My recipe for thick, rich, and delicious whole wheat blueberry pancakes are made with Greek yogurt! Ready in under 30 minutes, this recipe is a breakfast winner. Stack them high and top them with maple syrup or powdered sugar, and even more blueberries!
These whole wheat Greek yogurt pancakes are thick and hearty in the best possible way. They’re the perfect stack for Sunday brunch where you crave this kind of decadence.
On top of their indulgent taste, these whole wheat blueberry 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 makes them more filling than most recipes. Perfect fuel for your weekend!
I have lots of other wholesome breakfast recipes that you won’t want to miss too! We alternate between these and my almond flour pancakes and can’t decide which are better since they’re both so good.
How to Make Whole Wheat Yogurt Pancakes
- Mix dry ingredients in one bowl and wet in another.
- Stir the dry and wet together.
- Heat a skillet and melt oil in it.
- Spoon pancake batter out into pan and let cook for a few minutes.
- Flip pancakes over and cook another 2 minutes until done.
Bonus – these homemade whole wheat pancakes make for great leftovers so you can reheat and do it all again the next day.
Thick Whole Wheat Yogurt Pancakes with Blueberries
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Large pan or griddle
- 1 Thin flat spatula
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 both dairy and almond milk work
- 2 Tbsp. maple 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!