Yogurt Pancakes with Chocolate Chips
April 17, 2010 by Michelle Hamor Smith
Filed under Featured, Recipes
Have you had the opportunity to check out the Food Network magazine? The May 2010 issue comes with a little 50 Pancake and Waffle recipes book. My daughter, Sarah, and I were looking at it last night and we decided we’d like to try both the yogurt and the chocolate chip versions. I remembered that I had a small plain yogurt in my fridge, so a combination of the Basic, Yogurt, and Chocolate Chip recipes seemed perfect to me.
The yogurt makes for a thick, fluffy pancake. If you have find that your pancakes aren’t cooking all the way through before browning, then pop them in the microwave oven for 30 seconds before serving.
When I make pancakes, I usually double the recipe, then freeze the extras for later. The trick is to freeze the pancakes on a cookie sheet, with plenty of room in between them. Then, when they are solid, transfer the pancakes to a freezer bag. Reheat for a minute or two in the microwave and you’ve got a quick breakfast before school. Below, find my take on Food Network’s pancakes.
Yogurt Pancakes with Chocolate Chips
Dry Ingredients:
1 1/2 cups flour
3 TB sugar
1 TB baking powder
1/2 salt
1/2 cup chocolate chips
Wet Ingredients:
1 cup fat free milk
1/4 cup plain unsweetened yogurt
1/4 cup canola oil
2 eggs
1/2 tsp vanilla extract
Combine the dry ingredients in a bowl, mix well. Combine wet ingredients in another bowl, mix well. Add the wet to the dry ingredients, then mix until combined. Do not over mix.
Heat a pan to medium heat, pour 1 TB of of canola oil in the pan. When pan is hot, measure a 1/4 cup of the batter into the pan. Cook until bubbly on top and light brown on the bottom (use spatula to lift the edge for peeking), then flip and cook until brown on the other side.
Serve with butter, maple syrup, or honey (I like the honey best).
Makes about 10 pancakes
Image credit: Michelle Smith
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What a great idea! I’d never thought to freeze them but that makes so much sense! I’m going to start doing this now.
I do it every time. So handy. Cute icon, by the way.
Thank you for posting this recipe, we’ll be trying this sometime next week. Love the idea of freezing the batter, I’ve never tried that. Have for muffins but not pancakes. Oh and the kids will take leftover pancakes and put them in little baggies and store in the fridge until they come home for an afternoon snack.