Finally a healthy pancake recipe you can turn to every weekend! These healthy yogurt pancakes are light, fluffy and just begging for a drizzle of maple syrup. Made with whole-wheat flour and olive oil, these pancakes are full of protein, healthy fats and fiber.
Table of contents
Why I Love These Yogurt Pancakes
There’s nothing better than a plate of pancakes on the weekend—but I find most recipes are lacking in nutrition, protein and general oomph. You know what I mean? This recipe hits everything we love about a pancake + everything we wish they were.
Not only are these yogurt pancakes light, fluffy and easy to make—everything a pancake should be—but they’re also made with yogurt, whole-wheat flour, and olive oil. What I love most about these pancakes is that they’re actually filling, and healthy. Full of protein, healthy fat, and fiber.
For added oomph, top a stack of these fluffy whole wheat pancakes with fresh fruit, additional yogurt, and maple syrup.
Ingredients for This Recipe
white whole-wheat flour
I prefer white whole-wheat flour here, but you can also use regular whole-wheat flour. If you do, the pancakes will have a darker color and deeper, toastier flavor. You can find white whole-wheat flour (on Amazon) and in the baking aisle.
baking powder & baking soda
Both are important for creating the lift needed to make these pancakes like and fluffy. Make sure your baking powder and baking soda are fresh and not past their best by date!
I always prefer to cook and bake with whole milk. It’s more flavorful and adds healthy fat!
whole milk yogurt
I recommend using AE Dairy Whole Milk Sweet Cream Yogurt. It’s creamy, perfectly sweetened and adds just the right amount of tang to the pancakes. The yogurt also helps activate the baking soda. Be sure to use whole milk yogurt—not Greek yogurt.
Check the label on your egg carton and make sure you’re using large eggs.
Use any olive oil you have on hand. I prefer extra-virgin olive oil because I love the fruity/spicy flavor of it.
pure maple syrup, honey or sugar
A splash of maple syrup sweetens these pancakes just enough. On their own, these pancakes are no sweet, which is why I recommend serving with more maple syrup, jam or honey. You can also use honey or sugar in the batter.
Step By Step Instructions To Make This Recipe
Step 1: Whisk together the dry ingredients.
Step 2: Whisk together the wet ingredients. It’s important to whisk the wet ingredients together before adding them to the flour mixture (instead of just adding all of the ingredients to one bowl). Mixing the wet ingredients together first ensures the ingredients will be evenly mixed into the batter.
Step 3: Whisk wet ingredients into the dry ingredients. Make sure the ingredients are thoroughly combined (the batter will be fairly thick, that’s OK). The beautiful thing about whole-wheat flour is that it doesn’t develop gluten as readily as all-purpose, so over-mixing is less of a concern here.
Step 4: Preheat an oiled nonstick skillet. A large 12-inch skillet is ideal, but if you have a griddle that’s even better! Wipe the oil out of the skillet, leaving a thin film on the nonstick surface before cooking.
Step 5: Scoop pancake batter by 3-tablespoon measurement (I use a #24 scoop) into the skillet. Cook until the first side is golden brown and bubbles form on the surface, flip and continue to cook until golden brown on the second side.
FAQ & Test Kitchen Tips
Not at all! There are a few things that ensure these pancakes stay light and fluffy.
First, a combination of baking soda and baking powder is KEY! Second, make these with yogurt. The acid in the yogurt activates the baking soda and gives these cakes lift.
Regular whole milk yogurt. AE Dairy Whole Milk Sweet Cream Yogurt is my choice every time! It’s thick, perfectly sweet and made with the highest quality local milk.
AE Dairy is an Iowa-based company known around Iowa for its dedication to creating high quality dairy products. You can find AE products in Iowa, Kansas City, and the bordering states, which means the yogurt doesn’t travel far—if it’s on the shelf, you know it’s incredibly fresh! Check out their product locator here.
Absolutely. Use this whole wheat pancake recipe as a jumping off point. Add a teaspoon of cinnamon or ½ teaspoon of nutmeg. If you like allspice, cloves or cardamom, start with a ¼ teaspoon. You could even use brown sugar instead of maple syrup in the batter.
The options are endless for this pancake recipe! Try chocolate chips, fresh blueberries, cinnamon chips, etc. I even like to add cooked whole grains sometimes like cooked rice, quinoa, millet or even toasted oats.
I recommend freezing them. Let the pancakes cool completely then arrange on a parchment-lined baking sheet and freeze. Once frozen transfer pancakes to a reusable resealable zipper-lock bag and store in the freezer.
Pop the frozen pancakes in the toaster to thaw and heat through for a quick anytime breakfast!
More Pancake Recipes to Love…
If you make this yogurt pancake recipe let me know how it goes—leave a comment and star-rating below. And if you snapped a pic, share it on IG and tag me @zestfulkitchen. I love seeing what you make!Print
Healthy whole-wheat pancakes that are actually fluffy and delicious!
- 2 cups (230g) white whole-wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ¼ cups AE Dairy whole milk
- 1 cup (242g) AE Dairy Whole Milk Sweet Cream Yogurt
- 2 large eggs
- ¼ cup olive oil + 2 teaspoons for cooking
- 2 tablespoons pure maple syrup, honey or sugar
- Additional yogurt
- Pure maple syrup
- Berries and/or fruit
Adjust oven rack to middle position and heat oven to 200ºF (93ºC). Set a wire rack inside a rimmed baking sheet; place in oven.
Whisk flour, baking powder, baking soda, and salt together in medium bowl.
Whisk milk, yogurt, eggs, ¼ cup oil, and maple syrup together in second medium bowl.
Add buttermilk mixture to flour mixture and whisk until smooth.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat until shimmering. Carefully wipe out oil using a paper towel but leave a thin film on bottom and sides of pan.
Spoon batter by 3 tablespoons or scant ¼-cup (or #24 scoop) into pan in 2 places. Barely spread each portion into 3 to 3½-inch round. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, about 2 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1–2 minutes more.
Serve pancakes immediately or transfer to wire rack in oven to keep warm. Repeat with remaining batter, using remaining 1 teaspoon oil as necessary.
Whole-wheat flour: I prefer white whole-wheat flour here, but you can also use regular whole-wheat flour. The pancakes will be darker in color and toastier in flavor.
Keywords: yogurt pancakes, whole wheat pancakes
This recipe was sponsored by AE Dairy. As always, all thoughts, opinions and content is my own.