This recipe for a Whole Wheat Yogurt Pancakes with Blueberry Sauce will delight you with a single serving of fluffy pancakes, made with a simple blend of whole wheat pastry flour and plain yogurt.
Disclaimer: This post is sponsored by Nancy’s Yogurt. I was compensated for my time, and all opinions are my own.
Wednesday! So nice to see you again. Especially today, since you mark the last day of my first year of graduate school – just a presentation and 2 final group projects to finish up before I get to taste summer.
While I’m looking forward to working again this summer (details here), I will miss the leisurely mornings that come with late morning classes. I’ve gotten a lot of great work done during these early hours – usually fueled by eggs or some type of simple pancake.
I developed these Whole Wheat Yogurt Pancakes as an alternative to my 3-ingredient pancake, which relies on a ripe banana – which I frequently am out of, since I freeze them for smoothies.
This new recipe instead relies on Nancy’s plain whole milk yogurt, which I always have on hand in a big container, and still comes together in a flash with a short ingredient list. They are fluffy yet hearty, and have a welcome tang reminiscent of buttermilk thanks to the plain yogurt.
They are filling, with 14 grams of protein in the single serving recipe, and perfect when topped with some berries and a bit of sweetness (go for pure maple syrup). Let me know if you try them out for a quick, healthy breakfast.
- ⅓ cup whole wheat pastry flour
- ¼ teaspoon baking powder
- Pinch of salt
- Optional: ¼ teaspoon sugar
- ½ tablespoon oil of choice
- ¼ teaspoon vanilla extract
- ⅓ cup plain whole milk yogurt
- 1 large egg
- ½ cup frozen blueberries
- 1 tablespoon maple syrup
- In a bowl, use a fork or spatula to stir together flour, baking powder, and salt. If you find you normally sweeten unsweetened yogurt, or aren't using maple syrup, add in the bit of sugar as well.
- Stir in the oil, vanilla, yogurt, and egg and stir until just combined.
- Heat a pan over medium low heat and spray with nonstick spray or a thin coat of oil.
- Cook 2-3 tablespoons of batter at a time, making four 3-inch pancakes in total. Flip pancakes when bubbling on the edges and the undersides have browned.
- Serve with additional plain yogurt and blueberry sauce (see instructions below).
- Make the simple blueberry sauce pictured in these photos by microwaving ½ cup frozen blueberries with 1 tablespoon maple syrup until warm, watching it carefully to avoid bubbling over. Drizzle over pancakes.
I’m off to Portland tomorrow and Seattle for the weekend to visit my parents and sister. Hope you all are enjoying the beginning of May!