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