Whole Wheat Yogurt Pancakes

These are the lightest, fluffiest pancakes I’ve made in a while.

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Whole Wheat Yogurt Pancakes

  • 1 cup whole wheat pastry flour
  • 1/3 cup 1% milk
  • 1 egg
  • 1 cup Stonyfield low-fat plain yogurt
  • 2 tsp sugar
  • 2 tsp canola oil
  • 1 tsp vanilla bean paste (or vanilla extract)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp regular salt

Beat egg, add all other ingredients, stir until just combined. Cook 1/4 cup batter servings on a medium hot griddle.

Makes about 10 pancakes (2-3 servings). Total recipe: 776 kcal, 16 grams fiber, 32 grams protein. Divide accordingly!

About 1/3 of the recipe, plus a tbsp of PB and half a large mashed banana :

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{ 45 comments… read them below or add one }

1 Jennifer February 5, 2009 at 7:55 pm

How would you think these would turn out sans the canola oil?

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2 Kath February 5, 2009 at 7:56 pm

Jennifer ,
I doubt you’d notice a difference at all.

K

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3 Robin March 29, 2009 at 7:39 am

We just had these for breakfast and they were very yummy. Thanks for the recipe!

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4 Tara April 13, 2009 at 8:55 am

I cook on a boat in the Virgin Islands so I’m limited on resources. I began by whipping the egg until it was foamy, then folded in the other wet ingredients, followed dry. I also used 1/2c. whole wheat bread flour and 1/2c. self rising flour. In the end they turned out so light and wonderful– this one is a keeper!! Thanks Kath

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5 Hannah April 16, 2009 at 9:29 pm

these look so good, I need to make them! maybe this weekend!

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6 Aisha May 11, 2009 at 3:15 pm

Do you think it would be ok to use almond flour instead of the wheat flour?

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7 Kath May 11, 2009 at 4:19 pm

Aisha ,
I have never used almond flour so I really have no idea, but I don’t see why it wouldn’t work.

K

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8 Emily G June 13, 2009 at 10:36 am

I just made these for brunch…using skim milk instead and added a little cinnamon…sooo perfect! light and fluffy! thanks kath best recipe i’ve used for pancakes yet!

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9 Kailey July 21, 2009 at 2:49 pm

Do you think I could sub whole wheat flour for the ww pastry flour?

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10 Kath July 21, 2009 at 2:50 pm

Kailey,
Yes, but they won’t be quite as soft.

Kath

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11 simple hungry broke August 6, 2009 at 5:51 pm

tried this recipe the other day, it’s fantastic!

thanks for sharing it!

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12 ErinMac August 16, 2009 at 10:09 am

I made these this morning for pancake brunch. So good! I added in some blueberries that I had in the fridge too. I’m linking it to my blog if that’s okay!

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13 Erin August 16, 2009 at 10:10 am

I made these this morning for pancake brunch. So good! I added in some blueberries that I had in the fridge too. I’m linking it to my blog if that’s okay!

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14 rhodeygirl September 18, 2009 at 7:13 am

just made these. will blog about them next week. they completely and totally rock.

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15 melissa September 19, 2009 at 10:23 pm

Hi Kath. Odd question but the 776 kCAL = calories, right? so only around 78 calories per pancake? awesome!

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16 Kath September 19, 2009 at 10:30 pm

Melissa,

Yup!

K

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17 Isopure Protien October 24, 2009 at 8:06 pm

I could hug you! Thank you soooooo much for this recipe! And I though pancakes were just for cheats! Throw on some sugar free syrup and YUMMM.

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18 halley January 30, 2010 at 9:23 pm

How long do you think these would keep in the fridge? a few days maybe?

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19 Nicole April 4, 2010 at 11:15 am

Wonderful recipe! So much less cake-y than other pancakes I’ve made. These were a huge hit this morning.

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20 Anita August 7, 2010 at 2:31 pm

Great pancakes!!!! I am so excited to finally find a healthy pancake recipe that does not taste like cardboard.

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21 Magpiesrecipes January 17, 2011 at 4:51 am

was looking for whole wheat pancakes to make for brekky tomorrow and landed on your site. Good idea to put PB and bananas on you pancake! I never thought of that and I’m a PB fiend!

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22 Kelly January 17, 2011 at 12:57 pm

I made these pancakes last weekend and loved them! My 16 year old, who makes pancakes from a box every weekend, loved them as well. Thank you!

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23 Amanda Groff January 22, 2011 at 3:08 am

I cannot wait to try these!!!! I love pancakes, and these look delicious!!

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24 Sara February 12, 2011 at 8:09 pm

Wonderful recipe, thank you! What is pb?

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25 Abby February 27, 2011 at 8:59 pm

Made these tonight and had mashed bananas and pb mixed together for the first time on top with some cinnamon. Holy amazing! :)

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26 Jessie March 6, 2011 at 9:50 am

I just made these for breakfast and they were delicious! I’ve dubbed them Puffer Pancakes because they cook up so fat and fluffy. My husband devoured them. I subbed fat free greek yogurt which may have added to the lovely puffiness. I also threw in some chia seeds I had on hand. Delicious! Thanks for the recipe!

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27 Ana April 3, 2011 at 7:09 am

Do you think i could replace the egg with the chia variety?

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28 KathEats April 3, 2011 at 7:45 am

I think it would turn out flatter, but yes, you could

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29 Rachel April 10, 2011 at 2:57 am

Just made these (used half white/half whole wheat flour) and they were really fluffy and light! I usually find pancakes too sweet of a breakfast, so this was a nice change. Added chocolate chips and powdered sugar for the husband.

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30 Tamie April 21, 2011 at 12:25 pm

Made these this morning with regular whole wheat flour. Also added a little whey protein powder. They were AWESOME!!! I love pancakes and these are definitely going on my keeper list…tangy and light. Thanks!

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31 Olivia August 8, 2011 at 12:11 pm

i just made these using greek yogurt and they were soo good!!! they really are super fluffy!! i didn’t add the sugar, so i think next time i might opt out on the salt as well cause they tasted a tad salty but still delicious!! great texture, great recipe :)

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32 Emily September 8, 2011 at 7:09 am

Would I be able to leave out the sugar, salt, and oil, or would that screw up the flavor?
Also, is the difference that significant when using regular whole wheat flour as opposed to pastry? All I have on hand right now is regular and I don’t want it to go to waste.
And is it alright to use Greek yogurt in place of the Stonyfield one you listed? I saw some other people say they used it, but I was wondering whether the taste would change.
Last one: would it be alright to add some ground flaxseed? I need as much fiber as I can get!

Sorry about all the questions! I’m just in search for the perfect simple pancake recipe, because the last few I’ve attempted have been duds, and the fam is not pleased.
I’m excited about the banana+peanut butter topping; I love both of those things!

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33 KathEats September 8, 2011 at 7:19 am

I would not leave out the salt or oil, but all of your other changes sound good. You could sub pumpkin or applesauce for the oil, but I wouldn’t leave it out altogether. And without the salt it will be very bland!

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34 Lara October 29, 2011 at 2:10 pm

Do you think I could substitute the plain yoghurt with blueberry flavored?
I’m thinking of making this tomorrow, and thats what I have in the fridge right now….
Thanks!

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35 KathEats October 29, 2011 at 2:12 pm

Yup!

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36 Lara December 11, 2011 at 8:08 am

Thanks so much for this recipe Kath! You made our Sunday breakfast really special… My (German) husband loved them, and said these are the first pancakes that haven’t made him feel nauseous after… One question though: A couple of them blackened a little bit – do you think the heat was too high or should I have added butter/oil? I used a normal, small tefflon pan. I lowered the heat considerably, and they were ok, so perhaps it was the heat? In any case they were great, and this was even my first time making pancakes ever! :)

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37 KathEats December 11, 2011 at 11:07 am

Glad you liked them Lara!

I do think the heat was responsible for the mild burn – glad you rescued them!

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38 Tia McKay December 17, 2011 at 8:34 am

Hey there,
Great recipe! I modified it to be gluten free – instead of wheat flour I used my usual substitute:
1/3 c. rice flour
1/3 c. starch (corn, tapioca, whatever you like)
1/3 c. bean flour (chickpea, red lentil, whatever you like)
1 tsp. xanthum gum (to bind)
Worked well – fluffy pancakes.

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39 Mike @TheIronYou February 21, 2012 at 3:39 am

I woke up craving pancakes (the last one I had was like 4 months ago) and found your awesome recipe. They’re really less of a carbageddon than classic one but still taste sooo good!
Thanks for sharing this.
Peace
Mike

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40 Alison July 16, 2012 at 12:16 pm

Thanks for sharing this recipe! I made these over the weekend with greek yogurt – I just added a little extra milk since the greek yogurt is thicker.

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41 heather October 29, 2012 at 9:58 pm

These are light and delicious!!!

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42 klem November 11, 2012 at 12:44 pm

Searched Google for a recipe for whole wheat yogurt pancakes and found this one. Delicious!
My husband kept telling me over and over how good they were. Daughter’s picky eater friend who was staying over night wolfed them down.

These pancakes definitely have a yogurt tang to them. You can also taste the vanilla. Made 1.5 times the recipe to feed four. Used 1/2 wheat flour, 1/2 white. I used very thick Middle Eastern yogurt (labne)–added an extra 2 t. of milk because it was so thick. This is our new go-to pancake recipe.

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43 Cathy @ What Would Cathy Eat February 3, 2013 at 8:49 am

I made these with Greek yogurt but the batter was too thick. I added extra skim milk as needed, and it was fine. I also used 1/4 cup of buckwheat flour in place of 1/4 cup of the whole wheat pastry flour. Delicious!

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44 Brianna February 24, 2013 at 9:27 am

I made these with regular flour. The batter was pretty thick, but they turned out really well! Will be making again :)

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45 Cyn October 13, 2013 at 10:44 am

Really great! Doubled the recipe, added a mashed banana, pomegranate greek yogurt, and a little extra skim milk. Awesome!

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