Egg Recipe

These yogurt pancakes offer a tender, moist crumb thanks to the addition of plain and blueberry yogurt. The batter is light and airy, resulting in a breakfast that feels indulgent yet comforting. Topped with a warm honey-cinnamon glaze, these pancakes bring a touch of international flair to your morning routine. They are perfect for a leisurely weekend brunch or a quick weekday treat that feels special. Simple ingredients come together to create a dish that is both satisfying and easy to prepare, making it a staple for breakfast lovers who appreciate texture and subtle sweetness.

Cuisine: Global

Courses: Breakfast

Difficulty: Intermediate

Servings: 4

Calories: 414.4

Dietary: Vegetarian

Description

These yogurt pancakes offer a tender, moist crumb thanks to the addition of plain and blueberry yogurt. The batter is light and airy, resulting in a breakfast that feels indulgent yet comforting. Topped with a warm honey-cinnamon glaze, these pancakes bring a touch of international flair to your morning routine. They are perfect for a leisurely weekend brunch or a quick weekday treat that feels special. Simple ingredients come together to create a dish that is both satisfying and easy to prepare, making it a staple for breakfast lovers who appreciate texture and subtle sweetness.

Ingredients

1 Egg
1 cup Borden Lite-line Plain Yogurt -- (8 oz.)
2 Tablespoons vegetable oil
1 cup Unsifted flour
1 tablespoon Sugar
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/4 teaspoon Ground cinnamon -- (optional)
1 cup Borden Lite-line Blueberry Yogurt
2 Tablespoons honey
1/4 teaspoon Ground cinnamon

Directions

1
In a blender container, combine the egg, plain yogurt, and vegetable oil. Blend until the mixture is completely smooth and emulsified.
2
Add the flour, sugar, baking powder, baking soda, salt, and optional cinnamon to the blender. Blend on medium speed just until the batter is smooth and no lumps remain.
3
Heat a griddle or non-stick skillet over medium heat. Lightly grease the surface with a small amount of oil.
4
Pour a scant 1/4 cup of batter onto the griddle for each pancake. Cook until the surface is covered with bubbles and the edges look set, about 2-3 minutes.
5
Carefully flip the pancakes and cook the second side until golden brown and cooked through, about 1-2 minutes more.
6
In a small bowl, whisk together the blueberry yogurt, honey, and 1/4 teaspoon ground cinnamon to create the topping.
7
Serve the pancakes warm, drizzled generously with the blueberry cinnamon yogurt topping.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 414.4kcal

% Daily Value *
Total Fat 11.6g18%
Saturated Fat 2.9g15%
Cholesterol 53.2mg18%
Sodium 1437.0mg60%
Total Carbohydrate 67.7g23%
Dietary Fiber 3.4g14%
Sugars 19.1g
Protein 10.0g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pancakes, yogurt, breakfast, blueberry, cinnamon, honey, fluffy, easy, vegetarian, quick, morning, brunch, family-friendly, comfort food, griddle

Read it online: https://www.chefs-mate.com/recipe/egg-recipe-367/