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.
- 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
How to cook Yogurt Pancakes
- 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.
pancakes, yogurt, meal prep
Created using The Recipes Generator
- Baked Banana Oatmeal Cups by The Tip Garden
- Brookies by Hezzi-D’s Books and Cooks
- Oreo Mug Cake by Family Around the Table
- Peanut Butter Granola Bars by Kate’s Recipe Box
- Pipérade by A Day in the Life on the Farm
- Quick Tarts for School Lunches by Our Good Life
- Spiced Rack of Lamb by Culinary Adventures with Camilla
- Yogurt Pancakes by Jolene’s Recipe Journal
I'm anxious to try using yogurt in my next batch of pancakes. Thanks for the tip Jolene,ReplyDelete
It really worked great!Delete
Those look fluffy and so good!ReplyDelete
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
Yogurt is not something I'd think to use in pancakes but it definitely works. Can't wait to give them a try.ReplyDelete
Me either! Gotta sneak in that extra protein when I can!Delete
My kids will love these!!ReplyDelete
These pancakes look absolutely picture perfect! They're so light and fluffy!ReplyDelete
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
I love the idea of using yogurt in pancakes like this! We always have yogurt on hand.ReplyDelete