Extra Fluffy Whole Wheat Greek Yogurt Pancakes – a delicious recipe with Flour, Baking Powder, u00bc, Salt, Yogurt, Milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. Combine dry ingredients (flour, baking powder, baking soda, salt) in a large bowl.
2
2. In a separate bowl, whisk together the wet ingredients (yogurt, milk, vanilla and egg).
3
3. Pour the dry ingredients into the wet ingredients and mix until just combined. The mixture should be thick but not paste-like. If it seems too thick, gently stir in a bit more milk, 2 tablespoons at a time.
4
4. Let sit for about 10 minutes to combine. The batter should be nice and fluffy afterwards!
5
5. Preheat a skillet or griddle over medium-low heat. Add a pat of butter and swirl to coat. Using a 1/4-cup measuring cup, drop small scoops of batter onto the skillet. Cook until bubbles form in the surface of the pancake and the underside is golden brown. Flip and cook until golden brown on both sides.
6
6. Serve with your favorite toppings. Enjoy!
238
kcal
Calories
7
g
Fat
36
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/2 cup Whole Whear Flour, 1-1/2 teaspoon Baking Powder, 1/4 teaspoons Baking Soda, 1/2 teaspoons Salt, and more.
Yes, Extra Fluffy Whole Wheat Greek Yogurt Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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