My kids LOVE pancakes, and so do I! But I find myself only making them for special occasions, since they tend to be overly carb-heavy, and, with the butter and syrup, they have too many empty calories to be worth it from my perspective. However, when I found this recipe that uses Greek yogurt and white whole wheat flour, I knew I could start making pancakes more often!
We love to have breakfast-for-dinner from time to time, and these are a perfect option for one of those evenings. You can feel good serving these to your family knowing that they are chock-full of protein and fiber! They are light and refreshing but also filling, and will satisfy even the hungriest teenage boy! I used vanilla yogurt to emphasize the vanilla flavor, but you can use plain yogurt as well.
Thing 1 ate his pancakes with just some buttery spread on top. Thing 2 drizzled syrup over his. DH ate a few plain as well as some with butter and syrup. Seems like these are good no matter how you serve them! The recipe below makes enough to feed a family of four and also hopefully have some leftovers to freeze which can be quickly microwaved on busy mornings.
Recipe adapted from Two Peas and Their Pod.
Lemon Yogurt PancakesPrint Recipe
- In a large bowl, combine the flour, baking powder, salt, and granulated sweetener.
- In a separate bowl, whisk together the yogurt, milk, lemon juice, eggs, canola oil and vanilla extract.
- Add the liquid ingredients to the dry ingredients and mix together (result will be slightly lumpy).
- Spray a griddle with cooking spray and heat over medium. Pour a scant 1/4 cup of batter for each pancake.
- Cook until edges start to look dry and the pancakes start to bubble. Then flip and cook on the other side.
Thing 2 rating = Woohoo!
I am not sure why he docked me the half biscuit…I think maybe this is his highest rating, and that the only thing that would get 5 biscuits out of 5 would be a biscuit! 🙂