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.
Mmm vanilla pancakes! Yummy 🙂 and because they’re whole wheat…I can eat the whole stack, right?! Pinned!
Vanilla Whole Wheat Pancakes are a nice treat to wake up to!
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Somehow I missed these Whole Wheat Pancakes in January, but they were totally fitting on a summer morning covered in fall mist for two college kiddos nesting at home at summers end.
It really has felt like fall the past few mornings, hasn’t it? I’m not ready for that! But I’m glad these pancakes hit the spot. 🙂
While visiting my parents I was looking for a whole wheat pancake recipe for breakfast. We tried these and everyone loved them! They were lighter and fluffier that any that I’ve tried so far. (I ended up using a lot more buttermilk than indicated, as the batter was super thick, but they were fantastic.) Thanks for a real keeper!