Fruity Yogurt Pancakes Recipes

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YOGURT PANCAKES



Yogurt Pancakes image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 8

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

Steps:

  • 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 : Calories 242 calories, Fat 5g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 403mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

FRUITY YOGURT PANCAKES



Fruity Yogurt Pancakes image

Mmm, pancakes! Wake up sleepyheads with extra-special pancakes made with Bisquick® mix and yogurt.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 12

Number Of Ingredients 6

2 cups Original Bisquick™ or Bisquick Heart Smart® mix
1/2 cup milk
1 tablespoon sugar
2 eggs
1 container (6 oz) Yoplait® Original yogurt (any fruit flavor)
Fresh fruit and additional yogurt, if desired

Steps:

  • Heat griddle or skillet; grease if necessary. In medium bowl, stir Bisquick mix, milk, sugar, eggs and 1 container yogurt until blended (batter will be thick).
  • Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Spread batter slightly.
  • Cook until edges are dry. Turn; cook until golden brown. Serve topped with fruit and additional yogurt.

Nutrition Facts : Calories 110, Carbohydrate 18 g, Cholesterol 35 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 5 g, TransFat 0 g

PANCAKES WITH YOGURT TOPPING



Pancakes with Yogurt Topping image

From Betty's Soul Food Collection... It's a "fruity-licious" breakfast, topped with creamy, nutritious yogurt and sweet preserves-sort of like pancakes à la mode, but a whole lot better.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 6

Number Of Ingredients 7

2 cups Original Bisquick™ mix
1 teaspoon ground cinnamon
1 cup milk
1 teaspoon vanilla
2 eggs
2 containers (6 oz each) Yoplait® Original yogurt French vanilla
1/2 cup strawberry or other flavor fruit preserves

Steps:

  • Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat. In large bowl, stir Bisquick mix, cinnamon, milk, vanilla and eggs with wire whisk or fork until blended.
  • For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
  • In medium bowl, mix topping ingredients. Serve hot pancakes with topping; if desired, sprinkle with additional cinnamon. Cover and refrigerate any remaining topping.

Nutrition Facts : Calories 320, Carbohydrate 57 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 23 g, TransFat 0 g

YOGURT PANCAKES



Yogurt Pancakes image

Generally, I'm not a huge pancake person, but I just can't get enough of these. Too often, I find them to be too heavy and dry, but the ones I make, adapted from the recipe my mom made when I was little, are everything I think a pancake should be. Light, delicate, and slightly tangy--they come out perfectly fluffy every time. These are also a favorite with my kids. On Sundays, when we all sleep in and are lazy, I make these along with bacon, fresh-squeezed juice, and hot tea and coffee for our family brunch.

Provided by Food Network

Categories     main-dish

Time 30m

Yield Makes 12 to 14 (4-inch) pancakes

Number Of Ingredients 11

1 1/2 cups (about 6 1/2 ounces) all-purpose flour
6 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup plain yogurt
3/4 cup whole milk
6 tablespoons (3 ounces) unsalted butter, melted and cooled, plus more for the pan
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
Pure maple syrup, warmed, for serving
Fresh berries, for serving

Steps:

  • Preheat the oven to 200 degrees F; line a rimmed baking sheet with parchment paper and have it ready to hold the cooked pancakes and keep them warm.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  • In a separate large bowl, whisk together the yogurt, milk, butter, eggs, and vanilla. Fold the flour mixture into the yogurt mixture until just combined. A few lumps are fine.
  • In a large skillet or griddle, melt a pat of butter over medium heat until the foaming subsides. Ladle a scant 1/4 cup of the batter into the pan at a time, leaving space between each pancake (the pancakes will expand). When the pancakes get dry around the edges and large bubbles form at the top of the pancake, 3 to 4 minutes, flip the pancakes and cook until light golden brown underneath, 2 to 3 minutes more. Adjust the heat as needed to cook the pancakes through without burning. Transfer the cooked pancakes to the prepared pan and keep warm in the oven. Serve warm, with plenty of warm maple syrup and fresh berries on the side.

FLUFFY GREEK YOGURT PANCAKES



Fluffy Greek Yogurt Pancakes image

I came up with this recipe after I ran out of milk but still wanted to make delicious pancakes. These used Greek yogurt and turned out perfectly! They cook up very tall and fluffy and have a mouth-watering taste.

Provided by Jessie Crosby

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 35m

Yield 8

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 tablespoon white sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup Greek yogurt
1 egg
¼ cup water, or more as needed
1 teaspoon vanilla extract
1 teaspoon vegetable oil, or as needed

Steps:

  • Mix flour, sugar, salt, and baking powder together in a large bowl. Mix yogurt, egg, water, and vanilla extract together in a small bowl. Pour yogurt mixture into flour mixture; mix until well incorporated. Add additional water by the tablespoon if needed to reach the right consistency.
  • Heat oil in a griddle or skillet over medium heat. Use approximately 1/4 cup of batter per pancake. Cook until golden brown, 2 to 3 minutes per side.

Nutrition Facts : Calories 139.8 calories, Carbohydrate 20.8 g, Cholesterol 28.9 mg, Fat 3.9 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 486.5 mg, Sugar 2.7 g

BISQUICK FRUITY YOGURT PANCAKES



Bisquick Fruity Yogurt Pancakes image

Make and share this Bisquick Fruity Yogurt Pancakes recipe from Food.com.

Provided by 4-H Mom

Categories     Breakfast

Time 25m

Yield 12 pancakes

Number Of Ingredients 5

2 cups Bisquick baking mix
1 tablespoon sugar
1/2 cup milk
2/3 cup fruit yogurt
2 eggs

Steps:

  • Beat all ingredients with wire whisk or hand beater until well blended. The batter will be thick.
  • Pour batter onto hot griddle, by spoonfuls, grease if necessary, spread lightly.
  • Cook until edges are dry. Turn, cook until golden brown.

Nutrition Facts : Calories 114.3, Fat 4.4, SaturatedFat 1.3, Cholesterol 37.4, Sodium 275.5, Carbohydrate 15.3, Fiber 0.4, Sugar 3.4, Protein 3.2

FRUITY YOGURT PANCAKES



Fruity Yogurt Pancakes image

Provided by Food Network

Time 15m

Yield 12 servings (1 pancake each)

Number Of Ingredients 6

2 cups Original Bisquick or Bisquick Heart Smart mix
1/2 cup milk
1 tablespoon sugar
2 eggs
1 container (6 oz) Yoplait Original 99% Fat Free yogurt (any fruit flavor)
Fresh fruit and additional yogurt, if desired

Steps:

  • Heat griddle or skillet; grease if necessary. In medium bowl, stir Bisquick mix, milk, sugar, eggs and 1 container yogurt until blended (batter will be thick).
  • Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Spread batter slightly.
  • Cook until edges are dry. Turn; cook until golden brown. Serve topped with fruit and additional yogurt.

BASIC YOGURT PANCAKES



Basic Yogurt Pancakes image

Provided by Nava Atlas

Categories     Breakfast     Brunch     Valentine's Day     Vegetarian     Kid-Friendly     Yogurt     Mother's Day     Birthday     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 to 6 servings

Number Of Ingredients 8

2 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons ground flaxseeds, optional
1 1/2 cups low-fat yogurt or soy yogurt
1 1/4 to 1 1/2 cups low-fat milk or rice milk
2 tablespoons nonhydrogenated margarine
Pure maple syrup, all-fruit preserves, or one Quick Fresh Fruit Sauce

Steps:

  • 1. Combine the flour, baking powder, baking soda, and flaxseeds, if using, in a mixing bowl. Make a well in the center and pour in the yogurt and milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Add more milk as needed. Don't overbeat.
  • 2. Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine. Ladle on the batter to form 3- to 4-inch pancakes. Cook on both sides over medium heat until golden brown. Serve hot with maple syrup.
  • Variations
  • Multigrain: Substitute 1/2 to 3/4 cup of the flour with another type of flour such as spelt, kamut, buckwheat, cornmeal, or rye, or use a combination of two different types of flour equaling 1/2 to 3/4 cup.
  • Fruity pancakes: Add a cup or so of thinly sliced fruits-one kind or a combination-to the batter. Try pears, peaches, nectarines, strawberries, wild blueberries, or other berries.
  • Cinnamon-apple pancakes: Add 1 heaping cup very thinly sliced, peeled apple (any soft cooking variety such as Cortland, McIntosh, or Golden Delicious) and ground cinnamon to taste to the batter.
  • Banana-nut: Add 1 medium thinly sliced banana, 1/4 to 1/2 cup finely chopped walnuts or pecans, and a pinch of ground nutmeg to the batter.

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Top Asked Questions

What is the best way to make a yogurt pancake?
While the griddle or pan heats up, make the batter. Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl. In another medium bowl, whisk together the yogurt and eggs. Add the yogurt-egg mixture to the flour mixture and stir to combine. Stir in the melted butter or oil.
What is the best way to make fluffy pancakes?
The yogurt adds a bit of sweetness and makes these pancakes so soft and fluffy. Use vanilla yogurt, greek yogurt, or any flavor of yogurt you like! Combine flour, sugar, baking powder and baking soda in a small bowl. In a separate bowl, whisk together the eggs, yogurt and water. Stir wet ingredients into dry ingredients just until moistened.
What does Greek yogurt do to pancakes?
Greek yogurt will add extra protein, but it may also add a slightly tangy flavor to your pancakes. How do I make yogurt pancakes fluffy? The key to fluffy pancakes is to not overmix the batter, which overworks the gluten in the flour.
How do you make fluffy yogurt cakes at home?
They cook up very tall and fluffy and have a mouth-watering taste. Mix flour, sugar, salt, and baking powder together in a large bowl. Mix yogurt, egg, water, and vanilla extract together in a small bowl. Pour yogurt mixture into flour mixture; mix until well incorporated.

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