Lemon Yogurt Pancakes

¼ cup plain or lemon yogurt
½ tablespoon unsalted butter, melted
1 egg
½ tablespoon grated lemon zest, plus more for serving
¼ cup fresh lemon juice, from about 2 lemons
1⁄8 cup milk, or more as needed (same note as yogurt)
½ cup self-rising flour (you can substitute ½ cup all-purpose flour, ¼ teaspoon salt, and ¾ teaspoon baking powder, mixed together)
1 tablespoon sugar
Vegetable oil for greasing the pan
Confectioner’s sugar for serving


In a large bowl, combine the yogurt, melted butter, egg, lemon zest, lemon juice, and milk and beat well with a whisk or electric mixer. Add the flour and sugar. Stir carefully until incorporated, but don’t overmix. (Add more milk if the batter is too thick. It should have the consistency of a loose milkshake.)

Preheat the oven to 175 degrees. Heat a griddle or nonstick pan over medium-high heat, and add 1 tablespoon of vegetable oil or butter. To see if the griddle or pan is hot enough, throw in a little batter. You should hear a light sizzle but shouldn’t smell or see smoke.

When the griddle or pan is ready, pour in silver-dollar-size pancakes. Watch for little bubbles to form on the surface, about 3 to 4 minutes. Flip and cook for another 3 to 4 minutes. Keep the pancakes in the oven until you’re ready to serve.

Serve warm. Garnish with confectioner’s sugar and grated lemon zest to taste.