Whole Wheat Yogurt Pancakes

A tall stack of goodness! These light-and-fluffy whole wheat yogurt pancakes provide a boost of protein with Greek yogurt in the batter AND layered in your finished stack.


1 cup whole wheat flour or white whole wheat flour

2 teaspoons granulated sugar

1 teaspoon baking soda

½ teaspoon baking power

¼ teaspoon salt

½ cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

½ cup milk

1 large egg

2 tablespoons melted butter, more for greasing pan

Topping Suggestions:

FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

Raspberries, strawberries and blueberries

Almond butter, cashew butter, or peanut butter

Maple Syrup

  1. In a medium size bowl, combine flour, sugar, baking soda, baking powder, and salt. Set aside.
  2. In another medium size bowl, whisk together Greek yogurt, milk, egg, and melted butter.
  3. Add dry ingredients into the wet ingredients and whisk until well combined.
  4. Heat a non-stick pan to medium heat. Add butter and batter to the pan.
  5. Cook until bubbles start forming on the pancakes. Flip pancakes and cook for an additional 2-3 minutes on the other side.
  6. Serve with extra Greek yogurt, berries, nut butter, and maple syrup.
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