Vanilla Yogurt Pancakes

Greek yogurt is the secret ingredient behind these protein-packed pancakes that will energize your day in a sweet (and tasty) way. MORE+ LESS-

By Cindy Rahe

October 28, 2013

containers (5.3 oz each) Yoplait® Greek vanilla yogurt

tablespoons milk

teaspoon vanilla

eggs

cups Original Bisquick™ mix

Butter and maple syrup for serving

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1

In medium bowl, beat yogurt, milk, vanilla and eggs with whisk until well combined. In large bowl, place Bisquick mix. Add yogurt mixture. Mix to combine.
2

Heat skillet or griddle over medium-high heat (grease if necessary). Scoop slightly less than 1/4 cups batter onto heated skillet; cook until bubbles start to form on surface of pancakes, edges become dry, and bottom becomes golden brown. Turn, and cook on other side until golden brown. Repeat with remaining batter.
3

Serve warm with butter and maple syrup.

Heat oven to low temperature (200°F or so), and place cooked pancakes in the oven to keep them warm.
You can use plain, vanilla or whatever flavor of Greek yogurt you like. Be sure to use Greek style yogurt to maximize the protein content in this recipe.