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
GREEK YOGURT PANCAKES
Make and share this Greek Yogurt Pancakes recipe from Food.com.
Provided by Boomette
Categories Breakfast
Time 45m
Yield 4 inch pancakes, 12 serving(s)
Number Of Ingredients 7
Steps:
- Place Greek yogurt in a medium bowl. Add flour, sugar, baking powder and salt. Stir together very gently. Stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.
- Whisk eggs in a separate bowl. Add vanilla to eggs and stir to combine. Pour egg mixture into the Greek yogurt-flour mixture. Stir together gently. Don�t worry about the mixture being totally combined; a little white and yellow swirling is fine.
- Pour the batter onto a griddle sprayed with cooking spray, ¼ cup at a time. Cook for 1 to 1 1/2 minutes, then flip the pancakes. Cook for another 45 seconds and remove to plate. Repeat with the remaining batter. Top pancakes with syrup, fruit, or desired toppings.
GREEK YOGURT PANCAKES
Make and share this Greek Yogurt Pancakes recipe from Food.com.
Provided by Teena03
Categories Breakfast
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Open the yogurt container and stir the yogurt until it's smooth and creamy.
- Crack an egg over the yogurt and stir to combine leaving. The resulting
- mixture should be pale yellow in color and have a few lumps here and there.
- In a separate bowl, mix together the flour and baking soda.
- Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to
- combine. The batter will be extremely thick.
- Spoon the batter onto a sprayed griddle or pan heated to medium-high. I
- usually make four big pancakes, but you could also make 8 smaller ones.
- Flip the pancakes when they start to bubble a bit on the surface. Cook until.
- golden brown on both sides and serve with butter, syrup, fruit,
- Nutella....
Nutrition Facts : Calories 35.8, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 664.8, Carbohydrate 0.2, Sugar 0.1, Protein 3.1
GREEK YOGURT PANCAKES
The perfect hybrid of flapjacks and crepes, these protein-packed pancakes are low in calories and fat. The blueberry-peach sauce is made without any added sugar, relying for sweetness on the natural sugars from the fruit and pineapple juice.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings (about 16 pancakes)
Number Of Ingredients 11
Steps:
- Bring the pineapple juice and blueberries to a boil in a small saucepan. Cook until the blueberries soften and pop and the juice is thickened and syrupy, about 15 minutes. Stir in the peaches and cook for 5 more minutes. Remove from the heat and set aside.
- Meanwhile, whisk the yogurt, eggs, sugar and zest in a large bowl until combined. Mix together the flour, baking soda and 1/2 teaspoon salt in a small bowl and fold into the yogurt mixture until combined.
- Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray. Working in batches, pour the batter about 1/4 cup at a time, evenly spacing the pancakes, onto the skillet or griddle. Cook until the tops are bubbly and look slightly dry, 2 to 3 minutes, then flip carefully and cook until golden and cooked through, 2 to 3 minutes more. Repeat with more cooking spray and the remaining batter. Serve the pancakes hot with the blueberry-peach sauce.
Nutrition Facts : Calories 310 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 195 milligrams, Sodium 820 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 19 grams, Sugar 26 grams
GREEK YOGURT PANCAKES
Greek yogurt pancakes with Greek yogurt, eggs, flour, and baking soda are hot and ready to eat in 15 minutes.
Provided by mdaus
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Whisk yogurt in a bowl until smooth creamy; add egg and whisk to combine.
- Whisk flour and baking soda together in a bowl; add to yogurt mixture and stir until smooth.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 127.9 calories, Carbohydrate 13.7 g, Cholesterol 50.5 mg, Fat 5.5 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 358 mg, Sugar 1.8 g
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
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.
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
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