These 100% whole wheat pancakes are made extra 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’ve been eating a lot of pancakes lately because I tested these many, many times before deciding they were Cozy Peach Kitchen ready.
These pancakes are ready in just over 15 minutes using 100% whole wheat flour and a handful of pantry staples. Adding Greek yogurt makes them extra fluffy and adds extra protein.
Don’t get me wrong, I love classic white flour pancakes but sometimes something a little 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!
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Step by step
These pancakes are made pretty much exactly like other traditional pancake recipes, with a few changes.
Start by mixing together all dry ingredients in a large mixing bowl.
Stir together the milk and Greek yogurt in a separate bowl to thin the yogurt. Stir this wet mixture into the dry mixture. Mix in 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 and scoopable batter, as pictured above. The batter will thicken up even more as it sits.
I use a 1/3 cup measure to portion out about 8 medium pancakes. Cook on a hot griddle or skillet. The pancakes are ready to flip when bubbles start to pop on the surface.
Questions and substitutions
What kind of yogurt should I use? I use full fat vanilla Greek yogurt. You can use fruit-y Greek yogurt like strawberry or blueberry for flavored pancakes. I don’t recommend using regular yogurt because it is much thinner than Greek yogurt. If you do use regular yogurt you will need to add an extra tablespoon or two of flour.
Add-in ideas: Fresh or frozen blueberries, sliced strawberries and chocolate chips are a few of my favorites. Pour pancakes onto the skillet and then add in extras to each pancake.
Milk: Any kind of milk will work. You can use skim, whole, and even non-dairy milk like almond milk.
Can I freeze pancakes?
Yes! I like to freeze pancakes for easy week day meals. If you plan on freezing them I recommend making a double batch. It’s more work up front but gives you a multiple week supply of panakes.
How to freeze: Place the pancakes in between sheets of waxed paper or foil so that they don’t stick to each other. Store in a closed container and freeze for up to 3 months.
If you’re looking for vegan pancakes I recommend these classic vegan pancakes or vegan sweet potato pancakes.
Serve with a slice of breakfast casserole or mushroom frittata for a balanced breakfast.
Whole Wheat Greek Yogurt Pancakes
Ingredients
- 2 cups whole wheat flour
- 1 tablespoon white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/3 cups milk
- 5 ounces vanilla Greek yogurt the size of an individually portioned container
- 1/4 cup melted butter
- 1 large egg beaten
- 1/2 teaspoon vanilla extract
Instructions
- In a large mixing bowl, mix together all dry ingredients: whole wheat flour, white sugar, baking powder, baking soda, salt.
- In a separate bowl, stir together the milk and Greek yogurt to thin the yogurt. Add this to the dry mixture. Stir in the melted butter, beaten egg and vanilla extract. Mix until just combined. A few lumps may still remain.
- Heat a skillet over medium heat. Lightly spray with cooking spray or a dab of butter. Use a 1/3 cup measure to measure out pancakes. Cook until small bubbles form on the surface of the pancakes, about 2-3 minutes. Flip and cook until golden.
- Repeat the process until all pancakes are cooked, adding more oil to the skillet as needed. Place pancakes on a heat-proof plate and store in a 180 degree F oven until ready to serve.
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