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Fluffy Yoghurt Pancakes

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Betty Crocker Kitchens
Updated Feb 24, 2017
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Yoghurt makes these fluffy pancakes extra tender and flavorful. Make a batch on the weekend, and freeze for on-the-go breakfasts!

Fluffy Yoghurt Pancakes

  • Prep Time 25 min
  • Total 25 min
  • Servings 7
  • Ingredients 9
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Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs, slightly beaten
  • 1 cup Mountain High™ whole milk plain yoghurt
  • 1 1/4 cups lowfat (1%) milk
  • 1 cup fresh blueberries, if desired

Instructions

  • Step 
    1
    Grease or spray griddle or skillet. Heat over medium-high heat (375°F). In large bowl, mix flour, sugar, baking powder, baking soda and salt with whisk. In small bowl, beat eggs, yoghurt and milk with whisk. Stir yoghurt mixture into flour mixture until no lumps remain in batter.
  • Step 
    2
    Ladle or spoon 1/4-cupfuls of batter onto griddle. Sprinkle blueberries on top (about 1 tablespoon per pancake). Cook 2 to 3 minutes or until edges are dry and bubbles form on top; turn, and cook 2 to 3 minutes or until golden brown. Transfer to serving plate. Repeat with remaining batter.

Nutrition

210 Calories
3 1/2g Total Fat
8g Protein
37g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
460mg
19%
Potassium
190mg
5%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
4%
Sugars
10g
Protein
8g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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