Yogurt Pancakes
Try this Yogurt Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 9
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 large eggs
- 1 cup buttermilk
- 2 cups all purpose flour
- 1 tablespoon granulated sugar
- 1/2 easpoonkosher salt
- 2 cups plain unsweetened yogurt (i used 2%)
- vegetable oil (or any high heat oil) for cooking
- Carbohydrate 23.480603538777 g
- Cholesterol 204.893287036425 mg
- Fat 44.0305934557727 g
- Fiber 0.745551180183714 g
- Protein 7.60331300649495 g
- Saturated Fat 27.0302429488116 g
- Serving Size 1 1 to 10 6-inch pancake (147g)
- Sodium 370.820593453999 mg
- Sugar 22.7350523585933 g
- Trans Fat 3.37257070757947 g
- Calories 514 calories
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the yogurt, buttermilk and eggs and whisk vigorously to combine.Preheat a large skillet over medium heat for several minutes (if using an electric burner, lower heat might work best). Lightly grease the pan with vegetable oil. Use a 3 or 4 ounce ladle to pour the batter evenly onto the skillet, 2 inches apart, and cook the pancakes until they have a few bubbles on top, approximately 2 minutes, then flip and cook for an additional minute.Repeat with the remaining batter.Serve warm with your favorite toppings.
