Description
Fluffy and flavorful Vanilla Yogurt Pancakes made with Greek vanilla yogurt, Bisquick mix, and a hint of vanilla. These pancakes are quick to prepare and perfect for a comforting breakfast served warm with butter and maple syrup.
Ingredients
Scale
Pancake Batter
- 2 containers (5.3 oz each) Greek vanilla yogurt
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups Original Bisquick™ mix
For Serving
- Butter
- Maple syrup
Instructions
- Mix Wet Ingredients: In a medium bowl, beat together the Greek vanilla yogurt, milk, vanilla extract, and eggs using a whisk until the mixture is smooth and well combined.
- Combine with Dry Ingredients: Place the Bisquick mix in a large bowl and pour the yogurt mixture into it. Stir gently until the batter is just combined and smooth, being careful not to overmix.
- Preheat Skillet: Heat a skillet or griddle over medium-high heat. If necessary, grease the surface lightly with butter or cooking spray to prevent sticking.
- Cook Pancakes: Using a scoop or ladle, pour slightly less than 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, the edges look set and dry, and the bottoms turn golden brown, about 2-3 minutes.
- Flip and Cook Other Side: Carefully flip the pancakes with a spatula and cook the other side until golden brown, approximately 1-2 minutes more.
- Repeat: Continue cooking the remaining batter in the same manner, greasing the skillet as needed.
- Serve: Serve the pancakes warm topped with butter and drizzled with maple syrup.
Notes
- For fluffier pancakes, avoid overmixing the batter to keep it light.
- If you prefer thinner pancakes, add a little more milk to the batter.
- Skillet temperature is important: too hot and the pancakes will burn, too low and they won’t brown properly.
- You can substitute vanilla yogurt with plain yogurt plus 1 teaspoon vanilla if desired.
- These pancakes freeze well; just reheat gently in a toaster or microwave.
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 7g
- Sodium: 280mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
