FLUFFY YOGHURT PANCAKES
Yoghurt makes these fluffy pancakes extra tender and flavorful. Make a batch on the weekend, and freeze for on-the-go breakfasts!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 7
Number Of Ingredients 9
Steps:
- 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.
- 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 Facts : Calories 210, Carbohydrate 37 g, Cholesterol 60 mg, Fiber 1 g, Protein 8 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 10 g, TransFat 0 g
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Joel Hutchinson
[email protected]I tried this recipe but the pancakes turned out flat and dense. I'm not sure what I did wrong.
Basem Lazkany
[email protected]These pancakes were a bit too tangy for my taste, but they were still good.
Md Bappe
[email protected]?????
Arasalan Ali
[email protected]These pancakes were easy to make and turned out perfect. I will definitely be making them again!
Jesse Hyatt
[email protected]I made these pancakes for my family and they were a hit! Everyone loved them.
Xandra Avalon
[email protected]These pancakes were so fluffy and delicious! I loved the tangy flavor of the yogurt. I will definitely be making these again.