Stuck in a breakfast rut? Your Sunday mornings will never be the same after you try these Cookies & Cream Yogurt Pancakes!
Is there anything better on a chilly fall or winter day than a stack of fluffy Cookies and Cream Yogurt Pancakes? I’m thinking… no.
These pancakes are so fluffy, so moist, and so flavorful. Seriously, if you make these for a loved one, they’ll be the highlight of their day. You’d be surprised, but you probably have everything you need on-hand to make pancakes.
This is also a kid-approved breakfast! What kid wakes up and isn’t excited to see cookies and cream pancakes sitting at the table? I’m over 30 and get excited when I make them, haha.
Ingredients & Subs
all-purpose flour
baking powder
salt
sugar
buttermilk
eggs
vanilla extract
vanilla yogurt — I prefer Greek!
chocolate sandwich cookies — Trader Joe’s Joe Joe’s are the best chocolate sandwich cookie (Yes, better than Oreos) and that’s a hill I’m willing to die on.
Maple syrup ( my choice of syrup) or Chocolate syrup for serving
How to Make
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In a small bowl, whisk together the buttermilk, eggs, and vanilla extract. Pour the liquid mixture into the flour mixture and stir just until combined. Add the yogurt and stir. Lightly fold in crushed chocolate sandwich cookies.
Heat a 12-inch nonstick skillet or griddle over medium heat and spray it well with nonstick cooking spray. Working in batches, spoon a quarter cup of the batter onto the pan for each pancake and cook just until bubbles form around the edges of each pancake, about 3 minutes. Flip and cook for 90 seconds more. Transfer the pancakes to a warm plate. Repeat with the remaining batter.
Serve the pancakes topped with maple syrup and/or chocolate syrup.
How to store
Once your pancakes are completely cooled, place them in an even layer on a parchment paper-lined baking sheet or plate. Whatever fits in your fridge. Freeze until solid, about 1 hour. Layer the pancakes between parchment paper and store the frozen pancakes in a freezer bag or freezer-safe container for up to 2 months.
Hot Tip
Whisk your dry ingredients and wet ingredients well separately before mixing them together to avoid over mixing. This way, you get fluffy and light pancakes every time! If I’m not using a big griddle, I like to wipe out my pan between batches so I don’t get any burnt butter flavor on my pancakes.
More Breakfast Recipes You’ll Love!
Sausage Eggs and Cheese Crescent Rolls
Old-Fashioned Cherry French Toast
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
Cookies & Cream Yogurt Pancakes
Your Sunday mornings will never be the same after these Cookies & Cream Yogurt Pancakes!
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 1/2 cups buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 (5.3 oz) container Vanilla Yogurt
- 8 chocolate sandwich cookies, lightly crushed
- Maple syrup, for serving
- Chocolate syrup, for serving
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a small bowl, whisk together the buttermilk, eggs, and vanilla extract. Pour the liquid mixture into the flour mixture and stir just until combined. Add the yogurt and stir. Lightly fold in crushed chocolate sandwich cookies.
- Heat a 12-inch nonstick skillet or griddle over medium heat and spray it well with nonstick cooking spray. Working in batches, spoon a quarter cup of the batter onto the pan for each pancake and cook just until bubbles form around the edges of each pancake, about 3 minutes. Flip and cook for 90 seconds more. Transfer the pancakes to a warm plate. Repeat with the remaining batter.
- Serve the pancakes topped with maple syrup and/or chocolate syrup.
Notes
See the blog post above.
