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Strawberry-Yogurt Pancakes (White Whole Wheat Flour)

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By Betty Crocker Kitchens
Updated Nov 18, 2011
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Vanilla yogurt makes these special pancakes extra moist and tasty.

Strawberry-Yogurt Pancakes (White Whole Wheat Flour)

  • Prep Time 30 min
  • Total 30 min
  • Servings 7
  • Ingredients 11
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Ingredients

  • 1 1/2 cups Gold Medal™ white whole wheat flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 container (6 oz) vanilla low-fat yogurt
  • 3/4 cup water
  • 3 tablespoons vegetable oil
  • 1 3/4 cups sliced fresh strawberries
  • 1 container (6 oz) strawberry low-fat yogurt

Instructions

  • Step 
    1
    Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating).
  • Step 
    2
    In large bowl, mix flour, sugar, baking powder, baking soda and salt; set aside. In medium bowl, beat eggs, vanilla yogurt, water and oil with whisk until well blended. Pour egg mixture all at once into flour mixture; stir until moistened.
  • Step 
    3
    For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly on top, puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown.
  • Step 
    4
    Top each serving (2 pancakes) with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.

Nutrition

Nutrition Facts are not available for this recipe

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