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Yogurt Pancakes


How's your back to school prep going? We're still clinging on to the last few weeks of vacation here in NH.  I think I'm partially in denial, but the part of me that isn't has been trying to get some easy school day breakfasts squared away.   Pancakes are always a hit here, and I pinned this recipe for Yogurt Pancakes immediately after I saw it.

The only change I made to the recipe was to use Greek yogurt rather than regular yogurt for the added protein boost, and a little splash of vanilla.  I did some with mini chocolate chips, some with blueberries, and some plain that we will enjoy with some strawberry butter or blueberry syrup.


I loved these because they are simple to make, a breeze to customize, store well, and reheat quickly. Thanks so much to Cheryl B. for sharing her recipe! Be sure to go and check out the other awesome #backtoschool ideas the #FestiveFoodies are sharing today by clicking the links at the bottom of the post.



Yogurt Pancakes


Author:

ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 large eggs, lightly beaten
  • 2 cups plain yogurt (16 ounces)- I used Greek yogurt
  • 1/4 cup water
  • Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans, optional

instructions

  1. 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.
  2. 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.
  3. 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.
  4. Source:https://www.tasteofhome.com/recipes/yogurt-pancakes/
pancakes, yogurt, meal prep
Breakfast, brunch
Created using The Recipes Generator


Labels:

Comments

  1. A Day in the Life on the FarmAugust 15, 2018 at 9:59 AM

    I'm anxious to try using yogurt in my next batch of pancakes. Thanks for the tip Jolene,

    ReplyDelete
  2. Terri SteffesAugust 15, 2018 at 11:03 AM

    Those look fluffy and so good!

    ReplyDelete
    Replies
    1. JoleneAugust 16, 2018 at 8:47 AM

      I'd say they almost didn't need syrup, but I'm from New England, and they would make me leave if I did ;)

      Delete
  3. Family Around the TableAugust 15, 2018 at 7:39 PM

    Yogurt is not something I'd think to use in pancakes but it definitely works. Can't wait to give them a try.

    ReplyDelete
    Replies
    1. JoleneAugust 16, 2018 at 8:48 AM

      Me either! Gotta sneak in that extra protein when I can!

      Delete
  4. KateAugust 20, 2018 at 8:34 PM

    My kids will love these!!

    ReplyDelete
  5. ValentinaFebruary 13, 2019 at 10:18 PM

    These pancakes look absolutely picture perfect! They're so light and fluffy!

    ReplyDelete
  6. AudreyFebruary 14, 2019 at 1:31 PM

    I rarely have buttermilk i the house to make pancakes so I often use a combination of yogurt and milk. But now that I see yours I have to try all yogurt.

    ReplyDelete
  7. Amy (Savory Moments)May 1, 2019 at 7:10 AM

    I love the idea of using yogurt in pancakes like this! We always have yogurt on hand.

    ReplyDelete

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