Total Time
Prep 5 mins
Cook 10 mins

A recipe from The Comfort Food Diet cookbook of Taste of Home. I will do them for my son tomorrow morning.

Ingredients Nutrition


  1. 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.
  2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with chocolate chips or cranberries if desired. Turn when bubbles form on top; cook until the second side is golden brown. Serve with bananas or pecans, if desired.
  3. To freeze, arrange cooled pancakes in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.
  4. To use frozen pancakes: Place pancake on a microwave safe plate; microwave on hit for 40-50 seconds or until heated through.
Most Helpful

Delicious! I'm glad I chose your recipe for pancakes this morning. I had a big container of NF vanilla yogurt that I wanted to use up and this was the perfect way to do it. I thought the batter seemed a little thick, but I made as directed and the pancakes came out light and flavorful. Thanks so much for posting. I'll be making these again.

Lucky in Bayview June 23, 2012

At first I was a little concerned about the amount of yogurt in this, but it really turned out well, as they ended nice and fluffy. I had some leftover chocolate chips, that I used for a topping, as well as some butter, that I combined together. Great breakfast. Made for 1-2-3 hits.

weekend cooker June 21, 2012

Very healthy, yummy and quick breakfast! I made using wheat flour and Greek yogurt, topping with fresh pomegranate seeds and would not change a thing as these were great. Thanks for the post.

Debbwl January 05, 2012