whole milk yogurt
whisk together dry ingredients.
whisk together wet ingredients, then add to dry mixture.
whisk together until smooth. overmixing isn't much of a concern since whole-wheat flour doesn't form as much gluten as all-purpose flour.
scoop batter into a preheated lightly greased nonstick skillet. cook until edges are set and bubbles form on surface.
flip and cook until second side is golden brown.
sandwich pats of butter between warm cakes then top with berries + maple syrup.