- 2 eggs
- 2 cups all-purpose flour
- 3 Tbs. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup plain low-fat yogurt
- 1 1⁄4 cups milk
- 4 Tbs. (1⁄2 stick) unsalted butter, melted
- 1⁄2 tsp. vanilla extract
- 1 tsp. finely grated orange zest
- 4 oranges, peeled and sectioned
- Honey for serving
Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with butter or spray with nonstick cooking spray.
Pour 1/3 cup of the batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, greasing the griddle as needed.
Top the pancakes with orange sections and honey. Makes 12 pancakes; serves 4.