Yogurt Pancakes

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Yogurt Pancakes
Prep Time
15 min
Cook Time
5 min
12 servings
Recipe by: Taste of Home Magazine

Short on time? Make these over the weekend and freeze them for a quick and easy breakfast during the week!


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons. baking powder
  • 1 teaspoon baking soda
  • 2 Eggland’s Best Eggs (large), lightly beaten
  • 2 cups (16 oz.) plain yogurt
  • 1/4 cup water


Serving Size
1 serving
2 g
  Saturated Fat
2 g
34 mg
216 mg
20 g
Dietary Fiber
1 g
5 g

In a small bowl, combine the flour, sugar, baking powder and baking soda.

In another bowl, whisk the eggs, yogurt and water.

Stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray.

Turn when bubbles form on top and cook until the second side is golden brown.

To freeze, arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen.

Transfer to a re-sealable plastic freezer bag (May be frozen for up to 2 months).

To use frozen pancakes: Place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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