Your Choice Yogurt Pancakes Recipes
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
NO-WEIGH CINNAMON & YOGURT PANCAKES
Pancakes are the ultimate breakfast and these are particularly great to rustle up on a camping holiday, with no scales required!
Provided by Mary Cadogan
Categories Breakfast
Time 30m
Yield 4 batches of dry mix (each batch makes 10-12 small pancakes)
Number Of Ingredients 8
Steps:
- Before you go, tip the flour, sugar and cinnamon into a bowl and mix thoroughly to distribute the cinnamon evenly. Transfer to a rigid container and seal.
- To make a batch of pancakes, tip the yogurt into a bowl or jug and add the egg and milk, then mix with a fork. Rinse the yogurt pot and dry well. Measure a scoop of dry mix into a bowl, make a well in the centre, and add the yogurt mixture. Beat together to make a smooth batter.
- Heat a frying pan with a knob of butter. Spoon tablespoons of mixture, a little apart, into the pan and cook until bubbles appear on the surface, about 2-3 mins. Flip them over and cook until firm to the touch, then transfer to a plate. Add a little more butter and continue to cook the pancakes until all the batter is used up. Serve with toppings of your choice.
Nutrition Facts : Calories 75 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
FRUITY YOGURT PANCAKES
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
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
YOUR CHOICE YOGURT PANCAKES
You can vary the flavor in these by using any flavor of yogurt you please! A basic and very versatile recipe. You can add any fruit you like, if you want to add fruit- try raspberries with lemon yogurt! Yum!
Provided by Roosie
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine the dry ingredients (flour, salt, powder and soda) in a medium bowl.
- Combine the wet ingredients (yogurt, milk, egg and oil) in a large bowl.
- Combine the wet ingredients with the dry and mix until just blended.
- Heat a hot lightly oiled or nonstick skillet over medium heat.
- Add about 1/4 cup batter per pancake and cook until bubbles form and edges are beginning to be cooked.
- Flip and cook other side until done.
- Serve hot with maple syrup, fruit or your choice of condiments.
Nutrition Facts : Calories 438.3, Fat 16, SaturatedFat 5.7, Cholesterol 117.5, Sodium 1200.5, Carbohydrate 57, Fiber 1.7, Sugar 6, Protein 15.8
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