Cookies & Cream Yogurt Pancakes
Prep time
Cook time
Total time
Your Sunday mornings will never be the same after these Cookies & Cream Yogurt Pancakes!
Recipe type: Breakfast
Serves: 4 Servings
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • 1½ cups buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 (5.3 oz) container Oikos┬« Triple Zero or Oikos Triple Zero┬« Vanilla Yogurt
  • 8 chocolate sandwich cookies, lightly crushed
  • Maple syrup, for serving
  • Chocolate syrup, for serving
  1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  2. 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.
  3. 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.
  4. Serve the pancakes topped with maple syrup and/or chocolate syrup.
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