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

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4.5 40 42
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

2 each: 242 calories, 5g fat (2g saturated fat), 81mg cholesterol, 403mg sodium, 40g carbohydrate (9g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 3 starch.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Yogurt Pancakes in Cooking for 2 Spring 2007, p18


Reviews for Yogurt Pancakes

AVERAGE RATING
(42)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (9)
3 Star
 (1)
2 Star
 (3)
1 Star
 (0)
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MY REVIEW
mrs.moriarty User ID: 8939807 254542
Reviewed Sep. 24, 2016

"Heavy, rubbery, protein-y, and strange. Just doesn't go with syrup. If I made these again, I would most likely nix the sugar and syrup, add a little diced onion and some shredded potato (or cauliflower), and serve them with either ketchup or maybe with hummus or something."

MY REVIEW
yawol User ID: 8802657 245314
Reviewed Mar. 12, 2016

"Amazing, I wouldn't change a thing. I'm going to experiment with whole wheat flour"

MY REVIEW
JShocinski User ID: 7278748 241001
Reviewed Jan. 3, 2016

"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)."

MY REVIEW
Dianne93101 User ID: 8358686 232034
Reviewed Aug. 30, 2015

"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 :)"

MY REVIEW
LuckyInBayview User ID: 8452341 229681
Reviewed Jul. 17, 2015

"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."

MY REVIEW
meliss.beyer User ID: 7101887 222223
Reviewed Mar. 7, 2015

"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."

MY REVIEW
jesscondon1 User ID: 8256667 220338
Reviewed Feb. 12, 2015

"Yuck :( I was really looking forward to these, as I have used other pancake recipes using Greek yogurt and usually have pretty good results! The batter was too thick and they were tasteless and chewy. I would definitely use milk instead of water next time and double the amount of it. Maybe add some vanilla extract and an extra T of sugar."

MY REVIEW
muffycooks01 User ID: 4501843 95422
Reviewed Aug. 17, 2014

"These were excellent! I used 1/2 cup of almond/coconut milk in place of the water & vanilla greek yogurt... yum!"

MY REVIEW
lmccat User ID: 7919078 164480
Reviewed Aug. 5, 2014

"Instead of 2 cups of All Purpose Flour, I used 1 cup All Purpose & 1 Cup White Whole Wheat. I substituted the water with Milk. I agree the batter is very thick. I kept adding more milk to make it thinner, but it's still a very thick batter. I would say I probably added a little over a 1/2 cup of milk total. Also, I cut down half the sugar and only used 1 Tbsp of sugar. They were fantastic. As one reviewer stated, the batter is so thick that it won't bubble, so you have to flip them fairly early in the cooking process. THEN... this is a key... you have to flatten them on the griddle after you flip them. This allows them to cook more evenly. I flipped mine a few times, flattening them with each flip to insure even cooking throughout the pancake. I topped mine with banana slices, sliced almonds & maple syrup. Very tasty and moist. Thank you for sharing. I'll make these again."

MY REVIEW
mosaic_cate@yahoo.com User ID: 3287588 96882
Reviewed Jul. 13, 2014

"Love this recipe! I use Fage Nonfat Greek Yogurt, add lots of blueberries and make waffles. Leftovers are frozen for breakfast through the wwek."

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