Toss an avocado into a bean burger and you get moist deliciousness. Toss a Greek yogurt into pancakes and you get fluffy deliciousness.
I’m seeing a trend here.
It was one of those Saturdays where I wake up at 9am with false hopes of being ridiculously and unrealistically productive in the morning. Productivity and weekend mornings don’t belong in the same sentence. Or paragraph. I wake up thinking I’m going to work out, do a load or three of laundry, write two blog posts, make a lentil loaf and ya know…save the world.
Instead, I end up making and photographing fluffy whole-wheat Greek yogurt pancakes with berry syrup for hours on end because God only knows why and BAM it’s suddenly one o’clock and all I have to show for it is a blueberry stain on my pajamas.
At least the pancakes were fluffy.
Fluffy Greek Yogurt Pancakes with Berry Syrup
–inspired by SkinnytastePrint
- 2 cups white whole wheat flour
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup orange juice
- 1 1/4 cups milk (I used unsweetened vanilla almond milk)
- 1 5.3oz container flavored Greek yogurt (I used strawberry)
- 1 tsp vanilla
- 1 1/2 cup mixed berries (I used frozen)
- 2 tbsp maple syrup or agave
- Heat a large giddle/pan sprayed with cooking spray over medium heat.
- In a large bowl, combine dry ingredients and stir until well combined.
- In another large bowl, combine wet ingredients (eggs through vanilla, NOT including berries and syrup). Note: if you aren’t using flavored/sweetened yogurt, add a tablespoon or two of honey or sugar to the batter.
- Pour wet ingredients into dry and stir until just combined. Don’t overmix! The batter will be thick, but you can thin it out with a tbsp or two of milk if needed.
- Using a 1/4 measuring cup, pour batter onto pan. Allow pancakes to cook for a couple minutes and flip once bubbles start to form and edges are set. Repeat with the rest of batter, spraying with cooking spray or butter in between each batch.
- For berry syrup, simply heat berries and maple syrup/agave in a saucepan on medium high until boiling. Allow mixture to lightly boil for a minute or two, stirring very frequently. Lower heat and allow syrup to simmer for a few minutes until thickened to your liking.
- Spoon berry syrup over pancakes as desired.
These whole-grain cloud babies are insanely delicious smothered with almond butter and topped with berries. I ate the rest of these before work a couple mornings in a row; so once I ran out of the berry syrup (I mean I practically drank it), I just topped the cakes with frozen berries that I thawed in the microwave. The natural sweetness of the almond butter complimented the pancakes beyoooooond perfectly….there’s just no words.
These pancakes don’t actually taste like Greek yogurt. The yogurt simply adds a great texture and protein boost. Thus if you’re not into the tangy thickness of Greek yogurt, have no fear: these taste just like regular pancakes–but better, duh! Note that I made these with strawberry flavored Greek yogurt, meaning added sugar. If you use unsweetened/unflavored yogurt, be sure to add a tablespoon or two of honey/agave/maple syrup. Don’t stress if your yogurt is a bit larger, either. Just add more milk if necessary.
Pancakes need not be stressful.
I really don’t think you can mess up this recipe. These are destined to be heavenly pancake clouds. Just don’t plan on saving the world or doing anything remotely productive the same morning you make them.
…unless eating your weight in pancakes counts.