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These 100% whole grain pancakes are made super light and fluffy with Greek yogurt! This is an easy breakfast option for any day of the week.
Weekends aren’t complete without pancakes. And I ate a amount of pancakes lately because I’ve tried them many, many times before deciding they were ready for Chef Elliot.
These pancakes are ready in just over 15 minutes using 100% whole-wheat flour and a handful of staples. Adding Greek yogurt makes them fluffier and adds extra protein.
Don’t get me wrong, I love classic white flour pancakes, but sometimes something different is the way to go. You’ll love how using whole wheat not only makes these pancakes a little healthier, but also adds extra flavor!
Step by step
These pancakes are made pretty much exactly like other traditional pancake recipes, with a few changes.
Start by mixing all the dry ingredients in a large bowl.
Mix the milk and Greek yogurt together in a separate bowl to thin the yogurt. Mix this wet mix into the dry mix. Mix the melted butter, beaten egg and vanilla extract.
Mix until just combined. It’s okay if a few lumps remain, this will help keep the pancakes fluffy. It should be a thick, scoopable batter, like pictured above. The batter will thicken even more as it sits.
I use a ⅓ cup scoop to portion about 8 medium pancakes. Cook on a hot griddle or skillet. The pancakes are ready to flip when bubbles begin to form on the surface.
Questions and substitutions
What kind of yogurt should I use? I use plain vanilla Greek yogurt. You can use fruity Greek yogurt like strawberry or blueberry for flavored pancakes. I don’t recommend using regular yogurt because it is much lower-fat than Greek yogurt. If you’re using plain yogurt you’ll need to add an extra tablespoon or two of flour.
Additional ideas: Fresh or frozen blueberries, sliced strawberries, and chocolate chips are some of my favorites. Pour the pancakes onto the pan and then add the extras to each pancake.
Milk: Any type of milk is fine. You can use skim, whole milk, and even non-dairy milk like almond milk.
Can I freeze pancakes?
YES! I like to freeze pancakes for easy weeknight meals. If you plan on freezing them, I recommend making a double batch. It’s busier up front, but gives you a multi-week supply of panakes.
How to freeze: Place the pancakes between sheets of wax paper or plastic wrap so they don’t stick to each other. Store in a closed container and freeze for up to 3 months.
If you are looking for vegan pancakes I recommend these classic vegan pancakes or vegan sweet potato pancakes.
Serve with a slice of breakfast casserole or a mushroom omelette for a balanced breakfast.
📖 Recipe
Print Recipe
Whole Grain Greek Yogurt Pancakes
These 100% whole grain pancakes are made super light and fluffy with Greek yogurt! This is an easy breakfast option for any day of the week.
Portions: 4 portions (2 pancakes each)
Instructions
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In a large bowl combine all the dry ingredients: whole wheat flour, white sugar, baking powder, baking soda, salt.
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In a separate bowl, mix the milk and Greek yogurt to thin out the yogurt. Add this to the dry mix. Incorporate the melted butter, beaten egg and vanilla extract. Mix until just combined. There may still be some lumps left.
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Heat a skillet over medium heat. Spray lightly with cooking spray or a pat of butter. Use a ⅓ cup measuring cup to measure pancakes. Cook until small bubbles form on the surface of the pancakes, about 2 to 3 minutes. Turn and cook until browned.
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Repeat the process until all pancakes are cooked through, adding more oil to the pan as needed. Place the pancakes on a heatproof plate and keep them in a 180 degree F oven until ready to serve.
Notes
How to freeze: Freeze the pancakes between sheets of wax paper or plastic wrap so they don’t stick to each other. Store in a closed container for up to 3 months. Thaw in the microwave or overnight in the refrigerator.
Serving: 2pancakesCalories: 416kcalCarbohydrates: 55gProtein: 15gFat: 17gSaturated fats: 9gCholesterol: 86mgSodium: 381mgPotassium: 475mgFiber: 6gSugar: 12gVitamin A: 554UISoccer: 166mgIron: 2mg
