How to Make Yogurt Pancakes

Remember the bed-and-breakfast you visited where the pancakes were so wonderful? Maybe you failed to get the recipe from the house chef, but the taste stayed with you, and you swore you would make them too. And you can! These gourmet pancakes cook up wonderfully moist and tender. Your family will be reaching for these before you can get them off the griddle!

Things You'll Need

  • Griddle, seasoned iron pan or nonstick pan
  • 2 cups all-in-one dry pancake mix
  • 6 oz. container fruit-flavored lowfat yogurt, any flavor
  • 1-1/3 cup 2% milk (to replace water)
  • 1 medium egg
  • Extra-virgin olive oil
  • Butter (optional)
  • Maple syrup (optional)

How to Make Yogurt Pancakes

  1. Following the directions on the dry mix box, make pancake batter, substituting 1 1/3 cup milk for the water it calls for.

  2. Beat with whisk just until mixed; batter will be lumpy.

  3. Whisk egg and yogurt together; add this to batter and fold in. If batter is too liquid, fold in more pancake mix, one teaspoon at a time. Mix just until smooth. Do not overmix.

  4. Heat griddle to 350 degrees or put pan over medium heat. Add enough olive oil to coat cooking surface.

  5. Pour batter onto griddle, forming 3 to 4-inch cakes. Cook until surface begins to form bubbles, then flip carefully. The second side cooks faster, in as little as 30 seconds to 1 minute.

  6. Artfully arrange in overlapping layers on serving plate. Serve hot with butter and maple syrup if desired.

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