Whole Grain Pancakes with Greek Yogurt
Easy homemade pancakes recipe with whole grains and Greek yogurt for a healthier, protein-packed breakfast ready in 25 minutes.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 tablespoon honey or maple syrup
- 1 cup unsweetened milk
- 1/2 cup Greek yogurt, plain
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of nutmeg, optional
- Butter or coconut oil for the griddle
Instructions
- 1
Whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, sea salt, and cinnamon in a large mixing bowl.
- 2
In a separate bowl, combine the milk, Greek yogurt, eggs, melted butter, honey, and vanilla extract until well blended.
- 3
Gently fold the wet ingredients into the dry mixture using a spatula or wooden spoon, stirring until just combined with a few small lumps remaining.
- 4
Allow the batter to rest for 5-10 minutes at room temperature to achieve optimal texture and fluffiness.
- 5
Heat a griddle or non-stick skillet over medium-high heat until a droplet of water sizzles immediately upon contact.
- 6
Lightly butter or oil the cooking surface to prevent sticking.
- 7
Pour 1/4 cup of batter onto the preheated griddle for each pancake, spacing them about 2 inches apart.
- 8
Cook until bubbles form across the surface and the edges appear set, approximately 1-2 minutes.
- 9
Flip each pancake once using a spatula and cook the other side until golden brown, about another 1-2 minutes.
- 10
Transfer the finished pancakes to a warm plate or place them in a 200°F oven to keep warm while cooking remaining batches.
- 11
Continue with remaining batter until it is completely used.
- 12
Serve the warm pancakes immediately with your choice of toppings such as fresh berries, maple syrup, or Greek yogurt.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-purpose flour (1 cup total) | 1/2 cup all-purpose + 1/2 cup oat flour | Oat flour adds fiber and beta-glucans that support gut health and blood sugar control |
| Greek yogurt (1/2 cup) | Unsweetened applesauce (1/2 cup) | Reduces saturated fat while maintaining moisture, adds natural pectin for gut health benefits |
| Unsweetened milk (1 cup) | Unsweetened almond or oat milk (1 cup) | Reduces lactose and saturated fat, supports anti-inflammatory goals while maintaining consistency |
| Honey or maple syrup (1 tablespoon) | Mashed ripe banana (1/4 cup) | Reduces added sugar while providing natural sweetness, potassium, and resistant starch for gut health |
| Unsalted butter (3 tablespoons) | Extra virgin coconut oil (2.5 tablespoons) | Contains medium-chain triglycerides with potential anti-inflammatory properties and easier digestibility |
| Whole wheat flour (1/2 cup) | Buckwheat flour (1/2 cup) | Naturally gluten-free, higher in resistant starch and minerals, supports blood sugar regulation better |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 268 |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 85mg |
| Sodium | 380mg |
| Carbohydrates | 35g |
| Fiber | 4g |
| Sugar | 4g |
| Protein | 11g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
