I am a huge fan of pancakes. Growing up, my dad made us pancakes almost every weekend. I loved helping him make the pancakes – I used to sneak bites of the batter plain, which in retrospect is disgusting. Cookie dough – yes; pancake batter – no. TheBetterHalf is amazed that I didn’t get salmonella poisoning as a child due to my love for uncooked doughs and batters. I tell him it is because I have a strong immune system, but really it is because my mom buys pasteurized eggs.
I came up with this recipe in an attempt to make pancakes a little bit healthier, using Greek yogurt and whole wheat flour. I can’t say these are as good as buttermilk pancakes, but they are pretty tasty! Super light and fluffy . They are very wheaty tasting – you could use half all-purpose flour if you want less of a strong wheat flavor. If you prefer your pancakes a bit thinner, just add some more milk! This is a great way to enjoy pancakes with less guilt!
Whole Wheat Pancakes with Greek Yogurt
3/4 cup milk
1 cup nonfat Greek yogurt
2 large eggs
1/4 cup sugar
1/4 cup oil
1 tsp vanilla
2 cups whole wheat flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp baking soda
Whisk the eggs and the sugar together in a large bowl. Add the oil and vanilla and whisk to combine. In a measuring cup or small bowl, combine the yogurt and milk. Add it to the egg mixture and whisk to combine.
In a separate medium bowl, whisk the flour, baking powder, salt, and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined – the batter will be lumpy. Do not overmix. Let the batter sit for 10 minutes.
In the meantime, heat a griddle pan over medium heat. Lightly coat with oil. Pour batter in the pan in four places. Cook until the edges are set and bubbles on the surface are just beginning to break, about 2 minutes. Flip the pancakes and cook until the second side is golden brown, 1-2 minutes.