Greek Yogurt Pancakes Food
FLUFFY GREEK YOGURT PANCAKES
I came up with this recipe after I ran out of milk but still wanted to make delicious pancakes. These used Greek yogurt and turned out perfectly! They cook up very tall and fluffy and have a mouth-watering taste.
Provided by Jessie Crosby
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Mix flour, sugar, salt, and baking powder together in a large bowl. Mix yogurt, egg, water, and vanilla extract together in a small bowl. Pour yogurt mixture into flour mixture; mix until well incorporated. Add additional water by the tablespoon if needed to reach the right consistency.
- Heat oil in a griddle or skillet over medium heat. Use approximately 1/4 cup of batter per pancake. Cook until golden brown, 2 to 3 minutes per side.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 20.8 g, Cholesterol 28.9 mg, Fat 3.9 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 486.5 mg, Sugar 2.7 g
GREEK YOGURT PANCAKES
The perfect hybrid of flapjacks and crepes, these protein-packed pancakes are low in calories and fat. The blueberry-peach sauce is made without any added sugar, relying for sweetness on the natural sugars from the fruit and pineapple juice.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings (about 16 pancakes)
Number Of Ingredients 11
Steps:
- Bring the pineapple juice and blueberries to a boil in a small saucepan. Cook until the blueberries soften and pop and the juice is thickened and syrupy, about 15 minutes. Stir in the peaches and cook for 5 more minutes. Remove from the heat and set aside.
- Meanwhile, whisk the yogurt, eggs, sugar and zest in a large bowl until combined. Mix together the flour, baking soda and 1/2 teaspoon salt in a small bowl and fold into the yogurt mixture until combined.
- Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray. Working in batches, pour the batter about 1/4 cup at a time, evenly spacing the pancakes, onto the skillet or griddle. Cook until the tops are bubbly and look slightly dry, 2 to 3 minutes, then flip carefully and cook until golden and cooked through, 2 to 3 minutes more. Repeat with more cooking spray and the remaining batter. Serve the pancakes hot with the blueberry-peach sauce.
Nutrition Facts : Calories 310 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 195 milligrams, Sodium 820 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 19 grams, Sugar 26 grams
GREEK YOGURT PANCAKES
Make and share this Greek Yogurt Pancakes recipe from Food.com.
Provided by Boomette
Categories Breakfast
Time 45m
Yield 4 inch pancakes, 12 serving(s)
Number Of Ingredients 7
Steps:
- Place Greek yogurt in a medium bowl. Add flour, sugar, baking powder and salt. Stir together very gently. Stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.
- Whisk eggs in a separate bowl. Add vanilla to eggs and stir to combine. Pour egg mixture into the Greek yogurt-flour mixture. Stir together gently. Don�t worry about the mixture being totally combined; a little white and yellow swirling is fine.
- Pour the batter onto a griddle sprayed with cooking spray, ¼ cup at a time. Cook for 1 to 1 1/2 minutes, then flip the pancakes. Cook for another 45 seconds and remove to plate. Repeat with the remaining batter. Top pancakes with syrup, fruit, or desired toppings.
YOGURT PANCAKES
Generally, I'm not a huge pancake person, but I just can't get enough of these. Too often, I find them to be too heavy and dry, but the ones I make, adapted from the recipe my mom made when I was little, are everything I think a pancake should be. Light, delicate, and slightly tangy--they come out perfectly fluffy every time. These are also a favorite with my kids. On Sundays, when we all sleep in and are lazy, I make these along with bacon, fresh-squeezed juice, and hot tea and coffee for our family brunch.
Provided by Food Network
Categories main-dish
Time 30m
Yield Makes 12 to 14 (4-inch) pancakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees F; line a rimmed baking sheet with parchment paper and have it ready to hold the cooked pancakes and keep them warm.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the yogurt, milk, butter, eggs, and vanilla. Fold the flour mixture into the yogurt mixture until just combined. A few lumps are fine.
- In a large skillet or griddle, melt a pat of butter over medium heat until the foaming subsides. Ladle a scant 1/4 cup of the batter into the pan at a time, leaving space between each pancake (the pancakes will expand). When the pancakes get dry around the edges and large bubbles form at the top of the pancake, 3 to 4 minutes, flip the pancakes and cook until light golden brown underneath, 2 to 3 minutes more. Adjust the heat as needed to cook the pancakes through without burning. Transfer the cooked pancakes to the prepared pan and keep warm in the oven. Serve warm, with plenty of warm maple syrup and fresh berries on the side.
GREEK YOGURT PANCAKES
Greek yogurt pancakes with Greek yogurt, eggs, flour, and baking soda are hot and ready to eat in 15 minutes.
Provided by mdaus
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Whisk yogurt in a bowl until smooth creamy; add egg and whisk to combine.
- Whisk flour and baking soda together in a bowl; add to yogurt mixture and stir until smooth.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 127.9 calories, Carbohydrate 13.7 g, Cholesterol 50.5 mg, Fat 5.5 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 358 mg, Sugar 1.8 g
GREEK YOGURT PANCAKES
Make and share this Greek Yogurt Pancakes recipe from Food.com.
Provided by Teena03
Categories Breakfast
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Open the yogurt container and stir the yogurt until it's smooth and creamy.
- Crack an egg over the yogurt and stir to combine leaving. The resulting
- mixture should be pale yellow in color and have a few lumps here and there.
- In a separate bowl, mix together the flour and baking soda.
- Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to
- combine. The batter will be extremely thick.
- Spoon the batter onto a sprayed griddle or pan heated to medium-high. I
- usually make four big pancakes, but you could also make 8 smaller ones.
- Flip the pancakes when they start to bubble a bit on the surface. Cook until.
- golden brown on both sides and serve with butter, syrup, fruit,
- Nutella....
Nutrition Facts : Calories 35.8, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 664.8, Carbohydrate 0.2, Sugar 0.1, Protein 3.1
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5/5 (3)Category Breakfast, Main DishServings 4Total Time 15 mins
- Stir until just combined.In a separate bowl, whisk together the eggs and vanilla, then pour them into the bowl with the yogurt mixture.
- Stir it together until it’s just barely combined.Heat a griddle or skillet over medium-low heat and smear a little butter over the surface.
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- In a separate medium bowl, whisk together the yogurt, egg, and milk. Add the dry ingredients to the wet ingredients in increments, whisking until smooth. Whisk in the raisins. Cover with plastic wrap and let the batter rest in the refrigerator for at least 15 minutes or up to overnight.
- When ready to make the pancakes, in a nonstick skillet, melt 2 teaspoons butter over medium-high heat, tilting the pan so the butter is evenly distributed over the surface.
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- Whisk together dry ingredients in one bowl, then wet ingredients, less 1/4 cup milk, in a separate bowl.
- Mix together, just enough to combine. Do not overmix. Add up to the additional 1/4 cup milk, as necessary to reach your desired consistency.
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- In a separate bowl, stir the eggs and Greek yogurt, then fold it into the flour and baking powder mixture, forming a thick batter.
- Pour batter onto a sauté pan and cook over medium-low heat, using a silicone spatula or spoon to smooth out the batter into a 1/4-inch thick pancake shape (since the batter won't spread easily on its own).
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- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest. Set aside.
- In a liquid measuring cup, stir together the lemon juice and milk. Set aside while you prepare the rest of the wet ingredients.
- In a large bowl, combine Greek yogurt, eggs, honey, and vanilla. Whisk until well combined. Whisk in the milk-lemon juice mixture until smooth.
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- Mix yogurt and egg in a medium bowl until blended and smooth. Add flour and baking soda and stir until the dry ingredients are mixed in. The batter will be thick.
- Preheat a griddle or large pan to medium heat. Spray with nonstick spray. Use an ice cream scoop or 1/4 to 1/3 cup measuring cup to scoop the batter into the pan. Spread each of the batter scoops into an even circle. Dot blueberries or bananas on top of each pancake. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until it is golden brown too. Repeat with the remaining batter. Serve with additional fruit and/or syrup.
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- Pour the liquid ingredients into the dry ingredients and mix together, making sure not to over mix and keeping lumps in the batter.
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- Ingredients Required - Measure the dry and wet ingredients separately and set aside. Wet Ingredients - greek yogurt , milk , vanilla extract and eggs. Dry ingredients - All purpose flour , quick oat ,salt ,baking powder and sugar
- Making The Oats Flour - Use only quick / instant plain oat. Take the oat in a mixer / food processor and blend until smooth - fine powder.
- Take all dry ingredients -all purpose flour , oat flour , sugar, salt and baking powder in a fine mesh strainer and sieve for two to three times. Set aside. Whisk the eggs in a wide bowl and add greek yogurt , milk and vanilla extract and mix until smooth. Now add wet ingredients to the dry and stir JUST until combined. Pancakes batter is ready.
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- Add flour mixture to yogurt mixture and mix to combine (batter should be like thick papier-mâché).
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- Add all of the ingredients (except optional mix-ins) to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender for 10 minutes; this is important to allow the batter to thicken up properly, so please do not skip!
- After 10 minutes, lightly coat a griddle with butter or olive oil and place over medium heat. Once the pan is hot, add approximately 1/4 cup of the batter to the griddle for each pancake. Immediately add 5-6 blueberries or chocolate chips per pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
- Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking or if your pancakes are quickly burning, it means your pan is too hot.
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- Add sugar, oat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a small bowl. Whisk until completely combined.
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From delish.com
- In a separate bowl, stir the eggs and Greek yoghurt, then fold it into the flour and baking powder mixture, forming a thick batter.
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- Preheat an electric griddle to 350 degrees F. Or place a non-stick skillet over medium-high heat.
- In a large bowl whisk together the wet ingredients: Greek yogurt, eggs, lemon juice, lemon zest, and vanilla until smooth.
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- In a medium bowl, mix the eggs until pale and fluffy. Add in all the dry ingredients and mix well again.
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From natashaskitchen.com
- Stir 1 tsp baking powder into the flour then add this mixture to the wet ingredients. Add more milk if too thick.
- Melt coconut oil in a nonstick pan over medium heat. Once coconut oil is hot, add heaping tablespoonfuls of batter into the pan. Saute 2 min on each side until golden.
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- In a smaller bowl, combine the baking powder with the flour. Then pour into the wet ingredients.
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From acouplecooks.com
- In a medium bowl, whisk together the whole wheat flour, all purpose flour, baking powder, cinnamon, and kosher salt.
- In a separate bowl, whisk the egg, then whisk in the milk, Greek yogurt, white wine vinegar, maple syrup, and oil.
- Stir the wet ingredients into the dry ingredients. If the batter is too thick, stir in another splash of milk (the consistency of each yogurt brand varies).
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- Preheat a skillet over medium heat and generously coat it with cooking spray or oil. You want to make sure that it’s nice and hot before you start cooking your pancakes.
- Add all the pancake ingredients to a blender in the order listed and blend on high until oats are fully broken down and batter is smooth and frothy. Allow the batter to sit for a few minutes so that it has a chance to thicken up while you make the cinnamon swirl – simply mix all the ingredients together in a small bowl and place it beside the stove.
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- Place all ingredients except the chocolate chips into a blender and blend until smooth. Stir in the chocolate chips.
- Heat a non-stick skillet over medium heat with cooking spray. Once hot, pour pancake batter onto the skillet, using a 1/4 cup to measure.
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- In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, salt and sugar.
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- Preheat a pan or griddle to 325 (medium heat). Whisk together flour, baking powder, sugar, and salt. In another bowl, mix oil, eggs, vanilla, and greek yogurt.
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- In a large bowl, whisk together the eggs, Greek yogurt, vanilla extract, and sweetener (if using).
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- Start by separating the egg whites from the egg yolks. Add 4 egg whites into a large bowl and set aside until ready to whip.
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From juliasalbum.com
- Add Greek yogurt mixture from step to to the flour mixture in step 1 and mix to combine. I like to let batter sit for 20 minutes to get really smooth textured. (optional: fold in blueberries in pancake batter or in half of pancake batter).
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Greek Yogurt Pancakes. by Food Network Canada. January 31, 2018. 3.0 (5 ratings) Rate this recipe PREP TIME. 10 min. COOK TIME. 40 min. YIELDS. 4 servings. The perfect hybrid of flapjacks and crepes, these protein-packed pancakes are low in calories and fat. The blueberry-peach sauce is made without any added sugar, relying for sweetness on the …
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In a separate bowl, mix together the flour and baking soda. 3. Done. Pour the yogurt and egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be very thick. 4. Done. Spoon the batter onto a sprayed griddle or pan heated to medium-high.
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GREEK YOGURT PANCAKES • PANCAKE RECIPES
Preheat electric griddle to 375°F or a nonstick frying pan over medium-low heat. Using a hand mixer, beat the eggs until pale and creamy. Mix in the yogurt, vanilla, and honey. Add the oat flour, all purpose flour, baking powder, and salt; blend just until combined.
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I will definitely be making these Greek Yogurt Pancakes again. They are really simple if you can get the pancake cooking down and they sure did hit the spot for me. Share this Post: Click to share on Facebook (Opens in new window) Click to share on Twitter (Opens in new window) Click to share on Pinterest (Opens in new window) Click to share on Print Recipe …
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