First, mix the lemon zest with the sugar to infuse the flavor. Grate the lemon and combine with the sugar. Set aside.

Next, mix the wet ingredients: oil, Greek yogurt, juice of one lemon, and the whole egg.

Whisk everything together!

Now, measure the flour and add the baking powder and baking soda. Mix well.

Sift the dry ingredients using a strainer to avoid lumps.

Add the sugar with lemon zest and a pinch of salt (the salt enhances the flavors).

Cut a little butter into small pieces to use with each pancake. This keeps them from sticking to the pan and adds great flavor!

Spoon 2 tablespoons of batter into the skillet and cover with a lid. Cook for about 2-3 minutes on each side until done. (Since every stove is different, you’ll get a feel for the right heat and when to flip after your first pancake. When bubbles appear, it’s usually time to flip.)

GLAZE: Mix some powdered sugar with lemon juice and zest. I don’t give exact amounts because I usually do it by feel. Start with powdered sugar in a bowl and add a splash of lemon juice. Stir, and adjust with more sugar or juice for the right consistency. Add just a little zest.

Drizzle the glaze over the pancakes and enjoy! You can sprinkle a little white sugar on top for decoration if you like.

Check out how fluffy they are inside!