ingredients blend better and create more even pancakes
- Let the batter rest for 5 minutes before cooking for the fluffiest results