The Best Whole Wheat Yogurt Pancakes
Looking for a delicious and healthy breakfast recipe? Look no further than these whole wheat yogurt pancakes! They are perfect for a weekend morning brunch or a weekday breakfast on the go. Plus, they are packed with protein and fiber to help keep you feeling satisfied all morning long.
The Best Whole Wheat Yogurt Pancakes
Looking for a delicious and healthy breakfast recipe? Look no further than these whole wheat yogurt pancakes! They are perfect for a weekend morning brunch or a weekday breakfast on the go. Plus, they are packed with protein and fiber to help keep you feeling satisfied all morning long.
Why You’ll Love These Pancakes
1. Nutrient-Packed: Made with whole wheat flour and Greek yogurt, these pancakes are a powerhouse of protein and fiber. They provide sustained energy, making them an excellent choice for a hearty breakfast.
2. Versatile and Convenient: These pancakes are versatile enough to be enjoyed fresh off the griddle or stored for later. We love making large batches and freezing them for quick and easy breakfasts during the week. Just pop them in the toaster or microwave, and you’re good to go!
Make-Ahead Tips for Busy Mornings
To make the chaos of breakfast time with children easier, here are a couple of tips:
1. Prep the Night Before: Mix the wet ingredients (yogurt, milk. coconut oil, maple syrup, and eggs) and dry ingredients (flour, baking powder, salt) separately the night before. In the morning, simply combine the two and start cooking. This small step can save precious time and reduce morning stress.
2. Batch Cook and Freeze: Double or triple the recipe to make a big batch of pancakes. Lay them flat on a baking sheet and freeze them. Once frozen, transfer the pancakes to a zip-top bag or airtight container. On busy mornings, reheat a couple of pancakes for a quick, nutritious breakfast.
3. Sheet Pan Method: For an even quicker option, bake the pancakes on a sheet pan. Here’s how:
- Preheat: Set your oven to 400°F.
- Prepare Pan: Line a baking sheet or half-size baking sheet with parchment paper or a silicone mat.
- Spread Batter: Pour the batter onto the sheet and gently spread it out (it’s okay if the batter doesn’t fill up the entire sheet).
- Add Toppings: Sprinkle on your favorite toppings. You can even section off different areas with various toppings for more variety.
- Bake: Bake for 12-14 minutes or until lightly golden brown and the center is cooked through.
- Serve: Cut into squares and serve. This method is perfect for feeding a crowd or meal-prepping for the week.
The Best Whole Wheat Yogurt Pancakes
Ingredients
- 1/2 cup full fat yogurt Greek, plain, or dairy-free yogurt works
- 1/2 cup milk whole milk, almond milk, or milk of choice
- 2 tablespoon coconut oil butter or plant based butter also works
- 2 tablespoon maple syrup can substitute date syrup
- 2 eggs
- 1 cup whole wheat flour or gluten-free flour blend
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2-1 cup mix ins of choice blueberries, frozen blueberries, sliced strawberries, chocolate chips
Notes
Instructions
- Add wet ingredients (yogurt, milk. coconut oil, maple syrup, and eggs) to a bowl and whisk to combine.
- Add dry ingredients (flour, baking powder, and salt) to a bowl and mix to combine.
- Add the dry ingredients to the wet ingredients and mix to combine. Don’t overmix because overmixing leads to less fluffy pancakes.
- Add in optional mix ins.
- Heat skillet over medium to medium high heat. Add batter to pan and cook 2-3 minutes per side until done. We love using an ice cream scoop to scoop and add the batter to the pan. You can also sprinkle some additional mix-ins to the pancakes after you add the batter to the pan. You can also cook these on a sheet pan for an easier and less messy option. See notes below.
- Serve with maple syrup, date syrup, chia pudding or homemade applesauce on top.
