These thick, rich, delicious yogurt pancakes are a breakfast winner, made with whole wheat flour, Greek yogurt, and blueberries.
In all my days of pancake sampling, I’ve come to the conclusion that there are two basic types of pancakes – both equally delicious, just for different reasons. There are your typical light, airy, fluffy pancakes, which are justly the most popular since they act as sponges, soaking up all the syrupy goodness. These are perfectly wonderful for what they are.
But, then there are the other kind. The kind that are thick, dense, and heavy in the best possible way. The kind that channel divine luxury wrapped up in a single tiered stack, only acceptable for Sunday brunch where you can get away with this kind of decadence. These are what I call the ‘treat yo-self’ kind of pancakes. They’re basically what dreams are made of.
Adding syrup to the batter makes these perfectly sweet enough on their own, but obviously, they’re pancakes so topping with syrup is pretty much mandatory. And speaking of syrup, a stack of these is pretty much the perfect excuse to down mapley goodness to your heart’s content. Every once in a while its nice to have an excuse, am I right?
But, if you’re not in the mood for excuses, a light dusting of powdered sugar is completely acceptable instead.
Using high quality maple syrup really helps too. I can’t find the brand I use online (its from Costco), but something similar to this will really help with overall flavor, not to mention healthiness. Sorry Mrs. Buttersworth, but these times they are a changin. That corn syrup laden bottle just doesn’t make the cut.
On top of taste, these yogurt pancakes are a bit more wholesome than your standard sweet breakfast fare. First, using white whole wheat flour adds an extra layer, while Greek yogurt adds protein and filling staying power that most pancakes just don’t give you.
Although I love a good ol’ indulgent Sunday brunch, I’m not a big fan of the food coma that goes along with it. My goal is always to make the most of my weekends and typical sweet breakfast fare doesn’t really give me the whole ‘seize the day’ motivation that I’m going for. If you’re in the same boat and want something sweet that won’t zap your energy, give these a try.
Whole Wheat Yogurt Pancakes (with blueberries!)
Ingredients
- 1 cup white whole wheat flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 cup plain Greek yogurt
- 1/2 cup milk I’ve used both dairy and almond
- 2 Tbsp. maple syrup best with high quality pure syrup
- 1 egg
- 1/2 tsp. vanilla extract
- 2 Tbsp. melted coconut oil +1 Tbsp. to grease pan
- 1 cup blueberries
Instructions
- Mix flour, baking soda, baking powder, cinnamon, and salt together. In a separate bowl, mix yogurt, milk, maple syrup, vanilla, and 2 Tbsp. coconut oil. Add the egg to the liquid ingredients and mix thoroughly.
- Stir the dry ingredients into the wet mixture and stir until just combined (don’t over mix!).
- Heat a skillet or griddle over medium heat. Melt coconut butter on skillet using a spatula to spread the oil.
- Once skillet is hot and coconut butter is melted, spoon about 1/4 cup of pancake batter onto skillet. Repeat spooning batter until there is not any more room. Let pancakes cook for 2-3 minutes until bubbles form.
- Flip and cook another 2 minutes until other side is lightly browned. Remove and set aside. Repeat with remaining batter.
Nutrition
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Comments & Reviews
Thanks, Christy. You went a little overboard, but it made me feel great anyway! I am proud to have such a gracious, creative, smart (did I mention insightful?) daughter!