I love all kinds of pancakes. Blueberry. Banana. Chocolate chip. Lemon Ricotta. Corn. Multi-grain. And the list goes on.
But sometimes, I just want plain, fluffy pancakes. The kind you’d order at a diner (only a little healthier).
Last weekend both Lucy and I were craving something special for breakfast, so I whipped up this batch of Greek Yogurt Pancakes. They were as fluffy and old-fashioned as we’d both hoped, and I’d be embarrassed to admit how many we ate between the two of us
The key to these is the Greek yogurt, which provides the perfect amount of moisture and the “tang” you’d expect from traditional buttermilk pancakes.
Can’t wait to make them again next weekend!
- 1.5 cups white whole wheat flour (or whole wheat pastry flour)
- 2 tsp baking powder
- 2 Tbsp sugar
- ½ tsp salt
- 2 Tbsp canola oil
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup Stonyfield plain Greek yogurt
- ½ - ¾ cup organic milk, kefir or buttermilk
- Organic butter for the griddle & for serving
- Whisk dry ingredients together in a small bowl. Set aside.
- In a mixing bowl, gently whisk together the oil, eggs, vanilla and yogurt.
- At this point, begin to heat a griddle over medium-low heat.
- Add the dry ingredients to the wet, ½ cup at a time, alternating with the milk and stirring very gently until mixture is just combined (it might be a little lumpy, which is OK). After adding ½ cup milk, add more if batter seems too thick or if you like a thinner pancake. Otherwise leave as is.
- Rub your griddle with butter, then use a ladle or small measuring cup to pour out the pancakes.
- Cook cakes for 2-3 minutes or until tiny bubbles begin to form, then flip and cook another 1-2 minutes.
- Serve immediately, or keep pancakes in a baking dish in a low oven (200 degrees).
- Best served with butter, syrup, jam, fresh fruit, a dollop of Greek yogurt and/or whipped cream.