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 fancy pancakes – this make-and-freeze stack is ready in a flash.


Wholemeal Flour

90 g

Baking powder

½ teaspoon(s), level

Bicarbonate of Soda

½ teaspoon(s), level


½ teaspoon(s)

Egg, whole, raw

2 medium, raw

0% fat natural Greek yogurt

100 g

Semi Skimmed Milk

150 ml

0% fat natural Greek yogurt

50 g


30 g

Rapeseed Oil

1 tablespoon(s)

Vanilla Extract

¼ teaspoon(s), level


1 zest(s) of 1

Calorie controlled cooking spray

4 spray(s)


  1. Mix together the flour, baking powder, bicarbonate of 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. Mist 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, misting the pan with more cooking spray as necessary, to make a total of 16 pancakes.
  4. Serve 2 pancakes per person topped with 25g 0% fat natural Greek yogurt, a handful of fresh blueberries, some pared lemon zest and ½ teaspoon clear honey.


To freeze: let the pancakes cool completely, then layer between squares of baking 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 180°C, fan 160°C, gas mark 4, for around 10 minutes.