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Lemon Yogurt Pancakes with Apricot Compote

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Lemon Yogurt Pancakes with Apricot Compote are soft, citrusy pancakes made tender with yogurt and topped with a sweet, tangy apricot compote, perfect for a bright and comforting breakfast or brunch.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 2 large eggs
  • 1 cup plain yogurt (Greek or regular)
  • 1/2 cup milk
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • Butter or oil for cooking
  • 1 cup dried or fresh apricots, chopped
  • 1/2 cup water or orange juice
  • 2 tbsp sugar or honey
  • 1 tbsp lemon juice
  • Pinch of salt

Instructions

  1. In a small saucepan, combine chopped apricots, water or juice, sugar or honey, lemon juice, and a pinch of salt. Simmer for 10–15 minutes until apricots are soft and sauce thickens slightly. Set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, whisk eggs, then mix in yogurt, milk, lemon juice, lemon zest, and vanilla extract.
  4. Pour wet ingredients into dry and stir gently until just combined. Let batter rest for a few minutes.
  5. Heat a greased skillet or griddle over medium heat. Scoop 1/4 cup batter per pancake onto the skillet.
  6. Cook until bubbles form and edges are set, then flip and cook the other side until golden.
  7. Serve pancakes stacked with warm apricot compote spooned on top.

Notes

  • Use fresh apricots when in season and reduce cooking time.
  • For extra flavor, add blueberries or chopped apricots to the batter.
  • Dairy-free option: substitute almond/oat milk and coconut yogurt.
  • Add a pinch of cardamom or cinnamon to the compote for warmth.
  • Store pancakes in fridge up to 3 days or freeze; reheat in toaster or skillet.

Nutrition

Find it online: https://cookedbymaya.com/lemon-yogurt-pancakes-with-apricot-compote/