Vanilla Yogurt Pancakes

Vanilla Yogurt Pancakes
Makes about 2 dozen pancakes

Mornings call for pancakes! These delicious, fluffy pancakes make kids and adults grin from ear to ear. For moments on-the-go we recommend double-batching on weekends and freezing leftover pancakes. These can easily be popped in a microwave or toaster oven for a quick protein packed breakfast during the week.

2 cups all-purpose flour
¼ cup sugar
1 ½ teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
1 cup Stonyfield Organic Whole Plain Yogurt, plus more for serving
1 teaspoon vanilla extract
2 eggs
2 tablespoons melted butter, plus extra for pan/griddle
¼ cup milk
Stonyfield Plain Greek Yogurt, garnish
Fruit such as blueberries and/or sliced bananas, garnish
Maple Syrup, garnish

In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. Once fully combined, add Stonyfield Organic Whole Plain Yogurt, vanilla extract, eggs, butter and milk. Mix until there are no more lumps, about 20 whisks total.

Heat a large nonstick or cast iron pan or griddle over medium heat. Brush or melt in ½ tablespoon of butter every few rounds of pancakes.

Ladle desired amount of batter into the pan/griddle and cook until bubbles form, about 2-3 minutes, flip and cook for an additional minute. Remove and repeat for remaining batter.

To serve, stack desired amount of pancakes and top with more Stonyfield Probiotic Plain Whole Milk Yogurt or Stonyfield Plain Greek Yogurt, blueberries, bananas and maple syrup.