Yogurt Berry Pancake Rolls with Granola
You can totally eat these pancake rolls for breakfast. Or dessert. Or just because.
Here’s a breakfast that’s a little bit pancake and a little bit parfait.
It’s such a delightful combination of flavors and perfect for something a bit different for breakfast.
What’s really great about these pancake rolls is that they will trick you into thinking you’re eating a dessert.
Yes, a dessert for breakfast with nonfat plain yogurt in it…only it’s not really a dessert.
A great way to get your day off to a colorful and delicious start.
This recipe was inspired by Pete’s Pancake Rolls from a restaurant featured on Diners Drive-Ins and Dives called Pete’s Breakfast House.
Let’s check out the ingredients.
Pancakes – flour, milk, egg, sugar, vanilla extract, baking soda, salt
Filling and Topping – fresh berries, maple syrup, and Greek nonfat plain yogurt…
…and granola
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Pancakes:
In a medium size bowl,
add the flour,
sugar,
baking soda,
salt,
milk,
egg…
TIP – It’s a good idea to crack the egg open first in a separate bowl instead of cracking the egg right into the batter. This way, you can see if the egg is bad first before it’s mixed in with the batter.
Also, if there’s a piece of shell that makes its way along with the egg, when in a separate bowl the shell can be removed before adding the egg into the batter.
…and vanilla extract.
Next,
whisk together….
…until the batter is fairly smooth (leaving some small lumps).
TIP – Mix the pancake batter just enough to incorporate the ingredients so that there are still some lumps left in the batter.
If the pancake batter is over-mixed gluten can form, making the pancakes chewy rather than light and fluffy.
Next, heat a medium size non-stick skillet on medium heat and,
ladle in 1/3 of the batter.
When the bottom side of the pancake turns a golden color (about 2 minutes) flip it onto the other side.
Cook until both sides are a golden color (about 4 minutes total).
For the Filling and Topping:
Set one of the pancakes on a plate….
and spread about ¼ cup of yogurt on top of the pancake.
Then,
drizzle half of the maple syrup on top of the yogurt (reserve the remaining syrup for the topping).
Roll the pancake…
…and place it on to the center of a serving plate.
Top the pancake roll with the remaining yogurt and berries.
Drizzle maple syrup on top.
and…
…top with granola.
Drizzle a little bit more maple syrup on top and repeat the process with the remaining pancakes…
…and serve.
Thank you so much for stopping by CCC!
SUBSCRIBE TO CCC
Don’t Miss a CCC Recipe! Subscribe now to Coupon Clipping Cook and get an email each time we have a new post. CLICK HERE TO SUBSCRIBE TO COUPON CLIPPING COOK.
Yogurt Berry Pancake Rolls with Granola
Ingredients
For the Pancakes:
- 1/2 cup flour
- 1/2 cup milk
- 1 egg
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 3 dashes salt
For the Filling and Toppings:
- 3 cups Greek nonfat plain yogurt
- 1 cup maple syrup
- 3 cups berries (blackberries, blueberries and sliced or cut strawberries)
- 5 tablespoons granola
Instructions
For the Pancakes:
- In a medium size bowl, add flour, milk, egg, sugar, vanilla extract, baking soda and salt. Whisk together until fairly smooth (still has some lumps in it).
- Heat a medium size non-stick skillet on medium heat.
- To the pan, ladle in 1/3 of the batter.
- When the bottom side of the pancake turns a golden color flip it onto the other side (about 2 minutes). Cook until both sides are a golden color (about 4 minutes total for each side).
For the Filling and Topping:
- Set a pancake on a plate and spread about ¼ cup of yogurt on top of each pancake. Drizzle half of the maple syrup on top of the yogurt (reserving the rest for the topping).
- Roll the pancake and set it in the center of the serving plate. Repeat the process with the remaining pancakes.
- Top the pancake rolls with the remaining yogurt and add the berries.
- Top with the granola. Drizzle maple syrup on top and serve.
Notes
TIPS:
- It's a good idea to crack the egg open first in a separate bowl instead of cracking the egg right into the batter. This way, you can see if the egg is bad first before it's mixed in with the batter. Also, if there's a piece of shell that makes its way along with the egg, when in a separate bowl the shell can be removed before adding the egg into the batter.
- Mix the pancake batter just enough to incorporate the ingredients so that there are still some lumps left in the batter. If the pancake batter is over-mixed gluten can form, making the pancakes chewy rather than light and fluffy.
This recipe was originally published on February 23, 2014.
Recipes with Berries
Here are more recipes with berries you may like “Blueberry Muffins with Lemon Streusel“, “Blueberry Streusel Coffee Cake with Lemon Glaze” and “Blackberry and Lemon Mason Jar Lid Pies“.
Breakfast Recipes
More Breakfast Recipes on the Sweet Side You May Like:
Blueberry Pancake Whoopie Pies with Cream Cheese Frosting
Blueberry Cornbread with Cinnamon and Sugar
