Best Yogurt Topped Granola Pancakes Recipes

Fruity Yogurt Pancakes image

Provided by Food Network

Time 15m

Yield 12 servings (1 pancake each)

Number Of Ingredients 6

2 cups Original Bisquick or Bisquick Heart Smart mix
1/2 cup milk
1 tablespoon sugar
2 eggs
1 container (6 oz) Yoplait Original 99% Fat Free yogurt (any fruit flavor)
Fresh fruit and additional yogurt, if desired

Steps:

Heat griddle or skillet; grease if necessary. In medium bowl, stir Bisquick mix, milk, sugar, eggs and 1 container yogurt until blended (batter will be thick).
Pour batter by slightly less than 1/4 cupfuls onto hot griddle. Spread batter slightly.
Cook until edges are dry. Turn; cook until golden brown. Serve topped with fruit and additional yogurt.

Strawberry Granola Pancakes image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 25

2 cups whole-grain pancake mix
1 1/2 cups milk
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 large eggs
1 heaping tablespoon strawberry preserves
1/2 cup store-bought or Homemade Granola, recipe follows, plus more if needed
8 strawberries, chopped, plus more if needed
Butter, for frying
Serving suggestions: chopped strawberries, granola clusters, warm pancake syrup and vanilla yogurt
6 cups rolled oats (not quick oats)
1/4 cup vegetable or canola oil
4 tablespoons butter, melted, plus more for greasing the baking sheet
1 teaspoon kosher salt
1 cup brown sugar
1/2 cup honey
1/4 cup apple juice
1/4 cup molasses
1 tablespoon vanilla extract
1 1/2 cups crispy rice cereal, such as Rice Krispies
1 cup wheat germ
1/2 cup finely chopped pecans
1/2 cup shelled sunflower seeds
1/4 cup roughly chopped almonds
1/4 cup flax seeds

Steps:

Make the pancake batter by stirring together the pancake mix, milk, brown sugar, oil and eggs until combined. Stir in the strawberry preserves, then stir in the granola and chopped strawberries, adding more of either if you'd prefer.
Heat a nonstick skillet or griddle over medium heat. Add a little butter to the skillet and fry the pancakes on both sides until dark golden. Serve with chopped strawberries, granola, syrup and vanilla yogurt on top.
Preheat the oven to 350 degrees F.
In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.
Reduce the oven temperature to 325 degrees F.
In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.
Toss together the toasted oats, rice cereal, wheat germ, pecans, sunflower seeds, almonds and flax seeds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
Thoroughly grease a baking sheet or line it with greased foil. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.