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.
Servings 6 pancakes
- 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!