These basic whole wheat pancakes are fluffy and airy and can be made denser and cakier with the addition of cornstarch.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Servings: 6pancakes
Calories: 160kcal
Ingredients
1egg
2tablespoonsbrown sugar
scant 1/2 cup yogurt + 1/2 cup milkor 1 scant cup buttermilk
1teaspoonvanilla
2tablespoonsoil
1cupwhole wheat flour
1tablespoonbaking powder
½teaspoonsalt
1tablespooncornstarchoptional (if you want cakier pancakes)
For the maple yogurt:
1tablespoonpure maple syrup
1-4tablespoonsplain Greek yogurt
Combine syrup and yogurt: stirstir, stir! It may look chunky at first, but will soon smooth into the most delicious, perfect pancake topping. I used a 1:4 ratio of syrup to yogurt, but use more syrup if you like it sweeter.
Instructions
Whisk together the egg, sugar, yogurt mixture, vanilla and oil. Add the flour, baking powder, salt and cornstarch, if using. Stir until just combined--a few lumps are good.
Let the batter stand for five minutes to thicken while you begin heating a skillet over medium heat. When pan is hot, lightly grease the pan with half a teaspoon or so of oil and drop batter into pan a 1/4 cup at a time. Once bubbles begin to rise to the surface and spatula easily slides under the bottom of the pancake, flip and cook for an additional 1-2 minutes. Remove and lower the heat to medium-low to cook remaining pancakes. Top with drippy spoonfuls of maple syrup and get yourself to pancake heaven!