Description
These Vanilla Yogurt Pancakes are a delicious twist on classic pancakes, incorporating creamy Greek vanilla yogurt for extra moisture and flavor. Light and fluffy with a subtle vanilla aroma, they make a perfect breakfast or brunch treat served warm with butter and maple syrup.
Ingredients
Scale
Main Ingredients
- 2 containers (5.3 oz each) Greek vanilla yogurt
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups Original Bisquick™ mix
For Serving
- Butter
- Maple syrup
Instructions
- Prepare the Batter: In a medium bowl, whisk together the Greek vanilla yogurt, milk, vanilla extract, and eggs until the mixture is smooth and well combined. In a large bowl, place the Bisquick mix, then add the yogurt mixture to it. Stir gently until just combined, being careful not to overmix.
- Cook the Pancakes: Heat a skillet or griddle over medium-high heat and grease lightly if needed. Using a scoop or ladle, pour slightly less than 1/4 cup of batter onto the heated surface for each pancake. Cook until bubbles form on the surface and the edges look dry, and the bottom is golden brown. Flip carefully and cook the other side until golden brown as well.
- Serve Warm: Repeat the process with the remaining batter. Serve your vanilla yogurt pancakes warm with butter and maple syrup for a delightful breakfast experience.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- If the batter is too thick, add a splash more milk to reach desired consistency.
- Use fresh eggs for best taste and texture.
- Adjust cooking temperature if pancakes brown too quickly or cook too slowly.
- These pancakes can be kept warm in a low oven while finishing the entire batch.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 6g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
