Whole Wheat Pancakes With Greek Yogurt Recipe

Name: Whole Wheat Pancakes With Greek Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Large Eggs; 1/4 cups Sugar; 1/4 cups Oil; 1 teaspoon Vanilla; 1 cup Nonfat Greek Yogurt; 3/4 cups Milk; 2 cups Whole Wheat Flour; 1 Tablespoon Baking Powder; 1/2 teaspoons Salt; 1/2 teaspoons Baking Soda

Servings: persons

1
Whisk the eggs and sugar together in a large bowl. Add the oil and vanilla and whisk to combine.
2
In a measuring cup or small bowl, combine the yogurt and milk. Add it to the egg mixture and whisk to combine.
3
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.
4
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.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Large Eggs, 1/4 cups Sugar, 1/4 cups Oil, 1 teaspoon Vanilla, and more.

Yes, Whole Wheat Pancakes With Greek Yogurt 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.

Whole Wheat Pancakes With Greek Yogurt

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