Pancakes are one of those recipes I look forward to having during a delicious weekend brunch. Throughout the week, I tend to stick to quick breakfasts that I can prepare with little time and not much thought before work. On Saturday mornings though, I prefer to take my time in the kitchen. I like to whip up foods I don’t usually get Monday-Friday and put a meal on the table that makes an ordinary, cold January day feel just a little bit more special.
When I do cook brunch I sometimes take classic favorites and try to make them a little more healthy. Once you are on a sugar-rush at 10 a.m., it is hard to even out your blood sugar for the rest of the day. I don’t know about you, but if I have too much sugar, too many carbs, and a lot of unsaturated fats in the morning I struggle to get full the rest of the day. However, with these Whole Wheat Greek Yogurt Pancakes, I was able to enjoy a classic pancake breakfast that tasted delicious, gave me proper fuel, and left me feeling satisfied without the sugar headaches!
Some healthy pancakes can be a little thin and lack that fluffy pancake texture so many of us hope to find when we eat pancakes. These Whole Wheat Greek Yogurt Pancakes though made me forget I was in the comfort of my own home and not in the dining room at the local IHOP, or my local favorite The Golden Nugget. There is nothing like eating easy to make, delicious pancakes while staying in your pajamas until late morning!
Whole Wheat Greek Yogurt Pancakes
Print recipe
Ingredients
- 1 cup Whole Wheat Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1 cup Low-Fat Greek Yogurt
- 1 Egg
Directions
| Step 1 | |
 In a medium mixing bowl, whisk together flour, baking soda, baking powder, and cinnamon. | |
| Step 2 | |
 In a separate bowl (I used my yogurt container since I only had about a cup of yogurt left), mix together yogurt and egg. | |
| Step 3 | |
 Add flour mixture and yogurt mixture together. (Batter will be thick). | |
| Step 4 | |
 Over medium-low heat, spray pan with oil or cooking spray and add about 1/4 cup batter to pan. Heat until batter is bubbling and then flip, cooking 2-3 minutes on the other side until fully cooked through. | |
| Step 5 | |
 Serve with light syrup, peanut butter, powdered sugar, blueberries, or anything else that sounds delicious to you! | |
These look great! I haven’t made pancakes in a while. For some reason I ALWAYS burn the first few! ALWAYS!!! Anyway, I have all of these ingredients on-hand, so I’ll have to give these a try!
I am the same way! It is so hard to get the temperature right and it seems to be a trial and error on the first pancake. These pancakes I actually didn’t burn though if you can believe that! The hardest recipes for me to find that perfect temperature seems to be any that include protein powder. I usually just expect to have one less pancake than the recipe makes every time..
The pancakes look very good. Hard to compete with the Golden Nugget!!! I love the weekend breakfast and brunch cooking too. Everyone enjoys pampering themselves and their families with a nice leisurely and healthy breakfast. Yum!!!!
Ha ha I completely agree! Golden Nugget Whole Wheat Pancakes are unbelievable and we need to go soon for a special treat!
I am thinking these pancakes made with Greek Yogurt may be just a little healthier!
Sorry I’m just now visiting your new site .. it’s been a busy couple of weeks! The website looks amazing, and so do the pancakes!!
Thanks so much Kristen! I am very happy to be back to blogging…I have missed it and all of you lovely bloggers too!
I am about to make the right now!!! I am so excited to see how they turn out!! It was wonderful seeing you and Tim last night! I hope to see you again soon Hun! Until then, keep posting these great recipes so I can try then all out!!
love you!!!
Let me know if you made the pancakes and how they turned out! I hope you liked them
I loved seeing you Saturday too… we will plan something again soon!
Lookin’ FLUFY!
Making me hungry too… I am going to brunch at 11:30am and I want to go NOW!! lol
I love fluffy pancakes, which is a huge reason I liked this recipe so much! The baking soda + baking powder really ‘fluffed’ these bad boys up…
Greek yogurt in pancakes just makes them so tasty! These look scrumptious!
I totally agree! The yogurt makes these pancakes rich like butter, but without feeling stuffed when you’re finished eating!
These did not work out. All measurements were correct, but this made a dough instead of batter. Curious as to what brand of Greek yogurt you used… I’m afraid the thickener used in the off brand I had on hand is responsible for this disaster. Pays to stick with the good stuff!
Hey Sara! I am so sorry these didn’t work out for you! The batter should actually turn out super thick, almost dough-like, similar to what you described. The trick is to cook them very slowly on medium-low heat until the dough is bubbling up, and then flip. This could take anywhere from 5-7 minutes on the first side, depending on the heat of your stove. If the heat is too high, the batter will not be able to cook fully through before the bottom gets burnt. Also, if you think the batter is just too thick for your taste, start by adding a couple of tablespoons of milk, stir, then continue to add slowly until you get to the consistency you are looking for. Also, I just used generic, Kroger brand Greek yogurt so the off-brand should work just as well! Thanks for your feedback, and I hope it works better the second time if you try again! Have a great day Sara and thank you for reading!