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
Prep Time:
25 minutes
Number of Servings:
10 pancakes
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.
Notes
These fluffy pancakes freeze well due to the yogurt, which keeps them tender.
To Freeze:
- Cool cooked pancakes completely.
- Place pancakes in a single layer on baking trays. Freeze for 2 hours.
- Transfer frozen pancakes to labeled freezer bags. Seal bags and freeze.
To Reheat:
- Place frozen pancakes in a pan over medium heat until warmed through.
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
