Low Fat Yogurt Topped Strawberry Pancakes Recipes

STRAWBERRY YOGURT PANCAKES

Steps:

• In a mixing bowl, mix flour, baking powder, baking soda, salt and sugar.
• Add in the eggs, buttermilk, melted butter, yogurt and vanilla and mix until smooth.
• Spray griddle with Pam or use a slab of butter for each pancake and heat over medium heat.
• Pour approximately ½ cup of batter onto a preheated griddle.
• Cook for 8-10 minutes or the top is nice and bubbly.
• Turn and brown the other side.
• Serve with warm maple syrup.

YOGURT SHEET PAN PANCAKES WITH BERRIES

Steps:

• Move the oven rack to the middle position and preheat oven to 425 degrees F.
• Spray a rimmed 18" x 13" sheet pan with cooking spray, this will keep the parchment in place.
• Cut a piece of parchment paper to cover the bottom completely, about 16 x 20 inches. Place on the sheet pan and spray more oil on the parchment, and around the sides of the sheet pan.
• In a medium bowl, whisk together dry ingredients (from flour to salt).
• In another medium bowl, whisk together wet ingredients (from yogurt to vanilla) until thoroughly combined.
• Transfer wet ingredients into the bowl with the dry ingredients and whisk until just combined. Do not over mix (or worry if there are some lumps).
• Gently fold in berries.
• Pour the batter into the prepared baking sheet. Spread the batter evenly with a spatula then tap the sheet pan on the counter a couple times to settle the batter.
• Bake for 15 to 17 minutes, rotating the pan halfway through.
• Allow to cool for 5 minutes in the pan then, place a large cutting board over the top of the pan and flip the pancakes onto cutting board. Cut into 16 squares and serve immediately.