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Yogurt Pancakes Recipe
Yogurt Pancakes Recipe photo by Taste of Home

Yogurt Pancakes Recipe

Read Reviews (31)
4.61 31
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: 15 min. Cook: 5 min./batch
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
MAKES: 6 servings

Ingredients

  • 2 cups King Arthur Unbleached 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

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.

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. 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.
  4. 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.
Originally published as Yogurt Pancakes in Cooking for 2 Spring 2007, p18

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.

Reviews for Yogurt Pancakes(31)

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (9)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 25, 2014

Excellent

MY REVIEW
Reviewed Sep. 8, 2013

These were some of the best pancakes I've made. I decreased the sugar, increased the number of eggs, and added water to make the right consistency. For yogurt, I used Greek strawberry yogurt.

MY REVIEW
Reviewed Aug. 26, 2013

I used peach yogurt!

MY REVIEW
Reviewed Aug. 26, 2013

I made these with Fage Greek Yogurt, and they were so light and fluffy and tasted alot like buttermilk pancakes. Delicious!!

MY REVIEW
Reviewed Aug. 26, 2013

I used the blueberry yogurt and fresh blueberies - froze most of them as there is just the 2 of us..light and fluffy and will try another flavor of yougurt..like vanilla with cho chips..the ideas are many for this recipe..will be sharing this one with all my friends.

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