During the winter I did lots of baking, especially muffins so that we would have breakfast on hand to add variety to our morning meals. Man, or child, cannot live on cereal alone. During the summer though the thought of using my oven for extended periods of time just makes me way too hot. So pancakes are a great alternative. My kids love them and these particular pancakes have become a staple. My hubby and I love them because they are delicious all on their own- no syrup needed. That's a good thing all around in my opinion. I like to make lots of different flavored ones- blueberry, strawberry, raspberry, peach, vanilla with chocolate chips, etc. There are so many possibilities because there are so many different varieties of yogurt. Sometimes I use Greek yogurt other times I use light yogurt. It just depends on my mood and what I have on hand.
(pictured, clockwise from left: key lime topped with whipped cream, blueberry, and raspberry)
Whole Wheat Yogurt Pancakes
Makes about 12 pancakes
2 large eggs
1 cup yogurt (any flavor or style, fat free, whole fat, Greek,
2 to 4 Tbsp milk
3 Tbsp butter, melted
1/2 tsp vanilla extract
3/4 cup whole wheat flour
1/2 cup all-purpose flour
2 Tbsp sugar
1 Tbsp plus 1 tsp baking powder
1/2 tsp salt
Butter for skillet
Whisk egg and yogurt together in a large bowl. If using a
thin yogurt, do not add any milk. If using a regular yogurt, add 2 tablespoons milk.
If using a thick, Greek-style yogurt,
add 3 to 4 tablespoons milk. Use a flavored yogurt, to achieve different
flavors. I have also done a key lime pie
flavored pancake using key lime pie yogurt, ¼ cup plus a dash of lime juice (adding
no milk) and adding about ½ tsp lime zest.
It was a more subtle flavor than I had hoped for but it was still
Whisk in melted butter and vanilla extract. In a separate,
small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients
into wet only until dry ingredients are moistened. A few remaining lumps is
Melt a pat of butter in the bottom of a skillet over medium
heat. Scoop slightly less than ¼ cup
batter into your skillet leaving room between pancakes. The batter is thick, so
gently flatten the pancake using a spatula or I use my ¼ cup measuring cup that
I use to scoop the batter out to flatten them. Cook for 3 to 4 minutes until the pancakes are
dry around the edges and bubbles form on top.
Flip and cook for about 3 more minutes.
If the pancakes are cooking too quickly, lower the heat because if they
cook too fast the center will be under cooked since the pancakes are on the
thicker side. Keep the pancakes in a warm oven as they are done cooking, until
you are ready to eat.
Note: These are perfect to make in large batches and freeze. I place wax paper in between the pancakes and freeze them in a ziploc bag.