Yogurt pancakes are fluffy, a snap to whip together, and a great way to work some extra nutrition into the most important meal of the day. Oh wait, did we assume you were making these for breakfast? No need to be so conventional. These pancakes are tasty as a fun, simple dinner, or even served as a dessert with the right toppings (such as ice cream and strawberry sauce).
Once you’ve made homemade pancakes truly from scratch, you may wonder why you’ve been letting a pancake mix take up valuable cupboard space—you’ve been paying for someone to mix some flour and sugar together for you. These fluffy pancakes are really easy and only take a few pantry staples. Yogurt is a healthy addition as well as a great substitute when you don’t have buttermilk handy. It adds the same hint of tang that you want from buttermilk pancakes and functions in a similar way as buttermilk.
This recipe is easy to halve or double as your breakfast—or dinner—needs demand.
Rosemary Simple Syrup
Stir two to three Tbsp. of this tasty syrup into Very Refreshing Iced Tea or Lemonade.
Recipe by Southern Living: May 2007
Yield: Makes about 1 1/2 cups
- cup sugar*
- 1 cup water
- 4 fresh rosemary sprigs
- Garnish: fresh rosemary sprigs
- Step 1Stir together first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until sugar is dissolved. Remove from heat, and let stand 30 minutes. Pour liquid through a wire-mesh strainer into a cruet or airtight container, discarding rosemary sprigs. Cover and chill 4 hours. Garnish, if desired. Syrup may be stored in refrigerator up to 1 month.
- Step 2*3/4 cup sugar/no-calorie sweetener may be substituted. For testing purposes only, we used Splenda Sugar Blend for Baking.
Mini Yogurt Pancakes
- Large Bowl
- Non – Stick Pan
- Squeeze Bottle or a Plastic Baggie
- Rubber spatula
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, slightly beaten
- 3/4 cup milk of choice
- 1/4 cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%
- 3 tablespoon butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil for the pan
TOPPINGS: FAGE Total 5%, FAGE Total 2% or FAGE Total 0%, Raspberries, Maple syrup, Mint sprig (optional)
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl, lightly whisk the egg and add milk, Greek yogurt, butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and whisk together until combined. Set aside.
- Heat a non-stick pan over medium-low heat. Lightly brush pan with oil.
- Place batter in a squeeze bottle or a plastic baggie with a small corner cut off.
- Squeeze out batter a teaspoon size (about 2-3 cm in diameter) at a time. Cook until pancake starts to bubble. Flip and cook for an additional 30 seconds.
- Scoop into a bowl and top with Greek yogurt, raspberries, maple syrup, and mint sprig.