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Yogurt Pancakes Recipe
Yogurt Pancakes Recipe photo by Taste of Home

Yogurt Pancakes Recipe

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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 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

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

AVERAGE RATING
   (34)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (9)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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
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
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.

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.

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