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    Home » Recipes » Breakfast

    Whole Wheat Greek Yogurt Pancakes

    Published: Jul 19, 2020 · Modified: Sep 14, 2021 by Cassidy Reeser · This post may contain affiliate links.

    671 shares
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    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.

    Stack of pancakes with blueberries son top.

    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! 

    Close up of syrup dripping off a stack of whole wheat pancakes.

    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.

    Glass bowl filled with pancake batter and pancakes on a skillet.

    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 ⅓ 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.

    Slice from a stack of pancakes on a fork.

    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.

    Stack of pancakes with a slice cut out.

    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.

    Close up of syrup dripping off a stack of whole wheat pancakes.
    Print Recipe
    3.67 from 3 votes

    Whole Wheat Greek Yogurt Pancakes

    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.
    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Servings: 4 servings (2 pancakes each)
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 2 cups whole wheat flour
    • 1 tablespoon white sugar
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 and ⅓ cups milk
    • 5 ounces vanilla Greek yogurt the size of an individually portioned container
    • ¼ cup melted butter
    • 1 large egg beaten
    • ½ 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 ⅓ 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.

    Notes

    How to freeze: Freeze the pancakes in between sheets of waxed paper or foil so that 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 fridge. 

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    Serving: 2pancakesCalories: 416kcalCarbohydrates: 55gProtein: 15gFat: 17gSaturated Fat: 9gCholesterol: 86mgSodium: 381mgPotassium: 475mgFiber: 6gSugar: 12gVitamin A: 554IUCalcium: 166mgIron: 2mg

    More Vegetarian Breakfast Recipes

    • Sweet Potato Breakfast Hash (Vegetarian)
    • Vegan Breakfast Egg Sandwiches
    • Strawberry Peach Smoothie
    • Hummus Toast with Avocado
    671 shares

    Reader Interactions

    Comments

    1. Ann K

      March 19, 2022 at 10:56 am

      Pancakes were great! Can you also make waffles with this recipe?

      Reply
      • Cassidy Reeser

        March 20, 2022 at 3:08 pm

        Thank you! I haven’t tried it as waffles. Usually waffles have more oil/fat and sugar, so if you want to try it you may need to add 1-2 tablespoons oil and a little more sugar. Otherwise the waffles won’t be crisp.

        Reply
    2. Jane

      March 06, 2022 at 12:32 pm

      Terrible - dense, so thick they wouldn’t spread at all in the pan. Just not a good recipe.

      Reply
      • Cassidy Reeser

        March 07, 2022 at 11:14 am

        I'm sorry they didn't turn out! It sounds like they needed more liquid, did you make any adjustments to the recipe? I would be happy to troubleshoot what went wrong.

        Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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