Mary Anne’s Light & Fluffy Yogurt Pancakes With Homemade Pancake - - Tulsa, Oklahoma - News, Weather & Sports

Mary Anne’s Light & Fluffy Yogurt Pancakes With Homemade Pancake Syrup

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I have never been a fan of pancakes, until now. I found them too filling and usually too heavy. However, these pancakes are so light and fluffy; I can eat several and not be too full. My husband said they are the best he has ever eaten!

2 cups + 2 Tablespoons cake flour


2 cups all-purpose flour

2 Tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

Pinch cinnamon

Dash grated nutmeg, optional

2 eggs, lightly beaten

2 cups (16 ounces) plain yogurt

1/4 cup water or milk, plus more if batter is too thick for your taste

1 cup blueberries, rinsed and dried

Homemade pancake syrup, recipe below

  • In a small bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg, if using. In another bowl, whisk the eggs, yogurt and water or milk. Stir into dry ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown.
  • To freeze, arrange cooled pancakes in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.

Makes approximately 12 pancakes

Note: To use frozen pancakes: Place pancakes on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

Note: You can use any flavor of yogurt; I choose to use plain yogurt so I can vary the additions and make several types of pancakes at the same time. The addition of other ingredients is endless, such as: semisweet chocolate chips, dried cranberries, sliced ripe bananas, and coarsely chopped pecans.


Mary Anne's Homemade Pancake Syrup

1 cup packed brown sugar

1 cup sugar

2 Tablespoons butter, optional

Pinch cinnamon

Pinch grated nutmeg

1 cup water

1 teaspoon maple or vanilla extract flavoring,)


1/2 teaspoon maple flavoring plus 1/2 teaspoon whiskey, bourbon or rum

  • In a small saucepan, combine the brown sugar and white sugar, butter, if using, the cinnamon and the water. Bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in flavoring. Refrigerate leftovers.

Makes 2 cups.

Note: This pancake syrup will be thinner than the store-bought syrup, but you won't ever have to purchase it again or run out because these ingredients are usually in your pantry.

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