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Easy Whole Wheat Pancakes with Maple Yogurt

These basic whole wheat pancakes are fluffy and airy and can be made denser and cakier with the addition of cornstarch.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 pancakes
Calories 160kcal


  • 1 egg
  • 2 tablespoons brown sugar
  • scant 1/2 cup yogurt + 1/2 cup milk or 1 scant cup buttermilk
  • 1 teaspoon vanilla
  • 2 tablespoons oil

  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon cornstarch optional (if you want cakier pancakes)

  • For the maple yogurt:

  • 1 tablespoon pure maple syrup
  • 1-4 tablespoons plain Greek yogurt
  • Combine syrup and yogurt: stir stir, 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.


  • 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!


Adapted from Pinch of Yum

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