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:
Combine sugar, water, and vanilla bean in a saucepan over medium-high heat. Bring to a boil, and reduce heat. Simmer until sugar is completely dissolved. Remove from heat and transfer to a container.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another small bowl, whisk egg, milk, and yogurt.
Pour the wet into the dry.
Mix until just combined. If the batter is too thick, thin it out with milk until you like the consistency.
Heat a skillet over medium heat. Spray with cooking spray. Drop 1/4 cup of batter and cook until bubbles form around the edges, about 2 minutes. Flip and cook for an additional minute.
Serve with vanilla bean syrup.
Vanilla Bean Syrup
Amount Per Serving: Calories: 0 Total Fat: 0g
This post is part of my partnership with Mountain High Yoghurt. All opinions are my own.