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Yogurt Pancakes

 Yogurt Pancakes
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
6 ServingsPrep: 15 min. Cook: 5 min./batch


  • 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


  • 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 baking
  • sheets. 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 pancakes on a microwave-safe plate;
  • microwave on high for 40-50 seconds or until heated through. Yield:
  • 12 pancakes.

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Yogurt Pancakes (continued)

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.