Vanilla Yogurt Pancakes with Strawberry Syrup
Discover the ultimate breakfast indulgence with these Vanilla Yogurt Pancakes with Strawberry Syrup! These fluffy, golden pancakes are elevated with the creamy tang of vanilla yogurt and a splash of vanilla extract, creating a deliciously moist and flavorful bite. Topped with a homemade strawberry syrup, made from fresh, juicy strawberries simmered with sugar and a hint of lemon juice, this recipe brings a perfect balance of sweetness and brightness to your plate. Quick and easy to prepare in just 35 minutes, these pancakes are ideal for a cozy weekend brunch or a special morning treat. Serve them warm and watch as they disappear off the plate! Keywords: vanilla yogurt pancakes, homemade strawberry syrup, fluffy pancakes, brunch recipes, breakfast ideas.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 2 tablespoons granulated sugar
- 1 cup vanilla yogurt
- 0.5 cups milk
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 3 tablespoons unsalted butter (melted)
- 2 cups fresh strawberries (chopped)
- 0.3 cups granulated sugar (for syrup)
- 1 tablespoons lemon juice
- 0.25 cups water
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In another bowl, combine the vanilla yogurt, milk, eggs, vanilla extract, and melted butter. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of butter or cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes. Flip and cook the other side for another 2 minutes or until golden brown. Repeat with the remaining batter.
For the strawberry syrup, add the chopped strawberries, sugar, lemon juice, and water to a small saucepan. Heat over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 8-10 minutes.
Remove the syrup from the heat and let it cool slightly. For a smoother syrup, you can blend it with an immersion blender or leave it chunky for a more rustic texture.
Serve the pancakes warm, drizzled with the strawberry syrup, and enjoy!
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 320.9 g | 117% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 164.3 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 604 mg | 46% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1397 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
