Extra fluffy whole wheat greek yogurt pancakes
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 8
  • 1½ Cups whole wheat flour
  • 1½ Tsp baking powder
  • ¼ Tsp baking soda
  • ½ Tsp salt
  • 1 Cup plain nonfat Greek yogurt (I used Fage 0% Plain)
  • ¾ Cup milk
  • 1 Egg
  • ½ Tsp Vanilla extract
  • 2 Tbsp maple syrup
  1. Grab two large bowls. Whisk all the wet ingredients together in the first bowl (1 egg, yogurt, vanilla and milk).
  2. Combine all the dry ingredients in the second bowl (salt, flour, baking soda and baking powder).
  3. Pour the mixture of the wet ingredients into the dry ingredients and mix everything together once more. You'll want to have a nice thick mixture. But make sure your mixture is not past-like, that means you haven't added enough milk. You can fix this by adding a couple more tablespoons of milk.
  4. Let the batter rest for about 10 minutes until it's fluffy and light.
  5. Preheat a frying pan and add a little bit of butter. Drop tiny scoops of batter into the frying pan, about ¼ of a cup per pancake. As the batter is quite thick, you can mildly spread the pancake a little bit if necessary. Next, cook until golden-brown. You can flip when bubbles start to form in the middle and around the edges. Cook the other side golden-brown as well and you're all done.
  6. Enjoy your pancakes with toppings or au naturel!
1½ cups = 354 ml
1 cup = 236 ml
½ cup = 118 ml
¼ cup = 59 ml
¾ cup = 177 ml
Recipe by Greek Yogurt Paradise at http://greekyogurtparadise.com/extra-fluffy-whole-wheat-greek-yogurt-pancakes/