Name: Tall & Fluffy Whole Wheat Yogurt Pancakes
Prep time: 15 min
Cook time: 4 min
Total time: 45 min
Yield: 4
Ingredients: 2 cups whole wheat flour or white whole wheat flour (spooned & leveled); 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ tsp ground cinnamon; 1 cup plain Greek yogurt, at room temperature*; 1 ¼ cups milk, at room temperature*; ¼ cup pure maple syrup, at room temperature*; 2 large eggs, at room temperature; 1 tsp pure vanilla extract; 3 tbsp coconut oil, melted (or vegetable oil, or melted butter); for cooking: butter or nonstick spray

Tall & Fluffy Whole Wheat Yogurt Pancakes

Light, fluffy whole wheat pancakes made with Greek yogurt for extra protein and tenderness. Ready in under an hour.

Prep15 min

Cook4 min

Total45 min

DifficultyEasy

Servings4

These whole wheat pancakes are a wholesome breakfast favorite. The batter comes together quickly and yields tall, fluffy pancakes with a tender crumb thanks to Greek yogurt and a touch of maple syrup.

Feel free to add berries, chocolate chips, or nuts to the batter before cooking. Leftovers keep well in the fridge for several days and can be reheated in a toaster or microwave.

Method

In a large bowl (preferably with a pour spout), whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In another large bowl, whisk the yogurt, milk, maple syrup, eggs, and vanilla until combined. Add the melted oil and whisk again. Pour the wet mixture into the dry ingredients and gently whisk until just combined; a few lumps are fine and the batter will be thick.
Let the batter rest for 5 minutes while you heat the pan. This allows it to thicken further.
Heat a griddle or large skillet over medium heat. Grease generously with butter or nonstick spray. When hot, pour a heaping 1/4 cup of batter per pancake. Cook until edges look set and bubbles appear on the surface, about 2 minutes. Flip and cook the other side until golden and cooked through, about 1–2 minutes more. Re-grease the pan between batches as needed.
Keep cooked pancakes warm in a preheated 200°F oven while you finish the rest. Serve immediately with your favorite toppings.
Cover and store leftover pancakes in the refrigerator for up to 5 days.

💡 Tips

For best results, ensure all wet ingredients are at room temperature before mixing.
If the batter seems too thick after resting, add a tablespoon more milk.
To keep pancakes warm without drying out, place them in a single layer on a baking sheet in the oven.

Tall & Fluffy Whole Wheat Yogurt Pancakes

Ingredients

Method

💡 Tips

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