Yogurt Pancakes

Yogurt Pancakes

Cook with Chef Brooks!
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Prep Time
10 Minutes
Cook Time
2–3 Minutes
Servings
4–6

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
2 cups Hiland Dairy Vanilla Yogurt
1/4 cup water
Optional: Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans

Directions

In a small bowl, combine the flour, sugar, baking powder and baking soda.
In another bowl, whisk the eggs, yogurt and half of the water. Stir into dry ingredients just until moistened. Finish with the rest of the water.
Pour batter by 1/4 cup 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.

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