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Yogurt Pancakes

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  • Prep 15 min
  • Total 60 min
  • Ingredients 10
  • Servings 12
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In our home, Saturday is a very happy day. We don’t have to rush to get the kids to school and it’s a welcome occasion to stay in bed longer and get a little extra sleep. But this day is also perfect for calmly preparing a rico breakfast, where we can all sit down to enjoy our meal without any pressure. It’s already a family tradition to prepare a exquisito dish of pancakes, alongside scrambled eggs, bacon and a mug of hot chocolate. Given that each week we prepare pancakes, I like to change-up the recipe every once in a while. A few days ago I tried something new and the kids loved it: I added yogurt to the recipe. The results were smooth and delicious. Here it is for you to try out yourself; let us know what you think.
by Silvia Martinez
Updated Sep 9, 2015
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Ingredients

  • 1 1/2 cups flour
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup (6 ozs) Yoplait® French vanilla yogurt
  • 1 egg
  • 1 1/4 cups milk
  • Butter
  • Maple syrup
  • Berries, to taste

Directions

  •  
    1
    In a bowl, mix the flour, baking soda, baking powder and salt well. Then add the yogurt, egg and milk. Stir until a thick, smooth mixture has formed that can be poured without problem.
  •  
    2
    In a nonstick skillet over medium-heat, add a little butter. When melted, pour a bit of the mixture into the skillet: about 1/4 cup for a large pancake or less for making ‘mini-pancakes.’ Let cook for about two minutes or until bubbles have covered the surface of the pancake (the edges should be cooked.) Flip the pancake over and continue cooking for one or two minutes. Remove from heat and continue to form pancakes until the batter is completely used.
  •  
    3
    Serve with plenty of maple syrup and strawberries, or however you like best. Buen provecho!

Expert Tips

  • tip 1
    You can use other yogurt flavors of yogurt to give variety to your pancakes.
  • tip 2
    If you prepare a double-portion of this recipe, the leftover pancakes can be kept frozen. Then during the week, you only have to microwave or toast them to create a fast breakfast that’s still homemade.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • In our home, Saturday is a very happy day. We don’t have to rush to get the kids to school and it’s a welcome occasion to stay in bed longer and get a little extra sleep. But this day is also perfect for calmly preparing a rico breakfast, where we can all sit down to enjoy our meal without any pressure. It’s already a family tradition to prepare a exquisito dish of pancakes, alongside scrambled eggs, bacon and a mug of hot chocolate. Given that each week we prepare pancakes, I like to change-up the recipe every once in a while. A few days ago I tried something new and the kids loved it: I added yogurt to the recipe. The results were smooth and delicious. Here it is for you to try out yourself; let us know what you think.
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