Strawberry Yogurt Pancakes

"These were delicious this morning. I had some yogurt that I needed to use so whipped these up. Very light and tasty."
 
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photo by CulinaryExplorer photo by CulinaryExplorer
photo by CulinaryExplorer
photo by NorthwestGal photo by NorthwestGal
photo by diner524 photo by diner524
photo by Baby Kato photo by Baby Kato
photo by MarraMamba photo by MarraMamba
Ready In:
30mins
Ingredients:
10
Yields:
9 pancakes
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ingredients

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directions

  • In a mixing bowl, mix flour, baking powder, baking soda, salt and sugar.
  • Add in the eggs, buttermilk, melted butter, yogurt and vanilla and mix until smooth.
  • Spray griddle with Pam or use a slab of butter for each pancake and heat over medium heat.
  • Pour approximately ½ cup of batter onto a preheated griddle.
  • Cook for 8-10 minutes or the top is nice and bubbly.
  • Turn and brown the other side.
  • Serve with warm maple syrup.

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Reviews

  1. These came out exactly like the picture! They were so light, fluffy, and soft. I even made a strawberry sauce to drape over the top, perfecting the masterpiece. Absolutely loved it! Will definitely be saving this recipe :) Just don't forget to change the serving size lol--I unintentionally made 9.
     
  2. Great pancakes! Light and fluffy. Subbed canola oil for the butter. Used organic strawberry yogurt which doesn't seem too "strawberry-y" to me, so these didn't have much strawberry flavor. I'm sure any yogurt flavor would work well, and this goes into my "Too Much Yogurt" cookbook. Added mini chocolate chips while cooking then topped with whipped cream and strawberries for the kids who loved them. Thanks for sharing the recipe!
     
  3. Yum...light and fluffy. Crispy edges...perfect. I cut the recipe in 1/2. Used a pkt. of Truvia instead of sugar, egg beaters, canola oil, plain yogurt, and a cup pf pureed strawberry. I actually replaced all the buttermilk except 1/4 c. with yogurt. We ate them plain...just skipped the syrup...they are wonderful.
     
  4. These surprised us. I thought the kids would really like these and the adults wouldn't. It was just the opposite. The adults rated them a 4 and the kiddo a 2 so we averaged a 3. They never really bubbled to know when to flip them so I just had to guess. I also cooked them at a lower temp for a longer time so that they would cook in the center without getting too done on the outside. I guess we will make these when the kids aren't home! Thank you
     
  5. I don't know what went wrong for us, but I followed the directions to a T. The flavor was good, and they smelled delicious while cooking. I just never could get the middles to cook through. I ended up cooking them 15-16 minutes each, and they still wouldn't firm up. I finally just threw out the batter and made plain old regular pancakes. I'm not even going to attempt these again.
     
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Tweaks

  1. Great pancakes! Light and fluffy. Subbed canola oil for the butter. Used organic strawberry yogurt which doesn't seem too "strawberry-y" to me, so these didn't have much strawberry flavor. I'm sure any yogurt flavor would work well, and this goes into my "Too Much Yogurt" cookbook. Added mini chocolate chips while cooking then topped with whipped cream and strawberries for the kids who loved them. Thanks for sharing the recipe!
     
  2. Yum...light and fluffy. Crispy edges...perfect. I cut the recipe in 1/2. Used a pkt. of Truvia instead of sugar, egg beaters, canola oil, plain yogurt, and a cup pf pureed strawberry. I actually replaced all the buttermilk except 1/4 c. with yogurt. We ate them plain...just skipped the syrup...they are wonderful.
     

RECIPE SUBMITTED BY

I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
 
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