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
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
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Step1Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating).
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Step2In 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.
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Step3For 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.
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Step4Top 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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