- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 Eggland's Best 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.
Reviews for Yogurt Pancakes(32)
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Love this recipe! I use Fage Nonfat Greek Yogurt, add lots of blueberries and make waffles. Leftovers are frozen for breakfast through the wwek.
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.
I used peach yogurt!
I made these with Fage Greek Yogurt, and they were so light and fluffy and tasted alot like buttermilk pancakes. Delicious!!
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