Fluffy Whole-Wheat Yogurt Pancakes
Description
Fluffy whole-wheat pancakes made with yogurt, olive oil, and maple syrup.
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Ingredients
Pancakes
- 2 cups (230g) white whole-wheat flour or regular whole-wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ¼ cups whole milk
- 1 cup (242g) whole milk yogurt
- 2 large eggs
- ¼ cup olive oil + 2 teaspoons for cooking
- 2 tablespoons pure maple syrup, honey or sugar
Toppings
- Butter
- Additional yogurt
- Pure maple syrup
- Jam
- Berries and/or fruit
Instructions
- 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.
Notes
Whole-wheat flour: we 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.
Nutrition
Serving: 2 pancakesCalories: 190kcalCarbohydrates: 23gProtein: 6.5gFat: 8gSaturated Fat: 2gCholesterol: 43mgSodium: 212mgPotassium: 103mgFiber: 3gSugar: 5gCalcium: 72mg
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