Spend with Pennies · by Holly Nilsson★ 5.0 (18)
Yogurt Pancakes
NUTRITION · PER SERVING25M COOK
CAL 5%·PRO 7%
CARBS 12G45% OF CAL
1G FIBER8G OTHER3G TOTAL SUGAR
FAT 5G40% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Yogurt pancakes are light, fluffy, and satisfying, made with yogurt for added richness. Serve them warm with maple syrup and fresh fruit for a breakfast everyone loves.
mainamericanbaked goodeggsvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups milk
- 2 eggs (slightly beaten)
- ¼ cup butter (melted)
- 1 cup peach yogurt
- 1 tablespoon vegetable oil
At a glance
PER SERVING · TIME 25M
CAL 5%·PRO 7%
CARBS 12G45% OF CAL
1G FIBER8G OTHER3G TOTAL SUGAR
FAT 5G40% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 219mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 72mg
- Calcium
- 45mg
- Iron
- 0.53mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 219MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.