Disclosure: I am a Stonyfield ambassador, which means I’m being compensated for posts like this one, and I’ve also been given free Stonyfield yogurt. As always, the opinions, recipes, ideas, etc., are all mine!
I don’t need to go on and on about how much we love pancakes in our house, because you can easily read about that in the other pancake recipes I have on the blog.
I will reiterate how useful leftover pancakes can be during the work-week though. My kids both love them reheated in the microwave, and it’s arguably quicker than pouring a bowl of cereal!
Today I cooked a batch of fluffy homemade pancakes. They were made with my basic recipe, except I added a 1/4 cup of Stonyfield Plain Greek yogurt and a tablespoon of pure vanilla extract.
I don’t know this for sure, but I believe the reason these particular pancakes were SO light and fluffy was due to the yogurt. These homemade vanilla waffles I made for the Stonyfield blog tasted the same – extra light and fluffy.
So, who knows? I’ll take it though.
PS: My sister said I should branch out a little with my photography positions, so these two shots are just for her! No shooting from the top-looking-down angle, in this post!
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 teaspoons sugar
- 1 large egg
- 1 cup whole milk
- ¼ cup Stonyfield Plain Greek yogurt
- 2 tablespoons vegetable oil
- 1 tablespoon pure vanilla extract
- Preheat a large non-stick skillet over medium heat while you prepare the batter.
- Whisk the flour, baking powder, sugar and salt together in a large mixing bowl. Whisk the egg, milk, oil, yogurt and vanilla together in a separate small bowl or 2-cup glass measuring cup. Pour the wet ingredients into the dry ingredients, and whisk them together until they’re just combined.
- Pour the batter a ¼ cup at a time into the pan, and cook them for 3 minutes (my pan fits 3 pancakes per batch). Flip the pancakes and continue cooking for 2 minutes longer. Remove the pancakes and keep them warm on plate, covered with foil. Continue making pancakes until the batter’s gone.
- Serve the pancakes warm with butter and real maple syrup. Keep leftovers in the fridge and reheat them during the week for an easy breakfast! Makes about 9 medium-sized pancakes.