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Yogurt Pancakes Recipe

Yogurt Pancakes Recipe photo by Taste of Home

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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

This recipe is:

Quick

Diabetic Friendly

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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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Yogurt Pancakes

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(11-20) of 23 reviews

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Reviewed on Sep. 28, 2012 by kbabe819

The batter was too heavy. Air bubbles couldn't form to show the pancake was ready for flipping. Had to cook on super low to prevent burning and what was supposed to be a quick easy meal ended up taking forever to cook.

Reviewed on Apr. 22, 2012 by pastiepie

I used non-fat vanilla and omitted the sugar.

Reviewed on Jan. 28, 2012 by RFM

Wow... I made this morning and my husband said all the time "Mmmmmh!". They are really good. I add a bit of vanilla and 3 Yogurt wihout flavor of 150g each one.

Reviewed on Jan. 05, 2012 by mlsdee

These pancakes were great. Rather than using the syrup, I mashed the banana that was part of the meal, added a couple of teaspoons of all-fruit jam to make a sauce. What a treat.

Reviewed on Nov. 12, 2011 by thomfoote

Too thick of a batter. I sub'ed vanilla yogurt, 1/2 C fat free organic milk for water and used unbleached, white whole wheat flour. Yummy! Great recipe

Reviewed on Nov. 04, 2011 by ad554836

If you don't have a good pancake recipe... try these! They're very easy to make!!

Reviewed on Sep. 18, 2011 by rmbarr059

I was so impressed by these! I just assumed they wouldn't be that good since they're "healthy"...but they were delicious. Light, fluffy, moist, and overall great flavor. My hubby and I decided they are better than the regular, higher calorie version.

Reviewed on Sep. 02, 2011 by blessednest

Excellent. Kids loved these pancakes!

Reviewed on Feb. 26, 2011 by LindsayA

I omitted the sugar and used vanilla yogurt. My kids loved them.

Reviewed on Feb. 20, 2011 by ceebee0330

I found they were too messy to cook until I added about some milk. We all loved them.Very light and fluffy.

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