If you haven’t tried yogurt pancakes before, you need to! They are so moist and fluffy, packed with protein and incredibly easy to make. I have been working on this recipe and testing it with my kids each week – this version easily got the highest reviews. My kids literally devour these, so storing a few extra in the fridge or freezer for the week allows for the easiest morning breakfasts. I add chocolate chips to the kid pancakes and I love serving the adult pancakes with jam and syrup! This recipe is vegetarian and kid-friendly and comes together in under 30 minutes including cook time.
Makes 16-18 pancakes | Vegetarian, kid-friendly | 30 minutes total
- 1 cup whole wheat flour
- 1 cup oat flour (or sub quick oats)
- 1/2 cup all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 tsp cinnamon
- 1/4 cup coconut sugar (or regular sugar)
- 1 1/2 cup plain non-fat Greek yogurt
- 1 cup milk
- 2 eggs
- 1 tsp vanilla extract
- 3-4 tbsp butter
Add the dry ingredients in a large mixing bowl and whisk. Add the yogurt, milk, eggs, and vanilla and bring together with a spoon, just until combined. Do not over-mix. The batter will be thicker than you may be familiar with and that’s ok; you won’t be able to pour it, but should be able to spoon it out and it should look wet. If it looks too dry, add 1tbsp milk at a time.
In a large skillet, set stovetop to medium heat (or if using a griddle like I do, set to 375 degrees) and melt 1 tbsp butter in the pan. When bubbling, add the batter spreading into a few 4in circles. Cook until you see the edges begin to set and then flip. Pancakes are done when they are firm in the center when touched with your spatula. Serve warm.
For the kids – I add chocolate chips one by one right after I spoon batter into the pan to make sure they are evenly spread.
One Mighty Mill Flour is my go to for these pancakes. Using locally sourced grain and milled nearby us in MA, it is the most delicious flour I have ever used! https://www.onemightymill.com/. And they ship!