Pancakes are a great breakfast option and are made often in our home; however, with the versatility of these popular treats, there is no reason to consider them as just breakfast food. Layer them with an impressive filling and there will be no judgment about which time of the day you serve them. Pancakes can be paired with just about anything you can think of. Fill them with berries, nuts, or bananas, or try something different by stuffing them with ham and spinach! The pancakes below are prepared with yogurt, providing them with additional protein. These recipes can be prepared with any kind of yogurt, though I prefer Greek for the extra tanginess it provides.
Blueberry Oatmeal Yogurt Pancakes
Besides being loaded with fiber, these oatmeal pancakes with fresh, plump blueberries provide health benefits and are some ofthe fluffiest pancakes ever. I finished an entire stack of these by myself, so I recommend doubling the recipe. I prefer topping them with blueberry sauce or pure maple syrup for an added touch of sweetness.
Ingredients
Pancakes
- 1⅔ cups Bisquick
- ⅔ cup rolled oats
- 2 tbsp granulated sugar
- ¼ tsp baking soda
- 1 cup plain Greek yogurt
- 1 cup milk
- 4 tbsp butter (melted)
- 2 large eggs
- 1 cup blueberries
Blueberry Pancake Sauce
- 3 cups blueberries
- 1 cup water
- ½ cup granulated sugar
- ½ tsp vanilla extract
- 1½ tbsp cornstarch
- 3 tbsp warm water
Toppings
- maple syrup
- whipped cream
Instructions
- In a large mixing bowl, sift together one and two-thirds of a cup of Bisquick, two-thirds of a cup of rolled oats, two tablespoons of granulated sugar, and one-quarter of a teaspoon of baking soda.
- In a separate bowl, mix one cup of plain Greek yogurt, one cup of milk, four tablespoons of melted butter, and two large eggs.
- Mix the wet ingredients in with the dry and stir until just combined. Gently fold in one cup of blueberries. Set aside and prepare the blueberry sauce.
- o prepare the blueberry sauce, place one and one-half cups of blueberries in a saucepan over medium heat. Add one cup of water, one-half cup of granulated sugar, and one-half teaspoon of vanilla extract. Bring the mixture to a boil. In a small bowl, add one and one-half tablespoons of cornstarch and three tablespoons of warm water. Stir until dissolved and add to the saucepan. Reduce the heat to a simmer once a rolling boiling occurs. Let simmer for two minutes, remove from the heat, and fold in the remaining blueberries.
- Preheat a greased skillet over medium heat. (I prefer to use butter). Using a measuring cup, scoop one-third of the batter for each pancake and cook until each side is lightly browned. (Flip when bubbles appear on the surface).
- Serve with blueberry sauce, maple syrup, or whipped cream if desired.
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Apple Cinnamon Yogurt Pancakes
With the addition of shredded apples, this recipe is anything but boring. It's hard to go wrong with these pancakes. They are stuffed with apples and flavored with vanilla and cinnamon. A touch of sour from the Greek yogurt helps balance out the sweetness.
Ingredients
Pancakes
- 1 egg
- ½ cup plani Greek yogurt
- ⅔ cup heavy cream
- 1 cup Bisquick
- 2 tbsp granulated sugar
- ½ tsp cinnamon
- ¼ tsp vanilla extract
- 1 apple (peeled and grated)
Caramel Sauce
- 1 cup brown sugar
- ½ cup heavy cream
- 5 tbsp unsalted butter
- ⅛ tsp salt
- 1 tsp vanilla extract
Instructions
- In a large bowl, combine one egg, one-half cup of plain Greek yogurt, and two-thirds of a cup of heavy cream. Mix until well combined and smooth.
- In a separate bowl, sift together one cup of Bisquick, two tablespoons of granulated sugar, and one-half teaspoon of cinnamon.
- Mix the wet and dry ingredients together, then add one-quarter teaspoon of vanilla extract and continue mixing until well combined. Fold in the grated apple. Set aside while preparing the caramel sauce.
- To prepare the caramel sauce, combine one cup of brown sugar, one-half cup of heavy cream, five tablespoons of unsalted butter, and one-eighth of a teaspoon of salt in a small saucepan. Bring to a boil over medium-high heat, occasionally stirring for five minutes. The mixture should appear bubbly. Add one teaspoon of vanilla extract and continue stirring for two minutes. Remove from heat and allow to cool before using or transferring to a glass storage container.
- Lightly grease a skillet and place over medium heat. Using a measuring cup, scoop one-third of the batter for each pancake and cook until each side is lightly browned. (Flip when bubbles appear on the surface).
- Serve with a caramel sauce, or powdered sugar and maple syrup, if desired.
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Vanilla Chocolate Chip Yogurt Pancakes
The addition of yogurt to pancake recipes lends a light and fluffy texture to the recipe and a bit of sweetness. It is fine to use any type of yogurt, but I prefer Greek yogurt because it is thicker than regular yogurt and gives the batter a less watery consistency. Don't feel you have to use the vanilla flavor in this recipe. Sometimes I like to enhance the flavor and will use banana or coconut yogurt as well.
Ingredients
- 2 cups Bisquick
- 2 tbsp granulated sugar
- 1 tbsp baking soda
- 2 eggs
- 2 cups Greek vanilla yogurt
- ¼ cup water
- ½ cup semisweet chocolate chips
Toppings
- sliced bananas
- coarsely chopped walnuts
- maple syrup
- whipped cream
Instructions
- In a large mixing bowl, sift together two cups of Bisquick, two tablespoons of granulated sugar, and one teaspoon of baking soda.
- In a separate bowl, combine two eggs, two cups of vanilla yogurt, and one-quarter of a cup of water.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Lightly grease a skillet and place over medium heat. Using a measuring cup, scoop one-third of the batter for each pancake and cook until each side is lightly browned. (Flip when bubbles appear on the surface).
- Serve with your choice of desired toppings and enjoy!
Tried this recipe?Let us know how it was!
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