In bowl beat the egg and mix in fat free yogurt milk and the oil. Stir in sugar and nutmeg.

In separate bowl combine flour, baking powder and baking soda. Add the flour mixture to the liquid and mix. The batter will be thick.

Grease the griddle and pour 1/4 cup batter onto griddle. Cook pancakes until they bubble then turn. Makes 8 pancakes.

Serve with warm maple syrup.


Zesty, citrus-tinged pancakes that use fat-free lemon yogurt for their distinct flavor. For more citrus taste, add 1/2 teaspoon orange or lemon zest to the batter.

Mr Breakfast would like to thank kj727 for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 3 votes.

From Pancakes

Rating (out of 5):

Good, easy recipe. Works every time.

Comment submitted: 7/17/2010 (#10901)



From healthydietmom

Rating (out of 5):

My kids really loved these pancakes! I ended up doubling the recipe to feed our family of 5 and then I substituted the milk with rice milk, the nutmeg with cinnamon, the oil with flax oil, the sugar with Sucanat, and the white flour with wheat flour plus a couple of tablespoons of black-eyed pea flour. I also added an additional cup of quick oats to make them a bit heavier.

Comment submitted: 8/15/2008 (#6141)



From Erin

Rating (out of 5):

I made your light and tasty lemon yogurt pancakes this morning for breakfast. They were just as described and a success with my partner. I made a few changes. Instead of lemon yogurt, plain yogurt with 3/4 cup of frozen berry mixed with water. I also used whole wheat flour; so I added more soy milk. Thanks for the awsome recipe! Five Star!!

Comment submitted: 8/18/2006 (#66)

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