Try this sweet and swirly breakfast treat that the kids will go crazy for! Fun for the breakfast chef as well. Made with Cabot's Triple Cream Vanilla Bean Greek Yogurt it is packed with creamy goodness and is rich in protein and calcium. Serve with fresh fruit and berries as well as you favorite pancake toppings.
We love breakfast recipes, and if you’re a big fan of pancake dishes, then we recommend you check out this recipe for Chocolate Chunk Pancakes with Fresh Raspberry Maple Syrup. Also, did you know that Cabot is a dairy cooperative of New England and New York farm families? So, we’re pretty much experts when it comes to producing top-notch dairy products including our award-winning Triple Cream Vanilla Bean Greek Yogurt. We’re confident that you’re going to love our Spaghetti Pancakes recipe, but we’d love to hear your feedback. If you think there might be a way to improve this recipe, or if you just want to tell us how much you loved it, then go ahead and rate and review it.
Ingredients
¾ cup Cabot Triple Cream Vanilla Bean Greek Yogurt
1½ cups all purpose flourÂ
- 2 teaspoons baking powder
2 tablespoons sugar
- ½ teaspoon salt
- 2 eggs
1 cup milk (plus a little to thin batter if needed)
2 tablespoons Cabot Salted Butter, melted
½ teaspoon vanilla extract
- Spray oil, for the panÂ
- Maple syrup
- Sprinkles
- Powdered sugar
For Topping
Directions
-
ADD the Greek yogurt to a large bowl and sprinkle in the dry ingredients. Stir until just combined.
-
WHISK together the eggs, milk, melted butter and vanilla in a separate bowl, then pour them into the bowl with the yogurt mixture.
-
STIR until well combined and smooth.
-
HEAT a large non-stick skillet over medium-heat, and spray with cooking oil.
-
POUR the batter into a squeeze bottle or ziploc bag. (If the batter seems too thick to pipe onto the pan, thin with a little extra milk). Cut a tiny piece off of one corner of the bag (if using). Start piping the batter into the skillet in small spirals. Let cook for 2 - 3 minutes and gently flip with a spatula. Continue cooking 1 - 2 minutes, until cooked through and golden on both sides.
-
COOK the remaining batter in batches until finished.
-
SERVE with your favorite toppings, and enjoy!
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Try this sweet and swirly breakfast treat that the kids will go crazy for! Fun for the breakfast chef as well. Made with Cabot's Triple Cream Vanilla Bean Greek Yogurt it is packed with creamy goodness and is rich in protein and calcium. Serve with fresh fruit and berries as well as you favorite pancake toppings.
We love breakfast recipes, and if you’re a big fan of pancake dishes, then we recommend you check out this recipe for Chocolate Chunk Pancakes with Fresh Raspberry Maple Syrup. Also, did you know that Cabot is a dairy cooperative of New England and New York farm families? So, we’re pretty much experts when it comes to producing top-notch dairy products including our award-winning Triple Cream Vanilla Bean Greek Yogurt. We’re confident that you’re going to love our Spaghetti Pancakes recipe, but we’d love to hear your feedback. If you think there might be a way to improve this recipe, or if you just want to tell us how much you loved it, then go ahead and rate and review it.
Directions
-
ADD the Greek yogurt to a large bowl and sprinkle in the dry ingredients. Stir until just combined.
-
WHISK together the eggs, milk, melted butter and vanilla in a separate bowl, then pour them into the bowl with the yogurt mixture.
-
STIR until well combined and smooth.
-
HEAT a large non-stick skillet over medium-heat, and spray with cooking oil.
-
POUR the batter into a squeeze bottle or ziploc bag. (If the batter seems too thick to pipe onto the pan, thin with a little extra milk). Cut a tiny piece off of one corner of the bag (if using). Start piping the batter into the skillet in small spirals. Let cook for 2 - 3 minutes and gently flip with a spatula. Continue cooking 1 - 2 minutes, until cooked through and golden on both sides.
-
COOK the remaining batter in batches until finished.
-
SERVE with your favorite toppings, and enjoy!
