Name: Fluffy Greek Yogurt Pancakes with Berry Syrup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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

Ingredients

Scale

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

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Instructions

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.