- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large 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
- 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.
- Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through. Yield: 12 pancakes.
Reviews for Yogurt Pancakes
"Amazing, I wouldn't change a thing. I'm going to experiment with whole wheat flour"
"Love this recipe. This is the only pancake recipe I use now and have made them a couple dozen times now. I make half the recipe and use vanilla yogurt. These are so good, we even eat them plain (no syrup or toppings)."
"Very good with a unique flavor that is unlike everyday pancakes. I followed recipe to the T and made them more on the thick side with medium heat for 4 to5 mins on each side. Will make again with add-ins :)"
"Perfect! Wouldn't change a thing. I read some of the other reviews and it seems like those that used Greek yogurt had issues. The recipe doesn't call for Greek yogurt. I would totally recommend this recipe to anyone wanting to make a great fluffy, light and flavorful pancake. I used Mountain High plain yogurt. I love that it was quick to mix together without a long list of ingredients. Thanks for the great recipe."
"I used banana Greek yogurt so I'm not sure how much that effected it. The batter was super thick so I added more water. I think I'd use milk next time. The texture was chewy than I like for pancakes. I added dark chocolate chips, which never make anything taste bad."