Whole Wheat Yogurt Pancakes

I love pancakes. Unfortunately, Matt does not. This is a constant struggle in our relationship.

However…I guess if that’s the biggest issue we have, we’re not doing too bad.

This is my absolute favorite pancake recipe right now. I’ve made these pancakes at least 3 times in this past week alone…I’m kind of in love with them.

They are just fluffy enough, just sweet enough and partially whole wheat (so kind of healthy…?). You should go make some.

Whole Wheat Yogurt Pancakes
(Adapted from Can You Stay For Dinner’s recipe for Whole Wheat Sour Cream Pancakes)
I didn’t have any sour cream so I used plain, full-fat yogurt in these instead…and they were just as divine.

Ingredients:

1/2 cup whole wheat flour
1/2 cup all purpose flour
2 tsp baking powder
2 tsp brown sugar
1/2 tsp salt
3/4 cup milk (I used vanilla soymilk)
1 egg
3 tablespoons plain yogurt

Directions:

In a large bowl, whisk the flours, baking powder, sugar, and salt.

In a measuring cup or small bowl, whisk the egg into the milk. Pour the wet mixture into the dry ingredients and stir just until combined. Add the yogurt and give the batter one final stir.

Spoon a quarter cup of batter onto a griddle or skillet set over medium heat that has been coated with nonstick cooking spray (or butter…I used butter…I like butter). Flip after 3-4 minutes, just as you notice bubbles forming around the edges of each pancake, and cook a few minutes more.

Serve with a pat of butter and lots of maple syrup.