5ouncesvanilla Greek yogurtthe size of an individually portioned container
¼cupmelted butter
1largeeggbeaten
½teaspoonvanilla extract
Instructions
In a large mixing bowl, mix all dry ingredients: whole wheat flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, stir together the milk and Greek yogurt to thin the yogurt. Stir in egg and vanilla extract. Add this to the dry ingredients.
Stir the melted butter into the batter. Mix until just combined. A few lumps may still remain, that's okay.
Heat a skillet over medium heat. Lightly spray with cooking spray or add a tablespoon of butter. Once hot, use a ⅓ cup measuring cup to measure out pancakes. Cook until small bubbles form and pop 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 butter to the skillet as needed. Place pancakes on a heat-proof plate and store in a 180F oven until ready to serve.
Notes
Milk: I have tested this recipe with 2% milk and soy milk and both work well.
Yogurt: Greek yogurt makes the pancakes tender and fluffy. Choose any flavor of yogurt or keep it neutral with vanilla yogurt.
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.