Whole Wheat Greek Yogurt Blueberry Pancakes

June 17, 2020

Can you tell we love blueberries around here? I even have a blueberry dish towel to prove it! We almost always add them to our pancakes and this recipe is a new favorite. It’s whole wheat (or half whole wheat) but still light and fluffy and sweet. It uses Greek yogurt (extra protein!), coconut oil (yum! or butter works too), maple syrup in the batter and more on top if you want, and a dash of cinnamon.

Whole Wheat Greek Yogurt Blueberry Pancakes

INGREDIENTS

2 cups white whole wheat flour (or half all-purpose flour and half whole wheat flour)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. ground cinnamon
1 cup plain Greek yogurt (I usually use 2% Fage, nonfat or full-fat are fine0
1 1/4 cups milk 
1/4 cup pure maple syrup (or another sweetener such as honey or brown sugar)
2 large eggs
1 tsp. pure vanilla extract
3 Tbsp. melted coconut oil (or butter)
1 3/4 cups fresh or frozen blueberries

DIRECTIONS

  1. If using coconut oil (or butter), microwave it until melted. Set aside to slightly cool. You absolutely do not want it piping hot.
  2. In a large bowl, toss the flour, baking powder, baking soda, salt, and cinnamon together until combined. Set aside.
  3. In another large bowl, whisk the yogurt, milk, maple syrup, eggs, and vanilla until combined. Whisk in the oil. Pour the wet ingredients into the dry ingredients and gently whisk to combine the ingredients. The batter is thick and a few lumps may remain. Very very gently, fold in the blueberries using a rubber spatula or wooden spoon. Especially if you are using frozen blueberries, you want to use a light hand when mixing because they will bleed some juices and therefore, some color. (Or reserve the frozen blueberries for sprinkling on top of each pancake so they don’t turn the batter blue.)
  4. Heat a griddle or skillet over medium heat. Coat generously with nonstick cooking spray (or butter). Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with cooking spray (or butter) for each pancake or batch of pancakes.
  5. You can keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice.

Adapted from Sally’s Baking Addiction

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