Toss an avocado into a bean burger and you get moist deliciousness. Toss Greek yogurt into pancakes and you get fluffy deliciousness.
There’s a clear pattern.
One Saturday I woke up at 9 a.m. optimistically planning to be impossibly productive: work out, do laundry, write, bake a lentil loaf, save the world. Instead, I spent hours making and photographing fluffy whole-wheat Greek yogurt pancakes with berry syrup. By the time I looked up it was one o’clock and all I had to show for it was a blueberry stain on my pajamas.
At least the pancakes were fluffy.
Fluffy Greek Yogurt Pancakes with Berry Syrup
– inspired by Skinnytaste
Fluffy Greek Yogurt Pancakes with Berry Syrup
- Author: Alexis Joseph
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4-5
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 cups white whole wheat flour
- 4 ½ tsp baking powder
- ½ tsp salt
- 2 eggs
- ½ cup orange juice
- 1 ¼ cups milk (I used unsweetened vanilla almond milk)
- 1 (5.3 oz) container flavored Greek yogurt (I used strawberry)
- 1 tsp vanilla
- 1 ½ cup mixed berries (I used frozen)
- 2 tbsp maple syrup or agave
Instructions
- Heat a large griddle or pan over medium and coat with cooking spray.
- In a large bowl, whisk together the dry ingredients until well combined.
- In another bowl, combine the wet ingredients: eggs, orange juice, milk, Greek yogurt and vanilla. If your yogurt is unsweetened or plain, add 1–2 tablespoons of honey, maple syrup, or sugar to taste.
- Pour the wet mixture into the dry ingredients and stir just until combined. Don’t overmix—the batter should be thick. Add a tablespoon or two of milk to thin if needed.
- Use a ¼-cup measure to portion batter onto the hot pan. Cook until bubbles form and edges set, then flip and cook until golden. Repeat, spraying or buttering the pan between batches.
- For the berry syrup: combine berries and maple syrup (or agave) in a small saucepan over medium-high heat. Bring to a gentle boil, stirring frequently, then reduce heat and simmer a few minutes until slightly thickened. Adjust sweetness to taste.
- Spoon the warm berry syrup over pancakes and serve.
These whole-grain pancake clouds are insanely good topped with almond butter and berries. I devoured leftovers for mornings in a row; when the berry syrup ran out I simply topped the pancakes with frozen berries thawed in the microwave. The natural sweetness of almond butter paired perfectly with the pancakes.
They don’t actually taste strongly of Greek yogurt—the yogurt improves texture and adds protein. If you prefer not to use flavored yogurt, use plain and add a tablespoon or two of honey, maple syrup, or agave. If your yogurt container is larger than 5.3 oz, just add a bit more milk to reach the right batter consistency.
Pancakes shouldn’t be stressful.
I don’t think you can go wrong with this recipe—these are destined to be fluffy, tender pancake clouds. Just don’t expect to accomplish much else the morning you make them.
…unless eating your weight in pancakes counts.