Yogurt Pancakes
Yogurt Pancakes

adapted from a TasteofHome.com recipe. I added chocolate chips, so ours were chocolate chip pancakes!
Category: Breakfast / Brunch Prep. Method:  
Course: Breakfast Calories:  
Cuisine:   Serves: 0

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 egg
2 cups plain yogurt
1/4 cup water
vanilla -- optional
chocolate chips, dried cranberries, sliced ripe bananas, chopped pecans, etc -- optional
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.

Stacy's Notes: Made these October 2009, modified slightly from the Taste of Home website. I made the following changes - used 2 "cups" of plain yogurt, used a dry measuring cup and didn't quite fill the last cup, because it seemed like an awful lot of yogurt for me. Since I used plain nonfat yogurt and I like to add vanilla to my pancake batter anyway, I added a couple of good splashes of vanilla. Also, after I poured the batter onto the griddle, I added about 10 chocolate chips per pancake, so ours were chocolate chip pancakes! Good, make again. Good way to use up extra yogurt.
Rating: ()   printed on: October 23, 2018
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