Lemon Yogurt Pancakes with Apricot Compote

Lemon Yogurt Pancakes with Apricot Compote are a bright, fresh twist on a breakfast classic. These pancakes are extra tender thanks to the yogurt, and the hint of lemon adds a sunny, citrusy note that pairs perfectly with the warm, slightly tangy apricot topping. It’s the kind of breakfast I make when I want something comforting but a little special.

Why You’ll Love This Recipe

I love how the yogurt gives the pancakes a soft, almost cake-like texture while keeping them light. The lemon zest and juice brighten up the flavor, making them feel refreshing rather than heavy. And the apricot compote? It’s quick, elegant, and adds just the right amount of sweetness. This recipe is perfect for weekend brunch or any time I want to start the day with something cheerful and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pancakes:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Sugar
• Eggs
• Plain yogurt (Greek or regular)
• Milk
• Fresh lemon juice
• Lemon zest
• Vanilla extract
• Butter or oil for cooking

For the apricot compote:

• Dried or fresh apricots, chopped
• Water or orange juice
• Sugar or honey
• Lemon juice
• A pinch of salt

Directions

1. I start by making the compote. In a small saucepan, I combine chopped apricots, water or juice, sugar, and a bit of lemon juice. I bring it to a simmer and let it cook for 10–15 minutes until the apricots are soft and the sauce thickens slightly.
2. For the pancake batter, I whisk together the dry ingredients in one bowl: flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, I whisk the eggs, then add yogurt, milk, lemon juice, lemon zest, and vanilla extract.
4. I gently mix the wet ingredients into the dry, stirring just until combined. I let the batter rest for a few minutes while I heat a skillet.
5. I grease a hot skillet or griddle and scoop about ¼ cup of batter per pancake.
6. I cook them until bubbles form on top and the edges look set, then flip and cook the other side until golden.
7. I serve the pancakes stacked, topped generously with warm apricot compote.

Servings and timing

This recipe serves 4 people and makes about 10–12 medium pancakes. Prep time is around 15 minutes, and cook time is about 20 minutes, for a total of 35 minutes from start to finish.

Variations

When I want something even fruitier, I add chopped apricots or blueberries right into the batter. I’ve also used orange zest instead of lemon for a different citrus flavor. For a dairy-free version, I use almond or oat milk and coconut yogurt. Sometimes I add a pinch of cardamom or cinnamon to the compote for extra warmth.

Storage/Reheating

I store leftover pancakes in the fridge for up to 3 days or freeze them in a single layer before transferring to a bag. To reheat, I use a toaster or warm them in a skillet. The compote keeps in the fridge for up to a week and can be reheated gently on the stovetop or in the microwave.

FAQs

Can I use fresh apricots for the compote?

Yes, when they’re in season, I love using fresh apricots. I just reduce the cooking time since they soften faster than dried ones.

Can I make the pancake batter ahead?

I prefer to make the batter fresh, but I sometimes mix the dry and wet ingredients separately the night before and combine them in the morning.

What kind of yogurt works best?

I usually use plain Greek yogurt for thickness, but regular yogurt works too. Just adjust the milk amount if the batter feels too thin or thick.

Can I use lemon extract instead of fresh lemon?

Fresh lemon juice and zest give the best flavor, but a tiny bit of lemon extract can work in a pinch. I use it sparingly—it’s quite strong.

Is this recipe good for brunch?

Absolutely. These pancakes look and taste special, especially with the golden apricot compote on top. They’re perfect for guests or a lazy Sunday morning.

Conclusion

Lemon Yogurt Pancakes with Apricot Compote are a refreshing, cozy way to start the day. The bright citrus notes and fruity topping make them feel like a treat, but they’re simple enough for any morning. Whenever I want something a little sunny and a lot delicious, this is the recipe I turn to.

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