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Favorite yogurt pancakes, 6 ways

Step 1.

Add the yogurt, milk, eggs, and butter to a medium bowl. To make a Sheet Pan Pancake: Preheat oven to 400 degrees F.

Step 2.

Whisk to combine into a smooth mixture. Line a half sheet pan with parchment paper and grease the sides with nonstick spray.

Step 3.

Add the flour, sugar, baking powder, and salt. Whisk gently to combine.  To make for a baby, omit the sugar and use plain nondairy milk.

Step 4.

To make this a Sheet Pan Pancake: Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.

Step 5.

Heat a large nonstick skillet over medium heat. Melt butter and swirl to coat the pan. Spoon out ¼ cup batter per pancake. Cook for 3-4 minutes. Flip over and cook for an additional 3 minutes.

Step 6.

Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

P.S. Store for up to 3-5 days in the fridge in an airtight container. Or freeze between layers of parchment paper in a freezer bag.