Tender, tasty, filling and easy to memorize! My favorite pancake recipe yet!
Dry Ingredients (mix in large bowl)
1 cup whole white wheat flour (120 grams)
1.5 cups all-purpose white flour (180 grams)
2 tablespoons sugar (only need 1 T if using sweetened yogurt)
1 teaspoon baking soda
1 teaspoon baking powder
½ tablespoon salt
Wet Ingredients (add to quart measuring glass)
1 cup milk minus 2T plus 2T vinegar
1 cup plain or vanilla yogurt (Greek or regular, whole fat works best)
1/2 cup canola oil
1/4 cup water* (or more if needed)
2 large eggs
In a quart measuring glass add 2 T white vinegar, add milk up to 1 cup total volume, add yogurt up to 2 cups total volume, add oil up to 2.5 cups total volume, then add ¼ cup water and 2 eggs. Combine with a fork or whisk and let sit. Meanwhile, mix dry ingredients in large bowl. Make a well in the center. Pour wet ingredients into the well. Stir with a fork until just combined. *Depending on the consistency of the yogurt you are using, you may need to add some additional water if the batter is too dry or thick. Use a spring handled scoop to measure out batter onto griddle. Makes 12-18 pancakes.
Optional: Replace 3 tablespoons of white flour for ground flaxseed.
Inspired by: http://alexandracooks.com/2015/08/18/one-bowl-buttermilk-pancakes-baking-steel-griddle-giveaway/ and http://thepioneerwoman.com/cooking/greek-yogurt-pancakes/
Favorite and Easy Go-To Pancake Syrup
- Calories178.0
- Total Fat9.5 g
- Saturated Fat1.4 g
- Polyunsaturated Fat2.5 g
- Monounsaturated Fat5.0 g
- Cholesterol30.3 mg
- Sodium402.5 mg
- Potassium86.1 mg
- Total Carbohydrate18.3 g
- Dietary Fiber1.3 g
- Sugars3.5 g
- Protein4.6 g
- Vitamin A1.9 %
- Vitamin B-122.2 %
- Vitamin B-60.9 %
- Vitamin C0.2 %
- Vitamin D3.2 %
- Vitamin E8.2 %
- Calcium7.0 %
- Copper0.1 %
- Folate1.2 %
- Iron5.7 %
- Magnesium0.6 %
- Manganese0.1 %
- Niacin3.5 %
- Pantothenic Acid0.7 %
- Phosphorus3.8 %
- Riboflavin5.5 %
- Selenium0.6 %
- Thiamin4.6 %
- Zinc1.3 %