Whole Wheat Greek Yogurt Pancakes

These 100% whole wheat pancakes are made extra light and fluffy thanks to 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 whole wheat pancakes 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 tender and 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! 

Jump to:

• Ingredients
• Step-by-step instructions
• Tips
• Storage tips
• More breakfast favorites
• Recipe
• Comments

Ingredients

• Whole wheat flour: I love Bob's Red Mill flour but any type of whole wheat flour works for these pancakes.
• Greek yogurt: I use full-fat vanilla Greek yogurt. You can use fruited 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.
• Milk: Any kind of milk works. I typically use 2% milk or soy milk in pancakes, just based on what I have on hand. You can use skim, whole, and even non-dairy milk like almond milk.
• Melted butter: I use unsalted butter but if salted butter is all you have, that's fine too.

Step-by-step instructions

Whole wheat pancakes are made pretty much exactly like other traditional pancake recipes, with the addition of Greek yogurt.

Start by whisking together all of the dry ingredients in a large mixing bowl.

Stir the milk, Greek yogurt, an egg together in a separate bowl to thin the yogurt. Stir this into the dry ingredients. Mix in the melted butter and vanilla extract.

Stir the pancake batter until just combined. It's okay if a few lumps remain, this will help keep the pancakes fluffy. The batter should be thick and scoopable batter, as pictured above. Note that the batter will thicken up even more as it sits.

I use a ⅓ cup measure to portion out about 8 medium pancakes. Cook on a hot griddle or skillet in melted butter. The pancakes are ready to flip when bubbles start to pop on the surface.

Tips

• The pancakes are ready to flip when a few bubbles at a time are popping on the surface. Don't flip when the bubbles are just appearing, as the pancake won't be ready.
• If you're cooking in batches, replenish the skillet with butter as you cook the pancakes. This will ensure crisp edges and even cooking.
• Quickly melt butter for pancakes in a small container in the microwave. Make sure to cover the container to avoid a big mess.
• Keep pancakes warm by placing them on a heat-safe plate and placing in a 180F oven until ready to serve.
• 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 sprinkle the batter with add-ins.

Storage tips

• Keep leftover pancakes for 3 to 4 days in the fridge. I don't recommend making the batter in advance because it can affect the final pancake texture.
• Reheat pancakes on a skillet over medium-low heat, until warmed.
• 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.
• Freezing tip: 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 upfront but gives you a multiple-week supply of pancakes.

More breakfast favorites

If you’re looking for vegan pancakes I recommend these classic vegan pancakes or vegan sweet potato pancakes. 

Serve with a slice of vegetarian breakfast casserole or mushroom frittata for a balanced breakfast.

Recipe