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.
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
VANILLA YOGURT PANCAKES
Greek yogurt is the secret ingredient behind these protein-packed pancakes that will energize your day in a sweet (and tasty) way.
Provided by Cindy Rahe
Categories Breakfast
Time 25m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 3 g, TransFat 0 g
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.
Nutrition Facts : Calories 270 kcal, Carbohydrate 35 g, Cholesterol 96 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 386 mg, Sugar 10 g, Fat 10 g, ServingSize 8 pancakes (4 servings), UnsaturatedFat 0 g
FLUFFY YOGHURT PANCAKES
Yoghurt makes these fluffy pancakes extra tender and flavorful. Make a batch on the weekend, and freeze for on-the-go breakfasts!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 7
Number Of Ingredients 9
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.
Nutrition Facts : Calories 210, Carbohydrate 37 g, Cholesterol 60 mg, Fiber 1 g, Protein 8 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 10 g, TransFat 0 g
YOGURT PANCAKES
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
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
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
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
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
BASIC YOGURT PANCAKES
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
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.
WHOLE WHEAT VANILLA YOGURT PANCAKES
With vanilla yogurt AND vanilla extract, these fluffy pancakes are all about the vanilla. A little breakfast bonus: they're also made with 100% whole wheat flour. Yay!
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 11
Steps:
- Add the buttermilk to a medium bowl. If making your own buttermilk, add the vinegar and the milk to the bowl, stir, and let sit for 10 minutes before proceeding.
- Stir in the yogurt, vanilla extract, eggs, and melted butter. Whisk until well-blended.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry and stir just until blended.
- Heat a non-stick griddle or large frying pan over medium heat. Using a one-third cup measure or a trigger ice cream scoop (my weapon of choice), pour the batter onto the griddle or into the frying pan. They're ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through.
- Serve with additional vanilla yogurt and maple syrup drizzled over the top. A sprinkling of blackberries doesn't hurt, either.
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