Yummy Yogurt Pancakes with Peanut Butter Syrup
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Now, we all know that I found an amazing pancake recipe a while ago when I made the fluffy buttermilk pancakes. Of course, being the foodie that I am, I still venture out and try other recipes. This last weekend, I decided to make an adaptation of a recipe I found for yummy yogurt pancakes over at Favorite Family Recipes.
I also decided to try these served with peanut butter syrup and fresh banana slices. When I was little, I had breakfast at my cousin’s house. While eating there, they taught me how to eat waffles smeared with peanut butter and then drizzled with syrup. My eyes were opened to a new way of eating pancakes and waffles.
I loved it and have enjoyed many a waffle and pancake that way. Then, when I had my children, I had to introduce them to this yummy combination. They have loved it too! So, when I saw a recipe for peanut butter syrup over at Our Best Bites, it was a no-brainer for me to make it. It brings those two flavors I loved growing up with into a yummy pourable syrup.
Ingredients for Yummy Yogurt Pancakes
- LARGE EGGS
- PLAIN OF VANILLA YOGURT
- BUTTERMILK
- BUTTER
- ALL-PURPOSE FLOUR
- BAKING POWDER
- BAKING SODA
- SALT
- SUGAR
Ingredients for Peanut Butter Syrup
- MAPLE OR PANCAKE SYRUP
- PEANUT BUTTER
I loved the pancakes, but I must say my “go-to recipe” is still gonna be the fluffy buttermilk pancakes. It would take a lot to beat those. I could taste a slight tang in these from the yogurt, which actually went really well with the sweetness of the peanut butter syrup. That syrup is quite sweet, so you don’t need a lot.
I also loved the bananas with the syrup. It was an all-around great combination. These yummy yogurt pancakes also have a sort of sponge-like texture. I kind of felt like I was eating something that was a cross between a pancake and a crepe. Also, I have made them with vanilla yogurt, as suggested in a reader’s comment on Favorite Family Recipes. I like them even better with the vanilla yogurt!
Instructions for Yummy Yogurt Pancakes
Prepare the Wet Ingredients: In a large bowl, stir together the eggs, yogurt, and buttermilk until well combined. Gradually whisk in the melted butter, a small amount at a time, to temper the eggs and ensure a smooth mixture.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Make sure the dry ingredients are well incorporated and free of lumps.
Combine Wet and Dry Mixtures: Add the dry mixture to the wet mixture, stirring until all the ingredients are moistened. The batter will be thick, which is perfect for creating fluffy pancakes.
Cook the Pancakes: Heat a large, oiled pan or skillet over medium heat. Spoon or pour the batter onto the hot pan, using the back of the spoon to spread it out evenly. Cook the pancakes until both sides are golden brown, flipping them once bubbles form on the surface and the edges start to set.
Serve and Enjoy: This recipe makes about 20 pancakes, each approximately 4-5 inches in diameter. Serve them warm with your favorite toppings, such as fresh berries, maple syrup, or a dollop of whipped cream. They are especially good with the peanut butter syrup and fresh banana slices.
Instructions for Peanut Butter Syrup
Heat the Peanut Butter: Start by placing your peanut butter in a microwave-safe dish. Pop it in the microwave for 30 seconds to soften it up.
Combine with Maple Syrup: Next, add your maple syrup to the warmed peanut butter. Use a whisk to gently combine the two ingredients until smooth.
Heat Again: Put the mixture back into the microwave for another 30 seconds. This will help meld the flavors together. Give it another whisk to ensure it’s well blended.
Serve and Enjoy: Your peanut butter syrup is ready to drizzle over your pancakes, waffles, or any breakfast treat! If it thickens up after sitting, just reheat it in the microwave for a few seconds to thin it out again.
Frequently Asked Questions
Can I use Greek yogurt instead of regular yogurt?
Yes, you can use Greek yogurt for this recipe. It will make the pancakes even thicker and add a slight tanginess. If the batter becomes too thick, add a little more buttermilk to reach the desired consistency.
Can I make these pancakes gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a 1-to-1 gluten-free flour to maintain the same texture and fluffiness.
Can I add mix-ins to the batter?
Yes, you can customize your pancakes by adding mix-ins such as chocolate chips, blueberries, raspberries, pecans, or walnuts. Simply fold them into the batter before cooking.
How do I store leftover pancakes?
Any leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them in a freezer bag for up to 2 months. To reheat, simply pop them in the toaster or microwave until warmed through.
Can I use a different type of milk instead of buttermilk?
Yes, you can use regular milk, almond milk, or any other milk substitute. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for a few minutes.
How do I prevent the pancakes from sticking to the pan?
Make sure your pan or skillet is well-oiled and preheated before adding the batter. You can use cooking spray, butter, or oil to grease the pan. Also, avoid flipping the pancakes too early; wait until bubbles form on the surface and the edges start to set.
Can I use natural peanut butter for this recipe?
Yes, you can use natural peanut butter, but keep in mind that it may result in a slightly different texture and consistency. Natural peanut butter tends to be less sweet and more oily, so you might need to adjust the amount of maple syrup to achieve the desired sweetness and thickness.
How do I store leftover peanut butter syrup?
Store any leftover peanut butter syrup in an airtight container in the refrigerator for up to a week. When you’re ready to use it again, simply reheat it in the microwave for a few seconds to thin it out and make it pourable.
Can I make this syrup ahead of time?
Yes, you can make peanut butter syrup ahead of time and store it in the refrigerator. Just reheat it in the microwave before serving to ensure it has the right consistency.
For more recipes like this, try:
- Greek Yogurt Waffles
- Cinnamon Vanilla Buttermilk Pancakes
- Vanilla Bean Yogurt Waffles
- Banana Blueberry Yogurt Parfaits
Yummy Yogurt Pancakes
Real Mom Kitchen
Equipment
Ingredients
- 3 eggs
- 1 ½ plain yogurt brand yogurt next time I’m trying vanilla
- 1 ½ cup buttermilk
- ½ c. butter melted
- 2 c. all-purpose flour
- 3 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 3 tbsp. sugar
Instructions
- In a large bowl, whisk together eggs, yogurt, and buttermilk . Then whisk in melted butter a small amount at a time in order to temper the eggs.
- In another bowl, whisk together flour, baking powder, baking soda, salt and sugar. Add dry mixture to wet mixture and combine until all moistened. The batter will be thick.
- Spoon batter onto hot oiled pan or skillet. Use spoon to help even spread out the batter. Cook until both sides are golden brown. Makes 20 (4-5 inch) pancakes.
Nutrition
Peanut Butter Syrup
Real Mom Kitchen
Equipment
Ingredients
- 1 cup maple or pancake syrup
- ½ cup peanut butter
Instructions
- Heat peanut butter in a microwave safe dish in the microwave for 30 seconds.
- Add maple syrup and gently whisk to combine.
- Heat in the microwave for another 30 seconds, whisk, and then serve over pancakes, waffles, etc. If syrup thickens up after sitting just heat again for a few seconds in microwave to thin back down.
