Freezer-Friendly Pancakes
By The Taste for Life Test Kitchen
Prep Time
25 minutes
Number of Servings
10 pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄2 tsp salt
- 1 1⁄2 cups plain low-fat Greek yogurt
- 1 1⁄2 cups your favorite milk
- 2 eggs
- 2 Tbsp oil, plus additional for greasing pan
Directions
- Whisk together flour, baking powder, baking soda, and salt in a large bowl.
- In a medium bowl, whisk together yogurt, milk, eggs, and oil.
- Whisk wet ingredients into flour mixture until just combined. (Batter will be a bit lumpy.)
- Heat a large nonstick pan over medium-low heat. Spray pan with nonstick cooking spray or add a small amount of oil to pan. Pour about ½ cup batter onto pan for each pancake. Cook each side for about 2 minutes. Flip and cook remaining side for an additional 2 minutes. Repeat process until all batter is cooked.
Nutrition Info
2 pancakes, made with low-fat milk: 353 Calories, 18 g Protein, 72 mg Cholesterol, 46 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 1 g Fiber, 10 g Total fat (3 g sat), 546 mg Sodium, ★★★★ Phosphorus, ★★★ Vitamin B1 (thiamine), B2 (riboflavin), Calcium, Folate, ★★ Vitamin B12, ★ Vitamin B3 (niacin), Iron
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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