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Vanilla Yogurt Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 101 reviews
  • Author: Emily
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: 8 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Description

These Vanilla Yogurt Pancakes are a delightful twist on classic pancakes, enriched with the creamy tang of Greek vanilla yogurt and a hint of pure vanilla extract. Easy to make and fluffy, they’re perfect for a cozy breakfast served warm with butter and maple syrup.

Ingredients

Scale

Wet Ingredients

  • 2 containers (5.3 oz each) Greek vanilla yogurt
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 eggs

Dry Ingredients

  • 2 cups Original Bisquick™ mix

For Serving

  • Butter
  • Maple syrup

Instructions

  1. Prepare batter: In a medium bowl, whisk together Greek vanilla yogurt, milk, vanilla extract, and eggs until smooth and well combined. In a large bowl, place the Bisquick mix. Gradually add the yogurt mixture to the dry ingredients, stirring gently just until combined to form a smooth batter.
  2. Heat skillet or griddle: Preheat a skillet or griddle over medium-high heat. Lightly grease the surface with butter or oil if necessary to prevent sticking.
  3. Cook pancakes: Using a scoop or measuring cup, pour slightly less than 1/4 cup portions of the batter onto the heated skillet. Cook until bubbles appear on the surface and the edges look set and dry, and the bottom is golden brown, approximately 2-3 minutes. Flip pancakes carefully and cook the second side until golden brown, about 1-2 minutes more. Repeat with remaining batter.
  4. Serve: Serve the pancakes warm topped with butter and maple syrup for a delicious breakfast treat.

Notes

  • Use full-fat Greek vanilla yogurt for a richer flavor and fluffier texture.
  • If you prefer thinner pancakes, add a little more milk to the batter until desired consistency is reached.
  • To keep cooked pancakes warm while finishing the batch, place them in a low oven (around 200°F) on a baking sheet.
  • Bisquick mix contains gluten, so this recipe is not gluten-free.
  • For a dairy-free version, substitute yogurt and milk with plant-based alternatives, but texture may vary.

Nutrition

  • Serving Size: 1 pancake
  • Calories: 150
  • Sugar: 6g
  • Sodium: 300mg
  • Fat: 5g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 60mg

Find it online: https://emilyquickdinners.com/vanilla-yogurt-pancakes-recipe/