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+ servings

The Best Whole Wheat Yogurt Pancakes

Prep Time:10 minutes
Cook Time:10 minutes
Yield: 12 pancakes


  • 1/2 cup full fat yogurt (Greek yogurt or plain yogurt works)
  • 1/2 cup milk (whole milk, almond milk, or nut 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
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2-1 cup mix ins of choice (blueberries, frozen blueberries, sliced strawberries, chocolate chips)


To cook them on a sheet pan, preheat the oven to 400 F and add the batter to a parchment lined or silicone mat on a baking sheet or 1/2 size baking sheet. Gently spread out the batter (it's ok if the batter does not fill up the entire sheet!) Add your toppings (you can always do different types of topping in sections for more variety.) Bake for 12-14 minutes or until lightly golden brown with the center cooked through. Cut into squares and serve.


  • 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.