Our picky toddler is back to loving pancakes (and, more accurately, the maple syrup that goes along with them) – and so I am back to making them. Far be it from me to stick with basic pancakes – not that there’s not plenty to love about those. I just like to fiddle.
And so fiddling brings us to today’s recipe, Whole Wheat Vanilla Yogurt Pancakes. Let me first say: I LOVE THESE VANILLA PANCAKES! I know that’s not terribly profound or descriptive, but darn it, I do.
I love that they’re made with all whole wheat flour, but you really can’t tell. Certainly, my toddler doesn’t know the difference. I love that they’re moist but not heavy – they’re puffy and boast those wonderful little bubble pockets that catch the maple syrup in all the right places. I love that you can really taste the vanilla.
I love how, with this recipe, I discovered that drizzling yogurt over pancakes instead of slathering them in butter could result in pancake nirvana. I might need to do this forevermore.
I love that you can take any leftover pancakes and freeze them for future breakfasts. Or lunches. Or dinners. Or snacks.
Love. These. Pancakes. If you try them, I hope you do too.
Whole Wheat Vanilla Yogurt Pancakes
- 1 cup buttermilk (or 1 tablespoon vinegar plus enough milk to make one cup total)
- 3/4 cup lowfat vanilla yogurt plus more for topping
- 1 tablespoon vanilla extract
- 2 eggs
- 3 tablespoons unsalted butter (melted)
- 2 cups whole wheat flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Pure maple syrup or berries for topping (if desired.)
- Add the buttermilk to a medium bowl. If making your own buttermilk, add the vinegar and the milk to the bowl, stir, and let sit for 10 minutes before proceeding.
- Stir in the yogurt, vanilla extract, eggs, and melted butter. Whisk until well-blended.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry and stir just until blended.
- Heat a non-stick griddle or large frying pan over medium heat. Using a one-third cup measure or a trigger ice cream scoop (my weapon of choice), pour the batter onto the griddle or into the frying pan. They’re ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through.
- Serve with additional vanilla yogurt and maple syrup drizzled over the top. A sprinkling of blackberries doesn't hurt, either.