With vanilla yogurt AND vanilla extract, these fluffy pancakes are all about the vanilla. A little breakfast bonus: they're also made with 100% whole wheat flour. Yay!
1cupbuttermilkor 1 tablespoon vinegar plus enough milk to make one cup total
3/4cuplowfat vanilla yogurt plus more for topping
2cupswhole wheat flour
Pure maple syrup or berries for toppingif 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.