Yogurt Pancakes
Short on time? Make these over the weekend and freeze them for a quick and easy breakfast during the week!
Make This Recipe
Ingredients
- 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
Preparation
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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 119 |
| Fat | 2 g |
| Saturated Fat | 2 g |
| Cholesterol | 34 mg |
| Sodium | 216 mg |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Protein | 5 g |