WARNING! This post may cause you to gain a few extra pounds! The yogurt syrup is SO good you may just have to drink it…causing you to consume more calories than you probably should in the morning. Your waistline might not thank you, but your stomach will! It is a heavenly way to start your day 🙂

Amazing French Toast with Yogurt Syrup

I have posted many breakfast foods on this blog over the years, but this one might be one of my favorites! Buttermilk pancakes were a staple in our home growing up and so I have tried to continue the tradition of making a warm breakfast for my kids as often as time allows (some weeks more than others). I do have to admit, that it is not purely out of the kindness of my heart that I make big breakfasts, but more because I LOVE a good breakfast myself! I am also a BIG fan of butter syrup. Why you ask? Well, a cube of butter, sugar, some vanilla, cream, etc. What is there not to like about that?? Well, this yogurt twist on the traditional butter syrup is AWESOME!! I made this syrup and the yogurt pancakes three times in one week. They are probably the most fluffy and soft pancakes I have ever had–even more so than my mom’s traditional buttermilk recipe.

I am usually a die hard when it comes to adding wheat flour into every recipe possible, but if you can get yourself to eat the pure, unhealthy, no nutritional value white flour for a change, these pancakes are worth the splurge. They are so light and airy, the wheat flour might just ruin the texture.

Give these recipes a try the next time you have a few extra minutes to make a special breakfast for your family–they will be a hit! One tip for PERFECT French Toast: use homemade whole wheat bread–it makes your French toast more rich, dense and healthy. I also add a little vanilla, nutmeg, and sugar to my egg mixture of my French toast and it makes them even more delicious!

Yogurt Pancakes with Yogurt Butter Syrup
Yogurt Pancakes
  1. 3 tsp. baking powder
  2. 1/2 tsp. baking soda
  3. 1 tsp. salt
  4. 3 tbsp. sugar
  5. 3 eggs
  6. 1 c. sour cream (you can use both cups yogurt and no sour cream if you would like)
  7. 1 c. yogurt (plain or vanilla)
  8. 1/2 c. butter, melted
  9. 2 c. all-purpose flour
  1. 1 1/2 cups white sugar
  2. 1 (6oz.) yogurt (I have tried vanilla, plain and strawberry and they were all very good)
  3. 1/2 cup butter
  4. 2 Tablespoons corn syrup
  5. 1 teaspoon baking soda
  6. 1 teaspoon vanilla
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  1. Pancakes: Mix all ingredients together. If batter is too thick, add a little milk until it reaches a good "pancake batter" consistency--pourable, but not runny.
  2. For the syrup: Bring first four ingredients to a boil in a large pot. Once boiling, reduce to a simmer and stir constantly for 5 minutes. Add baking soda and vanilla. Remove from stove and serve over pancakes, waffles or french toast. (The syrup will be thin-- this is normal. After it cools off a bit it thickens up. Store any extra syrup in the fridge for later use.)
  3. **The baking soda will make it boil high so make sure you use a large pot.***
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When you add the baking soda to the syrup it makes it begin to foam and become frothy. The consistency of the syrup is really fun and different!