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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 pancakes

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 large eggs, room temperature, lightly beaten
  • 2 cups plain yogurt
  • 1/4 cup water
  • Optional: Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans

Directions

  • 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.
  • 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.
Nutrition Facts
2 pancakes: 242 calories, 5g fat (2g saturated fat), 73mg cholesterol, 432mg sodium, 40g carbohydrate (8g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 2.500 starch, 1 fat.
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