Whole Grain Greek Yogurt Pancakes

These Whole Grain Greek Yogurt Pancakes are thick, fluffy, and just what you need for your next weekend breakfast. They also freeze well! Make a big batch and have pancakes throughout the week.

Hello from CANADA.

As you read this I am starting to get settled into my family’s annual camping vacation. Yes, in Canada. My family has been camping on the Georgian Bay in Ontario for… well basically my entire life. Long story short but my mom’s dad used to travel by boat from Port Huron, MI up around the Georgian Bay, as he actually spent some of his summers there growing up. When I was younger I didn’t realize there was a true family connection to the Georgian Bay, I just thought of it as “we’re going camping in Canada.”

As I got older and my aunts shared family stories with us, I realized the Georgian Bay was so much more than a camping spot. There is history there passed down from generation to generation. The memories created. The friendships we’ve made. It is a second home. Our “Oasis in the North”, we like to say. Every summer there is this intrinsic drive that pulls me north to the Georgian Bay. I crave those views of the windswept pines and the granite bedrock.

It is a time to do nothing but enjoy the company of family and friends. Sit on the beach. Go for walks. Get out in the water. Kayak. Sit around the campfire. Enjoy waking up whenever you want.

Also all the pancakes. Every morning as you please.

We probably make more pancakes camping than we do when we’re at home. My dad is actually THE pancake master. His secret is… wait for it… Bisquick and butter 😉 Okay but honestly those Bisquick pancakes are pretty good, you can’t deny that.

However I don’t buy Bisquick, or typically any pancake mix at all honestly. There are often silly ingredients lingering in there and it doesn’t take that much extra effort to make a pancake batter from scratch, you know? There is always a time and place for a box mix but when you don’t think to buy a box mix, homemade is where it’s at!

If you’re a familiar face around here you know I love baking and cooking with Greek yogurt. For me, it’s just a great way to kick up the protein level a notch and often a healthier alternative. But that’s just me! If you’re dairy-free or vegan, obviously Greek yogurt isn’t for you. However if you’re alright with a little dairy in your life, you really should try these Whole Grain Greek Yogurt Pancakes. They’re thick, fluffy and all kinds of deliciousness. They also freeze really well. So you can make a big batch, freeze some up, and pop them in the toaster for easy ready-to-go pancakes.

what you need

egg
milk of choice
vinegar
plain Greek yogurt 
vanilla extract
whole wheat pastry flour (can sub whole wheat white)
baking powder
baking soda
salt

See?! Really simple, mostly pantry staple ingredients for these Greek yogurt pancakes.

I like a little fruit topping and granola with my pancakes for a little crunch. Sometimes I even swap out the maple syrup for melted nut or coconut butter drizzle. Also quite delicious.

All in all this recipe is simple and straight-forward, making it a great base to even add in some blueberries or chocolate chips.

Let me know if you try it!!

Whole Grain Greek Yogurt Pancakes

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★★★★★

5 from 1 reviews

• Author: Ashley
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4-6 1x

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Ingredients

• 1 large egg
• 2/3 cup milk of choice
• 1/2 TBS vinegar (I used ACV but white works)
• 3/4 cup plain Greek yogurt (whole milk, 2% or 0% all work)
• 1 tsp vanilla extract
• 1 1/2 cups whole wheat pastry flour (can sub whole wheat white – will turn out *slightly* more dense)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• addtional toppings such as fresh fruit, granola, nut butter, etc.

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Instructions

1. In a large bowl whisk together egg, milk, and vinegar. Add in Greek yogurt and vanilla extract, whisking to combine.
2. Add in flour, sprinkle in baking powder baking soda, and salt. Whisk until no lumps in batter remain. Let batter sit for 3-4 minutes.
3. Heat large skillet over medium heat. Grease with butter or ghee for best flavor.
4. Use a 1/4 cup measuring cup to scoop batter, then spoon onto greased & heated skillet. Don’t overcrowd the pan–make sure you leave enough room for flipping.
5. Cook on one side until bubbles start to form on edges, about 2-3 minutes, before flipping to other side to cook for another 2 minutes or so. Repeat with remaining batter. Keep pancakes in warmed oven before serving.
6. Add favorite toppings, enjoy!

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let’s chat

• Do you have an annual family vacation you go on? 
• Do you travel to the same spot every year, or find somewhere new? 
• PANCAKES: Plain? Chocolate Chip? Blueberry? Other?

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