Perfect Yogurt Pancakes Recipes

YOGURT PANCAKES

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.

YOGURT PANCAKES

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.

GREEK YOGURT PANCAKES

Steps:

• Bring the pineapple juice and blueberries to a boil in a small saucepan. Cook until the blueberries soften and pop and the juice is thickened and syrupy, about 15 minutes. Stir in the peaches and cook for 5 more minutes. Remove from the heat and set aside.
• Meanwhile, whisk the yogurt, eggs, sugar and zest in a large bowl until combined. Mix together the flour, baking soda and 1/2 teaspoon salt in a small bowl and fold into the yogurt mixture until combined.
• Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray. Working in batches, pour the batter about 1/4 cup at a time, evenly spacing the pancakes, onto the skillet or griddle. Cook until the tops are bubbly and look slightly dry, 2 to 3 minutes, then flip carefully and cook until golden and cooked through, 2 to 3 minutes more. Repeat with more cooking spray and the remaining batter. Serve the pancakes hot with the blueberry-peach sauce.

FLUFFY YOGURT PANCAKES

Steps:

• Gather the ingredients.
• Heat a griddle or large frying pan over medium-high heat. Rotate it regularly to make sure it's evenly heated.
• Once it's hot, turn down the heat to medium and maintain a hot surface. (You want a drop of water to bounce or dance on it but not splatter or explode-that's too hot). Adjusting the heat and maintaining an even pan temperature is the key to evenly cooked pancakes.
• 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. If the batter is too thick (which can happen based on the consistency of the yogurt that is used), slowly add 1/4 to 1/3 cup milk.
• Brush or spray oil onto the hot griddle or pan. Spoon the batter into even cakes and cook until bubbles form on the surface of the cakes, about 2 minutes.
• Using a spatula, flip the cakes over and cook until they are golden brown on the other side-about another 2 minutes. Working in batches, only cook as many pancakes as will fit on your pan without touching.
• Transfer the pancakes to a platter or individual plates.
• Serve pancakes hot, with butter, maple syrup , honey, or jam as you like.

FLUFFY YOGHURT PANCAKES

Steps:

• Grease or spray griddle or skillet. Heat over medium-high heat (375°F). In large bowl, mix flour, sugar, baking powder, baking soda and salt with whisk. In small bowl, beat eggs, yoghurt and milk with whisk. Stir yoghurt mixture into flour mixture until no lumps remain in batter.
• Ladle or spoon 1/4-cupfuls of batter onto griddle. Sprinkle blueberries on top (about 1 tablespoon per pancake). Cook 2 to 3 minutes or until edges are dry and bubbles form on top; turn, and cook 2 to 3 minutes or until golden brown. Transfer to serving plate. Repeat with remaining batter.

FLUFFY GREEK YOGURT PANCAKES

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.

VANILLA YOGURT PANCAKES

Steps:

• In medium bowl, beat yogurt, milk, vanilla and eggs with whisk until well combined. In large bowl, place Bisquick mix. Add yogurt mixture. Mix to combine.
• Heat skillet or griddle over medium-high heat (grease if necessary). Scoop slightly less than 1/4 cups batter onto heated skillet; cook until bubbles start to form on surface of pancakes, edges become dry, and bottom becomes golden brown. Turn, and cook on other side until golden brown. Repeat with remaining batter.
• Serve warm with butter and maple syrup.

BASIC YOGURT PANCAKES

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.

YOGURT PANCAKES

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 chocolate chips or cranberries if desired. Turn when bubbles form on top; cook until the second side is golden brown. Serve with bananas or pecans, if desired.
• To freeze, arrange cooled pancakes in a single layer on sheet pans. 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 pancake on a microwave safe plate; microwave on hit for 40-50 seconds or until heated through.

PERFECT YOGURT PANCAKES

Steps:

• Melt butter and allow to cool.
• combine all dry ingredients (first 5 ingredients).
• mix wet ingredients including cooled butter.
• combine wet and dry ingredients and do not over-mix.
• cook 1/4 cup portions on lightly buttered griddle or skillet until golden brown and delicious.