Tender Yogurt Pancakes

Yogurt Pancake Recipe
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Yogurt is the special ingredient that makes these pancakes light, fluffy and tender; 3 variations for lots of fun.
10 min
Prep Time
30 min
Total Time
18 pancakes

Ingredients

3
large Land O Lakes® Eggs, separated
1 1/2 cups
all-purpose flour
1/4 cup
sugar
1/4 cup
Land O Lakes® Butter, melted
1 (16-ounce) carton (2 cups)
plain yogurt
2 teaspoons
baking powder
1/4 teaspoon
salt
1 teaspoon
baking soda

Directions

  1. Beat egg whites at high speed in bowl, scraping bowl often, 1-2 minutes or until stiff peaks form; set aside.
  2. Combine egg yolks and all remaining ingredients in another bowl. Beat at medium speed, scraping bowl often, 1-2 minutes or until well mixed. Gently stir in beaten egg whites. (Small fluffs of egg white will remain in batter.)
  3. Heat griddle to 350ºF or until drops of water sizzle.
  4. Pour 1/4 cup batter for each pancake onto greased griddle. Cook 1 1/2-2 minutes or until bubbles form. Turn; continue cooking 1 1/2-2 minutes or until light brown. Serve warm.

Recipe Tips

Variations:
Blueberry Pancakes: Gently stir 1 cup fresh or frozen blueberries into pancake batter.

Pecan Pancakes: Gently stir 1/3 cup chopped pecans into pancake batter.

Banana Nut Pancakes: Gently stir 1/2 cup (1 medium) mashed banana and 1/3 cup chopped walnuts into pancake batter.

Nutrition Facts (2 pancakes)

Calories
100
Cholesterol
40mg
Carbohydrates
13g
Protein
4g
Fat
4g
Sodium
210mg
Dietary Fiber
0g

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