Bisquick Fruity Yogurt Pancakes Recipes

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FRUITY YOGURT PANCAKES



Fruity Yogurt Pancakes image

Provided by Food Network

Time 15m

Yield 12 servings (1 pancake each)

Number Of Ingredients 6

2 cups Original Bisquick or Bisquick Heart Smart mix
1/2 cup milk
1 tablespoon sugar
2 eggs
1 container (6 oz) Yoplait Original 99% Fat Free yogurt (any fruit flavor)
Fresh fruit and additional yogurt, if desired

Steps:

  • Heat griddle or skillet; grease if necessary. In medium bowl, stir Bisquick mix, milk, sugar, eggs and 1 container yogurt until blended (batter will be thick).
  • Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Spread batter slightly.
  • Cook until edges are dry. Turn; cook until golden brown. Serve topped with fruit and additional yogurt.

FRUITY YOGURT PANCAKES



Fruity Yogurt Pancakes image

Mmm, pancakes! Wake up sleepyheads with extra-special pancakes made with Bisquick® mix and yogurt.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 12

Number Of Ingredients 6

2 cups Original Bisquick™ or Bisquick Heart Smart® mix
1/2 cup milk
1 tablespoon sugar
2 eggs
1 container (6 oz) Yoplait® Original yogurt (any fruit flavor)
Fresh fruit and additional yogurt, if desired

Steps:

  • Heat griddle or skillet; grease if necessary. In medium bowl, stir Bisquick mix, milk, sugar, eggs and 1 container yogurt until blended (batter will be thick).
  • Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Spread batter slightly.
  • Cook until edges are dry. Turn; cook until golden brown. Serve topped with fruit and additional yogurt.

Nutrition Facts : Calories 110, Carbohydrate 18 g, Cholesterol 35 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 5 g, TransFat 0 g

BISQUICK FRUITY YOGURT PANCAKES



Bisquick Fruity Yogurt Pancakes image

Make and share this Bisquick Fruity Yogurt Pancakes recipe from Food.com.

Provided by 4-H Mom

Categories     Breakfast

Time 25m

Yield 12 pancakes

Number Of Ingredients 5

2 cups Bisquick baking mix
1 tablespoon sugar
1/2 cup milk
2/3 cup fruit yogurt
2 eggs

Steps:

  • Beat all ingredients with wire whisk or hand beater until well blended. The batter will be thick.
  • Pour batter onto hot griddle, by spoonfuls, grease if necessary, spread lightly.
  • Cook until edges are dry. Turn, cook until golden brown.

Nutrition Facts : Calories 114.3, Fat 4.4, SaturatedFat 1.3, Cholesterol 37.4, Sodium 275.5, Carbohydrate 15.3, Fiber 0.4, Sugar 3.4, Protein 3.2

VANILLA YOGURT PANCAKES



Vanilla Yogurt Pancakes image

Greek yogurt is the secret ingredient behind these protein-packed pancakes that will energize your day in a sweet (and tasty) way.

Provided by Cindy Rahe

Categories     Breakfast

Time 25m

Yield 8

Number Of Ingredients 6

2 containers (5.3 oz each) Greek vanilla yogurt
6 tablespoons milk
1 teaspoon vanilla
2 eggs
2 cups Original Bisquick™ mix
Butter and maple syrup for serving

Steps:

  • In medium bowl, beat yogurt, milk, vanilla and eggs with whisk until well combined. In large bowl, place Bisquick mix. Add yogurt mixture. Mix to combine.
  • Heat skillet or griddle over medium-high heat (grease if necessary). Scoop slightly less than 1/4 cups batter onto heated skillet; cook until bubbles start to form on surface of pancakes, edges become dry, and bottom becomes golden brown. Turn, and cook on other side until golden brown. Repeat with remaining batter.
  • Serve warm with butter and maple syrup.

Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 3 g, TransFat 0 g

YOGURT PANCAKES



Yogurt Pancakes image

Get your day off to a great start with these yummy pancakes. Short on time? Make a batch on the weekend! -Cheryll Baber, Homedale, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 8

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
2 cups plain yogurt
1/4 cup water
Optional: Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months. To use, place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

Nutrition Facts : Calories 242 calories, Fat 5g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 403mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

PANCAKES WITH YOGURT TOPPING



Pancakes with Yogurt Topping image

From Betty's Soul Food Collection... It's a "fruity-licious" breakfast, topped with creamy, nutritious yogurt and sweet preserves-sort of like pancakes à la mode, but a whole lot better.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 6

Number Of Ingredients 7

2 cups Original Bisquick™ mix
1 teaspoon ground cinnamon
1 cup milk
1 teaspoon vanilla
2 eggs
2 containers (6 oz each) Yoplait® Original yogurt French vanilla
1/2 cup strawberry or other flavor fruit preserves

Steps:

  • Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat. In large bowl, stir Bisquick mix, cinnamon, milk, vanilla and eggs with wire whisk or fork until blended.
  • For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
  • In medium bowl, mix topping ingredients. Serve hot pancakes with topping; if desired, sprinkle with additional cinnamon. Cover and refrigerate any remaining topping.

Nutrition Facts : Calories 320, Carbohydrate 57 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 23 g, TransFat 0 g

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