Photo of Lemon & yogurt pancakes by WW

Lemon & yogurt pancakes

Points® value
Total Time
50 min
15 min
35 min
Perfect for stashing in the freezer for days when you suddenly have the last minute urge to indulge in some pancakes – this make-and-freeze stack is ready in a flash.


Whole wheat flour

¾ cup(s)

Baking powder

½ tsp(s)

Baking soda

½ tsp(s)

Table salt

½ tsp(s)


2 large

Fat-free skim milk



1½ tbsp(s)

Plain fat free Greek yogurt


Canola oil

1 tbsp(s)

Vanilla extract

¼ tsp(s)


2 wedge(s), zested, divided (half for mixture and half for garnish)

Cooking spray

4 spray(s)

Plain fat free Greek yogurt

5 tbsp(s), for garnish


2 cup(s), for garnish


4 tsp(s), for garnish


  1. Mix together the flour, baking powder, baking soda, and salt in a large bowl.
  2. In a separate bowl, whisk together the eggs, milk, yogurt, honey, oil, vanilla extract and lemon zest until smooth. Add the egg mixture to the flour mixture and stir until just blended.
  3. Spray a nonstick frying pan with the cooking spray and set over a medium-low heat. Fill a ladle two-thirds full of the batter and pour onto the pan. Tilt the pan so that the batter spreads as thinly as possible. Cook for 1-2 minutes until one side is lightly golden then turn the pancake and cook for another 30 seconds to 1 minute. Slide it onto a plate then repeat with the remaining batter, spraying the pan with more cooking spray as necessary, to make a total of 16 pancakes.
  4. Serve 2 pancakes per person topped with 2 tsp Greek yogurt, 1/4 cup fresh blueberries, lemon zest, and ½ tsp honey.


To freeze: let the pancakes cool completely, then layer between squares of parchment paper. Wrap pairs of pancakes (or a complete stack) in kitchen foil and freeze for up to 2 months. Defrost at room temperature, then reheat the foil-wrapped pancakes in an oven that’s preheated to 365°F for around 10 minutes.