STRAWBERRY GREEK YOGURT PANCAKES
Power up your breakfast with these strawberry Greek yogurt pancakes, packed with Greek yogurt and garnished with fresh strawberries.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat nonstick griddle or skillet over medium-low heat (325°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat 1 container yogurt, the milk, eggs and Bisquick™ mix until mixed well. If batter seems thick, add an additional 1 to 2 tablespoons milk.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle, spreading batter into 4-inch circle. Cook until edges begin to dry and bubbles begin to form on top. Turn; cook other side until golden brown. Top 2 pancakes with dollop of yogurt from remaining container, 4 tablespoons sliced strawberries and strawberry syrup.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 12 g, TransFat 0 g
GREEK YOGURT PANCAKES
The perfect hybrid of flapjacks and crepes, these protein-packed pancakes are low in calories and fat. The blueberry-peach sauce is made without any added sugar, relying for sweetness on the natural sugars from the fruit and pineapple juice.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings (about 16 pancakes)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 310 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 195 milligrams, Sodium 820 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 19 grams, Sugar 26 grams
VANILLA YOGURT PANCAKES WITH STRAWBERRY SYRUP
These pancakes are so soft, fluffy, and delicious and are easy to make. They have a great texture due to the yogurt. The strawberries and syrup really make this breakfast top notch. Yummy!!
Provided by Delish
Categories Breakfast
Time 5m
Yield 14 pancakes, 7 serving(s)
Number Of Ingredients 11
Steps:
- Spray griddle with cooking spray and heat over medium heat or to 375.
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt; set aside.
- In another bowl, beat eggs, yogurt, and water with wire whisk; beat in butter.
- Pour egg mixture all at once into flour mixture; stir just until moistened.
- For each pancake, pour by 1/4 cupfuls onto hot griddle.
- Cook pancakes 1-2 minutes or until bubbly on top. Turn and cook other sides for an additional 1-2 minutes.
- Top each serving with 1/4 cup sliced strawberries and syrup.
Nutrition Facts : Calories 215.8, Fat 7.5, SaturatedFat 3.9, Cholesterol 104.2, Sodium 388.7, Carbohydrate 30.8, Fiber 1.4, Sugar 9.1, Protein 6.7
STRAWBERRY YOGURT PANCAKES
These were delicious this morning. I had some yogurt that I needed to use so whipped these up. Very light and tasty.
Provided by Nimz_
Categories Breakfast
Time 30m
Yield 9 pancakes
Number Of Ingredients 10
Steps:
- In a mixing bowl, mix flour, baking powder, baking soda, salt and sugar.
- Add in the eggs, buttermilk, melted butter, yogurt and vanilla and mix until smooth.
- Spray griddle with Pam or use a slab of butter for each pancake and heat over medium heat.
- Pour approximately ½ cup of batter onto a preheated griddle.
- Cook for 8-10 minutes or the top is nice and bubbly.
- Turn and brown the other side.
- Serve with warm maple syrup.
Nutrition Facts : Calories 214.5, Fat 7.1, SaturatedFat 4, Cholesterol 57.6, Sodium 558.7, Carbohydrate 30.4, Fiber 0.8, Sugar 9.2, Protein 6.9
GREEK YOGURT PANCAKES
Greek yogurt pancakes with Greek yogurt, eggs, flour, and baking soda are hot and ready to eat in 15 minutes.
Provided by mdaus
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Whisk yogurt in a bowl until smooth creamy; add egg and whisk to combine.
- Whisk flour and baking soda together in a bowl; add to yogurt mixture and stir until smooth.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 127.9 calories, Carbohydrate 13.7 g, Cholesterol 50.5 mg, Fat 5.5 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 358 mg, Sugar 1.8 g
STRAWBERRY OAT CHOCOLATE CHIP GREEK YOGURT PANCAKES
These strawberry oat chocolate chip pancakes are made in the blender with creamy Greek yogurt, sweet strawberries, and savory oats with chunks of dark chocolate nestled in the batter. Top with fresh berries for a perfectly sweet and healthy breakfast! Refrigerate in an airtight container for up to 1 week.
Provided by Megan Olson
Categories Breakfast and Brunch Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Combine strawberries, oats, Greek yogurt, applesauce, egg whites, chocolate chips, almond milk, baking powder, cinnamon, almond extract, and salt in a blender; blend until batter is smooth and slightly runny.
- Preheat a skillet over medium-high heat; spray with cooking spray. Pour 1/4 cup batter into the hot skillet. Cook pancake until bubbles form, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a cooking rack. Repeat with remaining batter.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 26.6 g, Fat 4.8 g, Fiber 4.6 g, Protein 7.8 g, SaturatedFat 2.1 g, Sodium 244.8 mg, Sugar 6.6 g
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