Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2 tablespoons sugar

  3. 2 teaspoons baking powder

  4. 1 teaspoon baking soda

  5. 2 eggs

  6. 2 cups (16 ounces) plain yogurt

  7. 1/4 cup water Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans, optional

Instructions Jump to Ingredients ↑

  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. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown. 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. To use frozen pancakes: Place pancake on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through. Yield: 12 pancakes.


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