Yogurt Pancakes Recipe

 Yogurt Pancakes Recipe Yogurt Pancakes Recipe photo by Taste of Home Rating 5

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Get your day off to a great start with these yummy pancakes. Short on time? Make a batch on the weekend! —Cheryll Baber, Homedale, Idaho

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Yogurt Pancakes Recipe
  • Prep: 15 min. Cook: 5 min./batch
  • Yield: 6 Servings
    •
15 5 20

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 2 cups (16 ounces) plain yogurt
  • 1/4 cup water
  • Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans, optional

Directions

  • In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown.
  • To freeze, arrange cooled pancakes in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.
  • To use frozen pancakes: Place pancake on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through. Yield: 12 pancakes.

Nutritional Facts 2 pancakes (calculated without optional ingredients) equals 242 calories, 5 g fat (2 g saturated fat), 81 mg cholesterol, 403 mg sodium, 40 g carbohydrate, 1 g fiber, 9 g protein. Diabetic Exchange: 3 starch.

Originally published as Yogurt Pancakes in Cooking for 2 Spring 2007, p18

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Reviews for Yogurt Pancakes

Yogurt Pancakes Recipe

Yogurt Pancakes

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(1-10) of 23 reviews

Reviewed on Mar. 22, 2013 by Sprowl

Didn't have yogurt so substituted lemon lime soda for all the liquid. I don't measure, but use enough to make pourable.

Also I used diet soda. Club soda works too!

Reviewed on Mar. 13, 2013 by AngieDr

They were very light and fluffy. Loved them!

Reviewed on Mar. 07, 2013 by pukester

For those that said the batter was too thick, just thin out with more water or milk; light, fluffy and delicious!!

Reviewed on Mar. 07, 2013 by pukester

For those that said the batter was too thick, just thin out with more water or milk. Delicious!!

Reviewed on Mar. 07, 2013 by pukester

For those that said the batter was too thick, just thin out with more water or milk. Delicious!!

Reviewed on Dec. 18, 2012 by PeachHappy

It's so good, my husband loves it!

Reviewed on Dec. 08, 2012 by JudiB1

Halved recipe, use white whole wheat flour, they were fast, easy and delicious!

Reviewed on Nov. 20, 2012 by lbschutt

I love these and you can reheat any that are leftover.

Reviewed on Nov. 18, 2012 by Michiewaters

I`m making a home made yogurt. I have similar recipe,but this one is more simpler and easy to remember.

I will make this again!

Reviewed on Oct. 09, 2012 by Chefwork

Just add a bit more water or milk. I prefer milk. You want to add enough to make the batter a bit more pourable. This should solve the problem.

 

 
 

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