Tender Yogurt Pancakes
Tender Yogurt Pancakes
Yogurt is the special ingredient that makes these pancakes light, fluffy and tender; three variations for lots of fun.
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10 min
Prep Time
30 min
Total Time
18
pancakes Ingredients
3 large Land O Lakes® Eggs, separated
1 12 cups all-purpose flour
14 cup sugar
14 cup Land O Lakes® Butter, melted
1 (16-ounce) carton (2 cups) plain yogurt
2 teaspoons baking powder
1 teaspoon baking soda
14 teaspoon salt
How to make
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STEP 1
Beat egg whites at high speed in bowl, scraping bowl often, 1-2 minutes or until stiff peaks form; set aside.
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STEP 2
Combine egg yolks and all remaining ingredients in another bowl. Beat at medium speed, scraping bowl often, 1-2 minutes or until well mixed. Gently stir in beaten egg whites. (Small fluffs of egg white will remain in batter.)
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STEP 3
Heat griddle to 350ºF or until drops of water sizzle.
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STEP 4
Pour 1/4 cup batter for each pancake onto greased griddle. Cook 1 1/2-2 minutes or until bubbles form. Turn; continue cooking 1 1/2-2 minutes or until light brown. Serve warm.
Blueberry Pancakes
Gently stir 1 cup fresh or frozen blueberries into pancake batter.
Pecan Pancakes
Gently stir 1/3 cup chopped pecans into pancake batter.
Banana Nut Pancakes
Gently stir 1/2 cup (1 medium) mashed banana and 1/3 cup chopped walnuts into pancake batter.
100 Calories
4 Fat (g)
40 Cholesterol (mg)
210 Sodium (mg)
13 Carbohydrates (g)
0 Dietary Fiber
4 Protein (g)
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