Best 4 White Whole Wheat Pancakes With Yogurt Batter Recipes
Indulge in a delightful culinary experience with our white whole wheat pancakes made with yogurt batter. These pancakes are a perfect blend of taste, texture, and health. Crafted with the goodness of whole wheat flour, these pancakes are packed with fiber, essential nutrients, and a slightly nutty flavor. The yogurt in the batter adds a touch of tanginess and helps keep the pancakes moist and fluffy. These pancakes are versatile and can be paired with a variety of toppings, from classic butter and maple syrup to fresh fruits, nuts, and even savory options like cheese and avocado. With our collection of recipes, you'll find the perfect white whole wheat pancake recipe to suit your taste and dietary preferences. From basic to creative and indulgent, our recipes offer a delightful selection for breakfast, brunch, or even as a sweet treat.
Here are our top 4 tried and tested recipes!
WHOLE WHEAT PANCAKES
Steps:
- Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.
- Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Makes 14 pancakes.
Nutrition Facts : ServingSize 2 pancakes, Calories 172 kcal, Carbohydrate 31.5 g, Protein 9 g, Fat 2 g, Cholesterol 5 mg, Sodium 561 mg, Fiber 5 g, Sugar 2.5 g
100% WHOLE WHEAT PANCAKES
These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)
Provided by Kristie Ann
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g
WHOLE WHEAT PANCAKES
To fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. -Line Walter, Wayne, Pennsylvania
Provided by Taste of Home
Time 25m
Yield 20 pancakes.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, wheat germ, baking soda and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until blended., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts : Calories 157 calories, Fat 4g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 335mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
TENDER WHOLE WHEAT YOGURT PANCAKES
I never would have guessed these were 100% whole wheat. Light, tender and so yummy. With the most minimal of ingredients. Got it off of a Bob's Red Mill flour bag.
Provided by dukeswalker
Categories Breads
Time 15m
Yield 15 pancakes, 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine dry ingredients in a medium bowl - set aside.
- Combine wet ingredients in a small bowl with a whisk.
- Add wet to dry and stir until combined.
- Pour by 1/4 cup onto hot griddle sprayed with canola oil or brushed with butter. 3 pancakes per serving.
These white whole wheat pancakes with yogurt batter are quick and easy to make, and they're a delicious and nutritious way to start your day. The yogurt in the batter makes them moist and fluffy, and the whole wheat flour gives them a slightly nutty flavor. Plus, they're packed with protein and fiber, so they'll keep you feeling full and satisfied all morning long.
Tips:
- Use plain yogurt for the batter. Flavored yogurt can alter the taste of the pancakes.
- Make sure the yogurt is at room temperature before you start making the batter. This will help the batter to mix together smoothly.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- To make the pancakes extra fluffy, separate the egg yolks and egg whites and beat the egg whites until stiff peaks form. Then, fold the egg whites into the batter just before cooking.
- Cook the pancakes over medium heat. If the heat is too high, the pancakes will burn on the outside before they're cooked through on the inside.
- Serve the pancakes with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
These white whole wheat pancakes with yogurt batter are a delicious and healthy way to start your day. They're quick and easy to make, and they're packed with protein and fiber. Plus, they're versatile and can be served with a variety of toppings. So next time you're looking for a delicious and nutritious breakfast, give these pancakes a try.
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