VANILLA YOGURT PANCAKES
Greek yogurt is the secret ingredient behind these protein-packed pancakes that will energize your day in a sweet (and tasty) way.
Provided by Cindy Rahe
Categories Breakfast
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- In medium bowl, beat yogurt, milk, vanilla and eggs with whisk until well combined. In large bowl, place Bisquick mix. Add yogurt mixture. Mix to combine.
- Heat skillet or griddle over medium-high heat (grease if necessary). Scoop slightly less than 1/4 cups batter onto heated skillet; cook until bubbles start to form on surface of pancakes, edges become dry, and bottom becomes golden brown. Turn, and cook on other side until golden brown. Repeat with remaining batter.
- Serve warm with butter and maple syrup.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 3 g, TransFat 0 g
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
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
FRUITY YOGURT PANCAKES
Provided by Food Network
Time 15m
Yield 12 servings (1 pancake each)
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.
BISQUICK FRUITY YOGURT PANCAKES
Make and share this Bisquick Fruity Yogurt Pancakes recipe from Food.com.
Provided by 4-H Mom
Categories Breakfast
Time 25m
Yield 12 pancakes
Number Of Ingredients 5
Steps:
- Beat all ingredients with wire whisk or hand beater until well blended. The batter will be thick.
- Pour batter onto hot griddle, by spoonfuls, grease if necessary, spread lightly.
- Cook until edges are dry. Turn, cook until golden brown.
Nutrition Facts : Calories 114.3, Fat 4.4, SaturatedFat 1.3, Cholesterol 37.4, Sodium 275.5, Carbohydrate 15.3, Fiber 0.4, Sugar 3.4, Protein 3.2
FLUFFY YOGHURT PANCAKES
Yoghurt makes these fluffy pancakes extra tender and flavorful. Make a batch on the weekend, and freeze for on-the-go breakfasts!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 7
Number Of Ingredients 9
Steps:
- Grease or spray griddle or skillet. Heat over medium-high heat (375°F). In large bowl, mix flour, sugar, baking powder, baking soda and salt with whisk. In small bowl, beat eggs, yoghurt and milk with whisk. Stir yoghurt mixture into flour mixture until no lumps remain in batter.
- Ladle or spoon 1/4-cupfuls of batter onto griddle. Sprinkle blueberries on top (about 1 tablespoon per pancake). Cook 2 to 3 minutes or until edges are dry and bubbles form on top; turn, and cook 2 to 3 minutes or until golden brown. Transfer to serving plate. Repeat with remaining batter.
Nutrition Facts : Calories 210, Carbohydrate 37 g, Cholesterol 60 mg, Fiber 1 g, Protein 8 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 10 g, TransFat 0 g
YOGURT PANCAKES
These make an absolutely DeLiCiOuS breakfast. You may turn away at the thought of yogurt in pancakes but you'll regret not trying these! My favorite breakfast!
Provided by MUNCHIES 456
Categories Breakfast
Time 25m
Yield 6 pancakes
Number Of Ingredients 7
Steps:
- Dump all of the dry ingredients (flour, salt, baking powder) into a large bowl. Mix well, then make a dent in the center of the mixture using a soup spoon.
- Place the butter in a covered bowl and melt in the microwave.
- Spoon the yogurt into a medium sized bowl. Add the milk, melted butter, and the egg in with the yogurt and whisk until everything becomes one color.
- Pour the wet mixture into the dent in the dry mixture.
- Mix with a wooden spoon until the flour disappears.
- Spray a griddle or pan with PAM cooking spray.
- Scoop the batter with a 1/3 cup measure into the pan. (if you like larger pancakes you may use a larger scoop but there will be fewer pancakes).
- Cook on both sides until golden brown. Serve hot with fresh fruit, syrup, extra yogurt, powdered sugar, or just plain.
- ENJOY!
Nutrition Facts : Calories 143, Fat 5, SaturatedFat 2.8, Cholesterol 44.2, Sodium 312.2, Carbohydrate 19, Fiber 0.6, Sugar 2, Protein 5.3
ULTIMATE MELT-IN-YOUR-MOUTH PANCAKES
You'll love these melt-in-your-mouth pancakes. Mmm, they're so light and fluffy.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 14
Number Of Ingredients 6
Steps:
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
- Cook until edges are dry. Turn; cook until golden. To keep warm, place in single layer on cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 2 g, TransFat 1/2 g
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