My family loves to have breakfast for dinner. And if I am being perfectly honest, it is the only time of day that I really like to eat breakfast foods. I don’t like to eat when I first wake up and a heavy breakfast just doesn’t sit well with me. I made these for dinner one evening, but these I would eat these any time of day. These pancakes are light, fluffy, and were the best thing I have made as of late. My family loved them and have requested that they be my go-to pancake from now on.
I made a simple vanilla bean syrup to pour over these instead of maple syrup and got the idea from my friend Alison from This Homemade Life. Of course you could use maple syrup, but I love how this vanilla syrup goes with the vanilla yogurt in the pancakes. Coupled with sliced strawberries, these are perfect for Easter brunch. I buy my vanilla beans in bulk from Amazon, I use them in just about everything. If you are buying vanilla beans in your grocery store, be careful to buy beans that are soft and pliable, a dried out vanilla bean really is disappointing. If you have any leftover syrup, it is great to use to sweeten your coffee.
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/2 cup Mountain High Vanilla Yoghurt
Vanilla Bean Syrup:
1 cup Dixie Crystal sugar
1 cup water
1 vanilla bean, split and seeded
Serve with vanilla bean syrup.
This post is part of my partnership with Mountain High Yoghurt. All opinions are my own.