These Greek yogurt blueberry pancakes are super fluffy and taste just as good as ones you’d get at a diner. No one needs to know they’re secretly whole wheat!

Disclaimer: I received free products from Mohawk Valley Trading Company mentioned in this post. There are also Amazon affiliate links within this post, which if you click on I may receive compensation at no additional cost to you.

These whole wheat Greek yogurt pancakes are my go-to fluffy pancake recipe!

I did it! I finally made pancakes that I’d want to order if I went out for breakfast.

Note the “if” as I always like the idea of going out for breakfast, but then the idea of having to put on real clothes and walk outside usually deters me.

But back to these pancakes. I’ve made Greek yogurt pancakes before, and while they’ve been good, they haven’t been restaurant-quality good.

In my opinion, a top-quality flapjack must have a pure maple, buttery flavor and be perfectly fluffy. And trust me, these fit the bill perfectly!

Why you’ll love this recipe

• Wonderfully fluffy and melt-in-your-mouth texture.
• Deceptively healthy, thanks to Greek yogurt and white whole wheat flour.
• Tastes just as good as ones from a diner thanks to a little melted butter and maple sugar. 

Ingredients Used to Make Super Fluffy Greek Yogurt Pancakes

• White whole wheat flour: I like using white whole wheat flour as you get the nutritional benefits of whole wheat flour, but with a lighter texture. You can also use all-purpose or spelt flour. 
• Baking powder and soda: Yes, you’ll need both. Just trust me!
• Maple sugar: For a little extra maple boost, I like adding maple sugar to my pancakes. However, you can also use coconut or granulated sugar. You can also leave the sugar out completely. 
• Almond or oat milk: Any unsweetened milk will work. 
• Eggs: Eggs help to give these pancakes lift and structure. I haven’t tried them with chia or flax eggs. 
• Butter: I added just a touch of melted butter for a more indulgent, diner-style flavor. If in a pinch, you can use avocado oil instead. 
• Vanilla extract: I recommend using a good-quality vanilla extract or vanilla bean paste. You could also use almond extract instead. 
• Greek yogurt: Greek yogurt helps to make these pancakes nice and moist inside. It also adds a good boost of protein and calcium. I used 2% fat, but whole fat will work too.
• Blueberries: Fresh or frozen blueberries will work. You can also sub out the blueberries for other fruits like sliced strawberries, bananas, peaches, or apples. 

Use butter, not oil, for diner-style flapjacks

To make these taste like a breakfast you’d get at a good, old-fashioned diner, I recommend using a tablespoon of melted butter rather than oil in the batter. 

Just be sure to let the butter cool slightly before adding to the eggs!

What is maple sugar? And how is it different from granulated sugar?

My secret ingredient for a deeper, maple-y flavor? Pure granulated Maple Sugar from Mohawk Valley Trading Company.

Made without any additives, this maple sugar smells like pancakes in a bag. But what is maple sugar? Maple sugar is sugar made from the sap of a maple tree. To make it, the sap is boiled and then crystallized.

What else can you do with maple sugar? A lot.

Maple sugar acts like regular granulated sugar when baking, so anything that you want to add a little maple flavoring to, you can use maple sugar instead.

Just one note is that maple sugar tastes a little sweeter than white sugar, so you will want to play around with slightly reducing the amount.

I’ve read that some people find it to be twice as sweet as regular sugar, but I didn’t find that to be true.

While it may vary brand-to-brand, I found Mohawk Valley Trading Company’s maple sugar to have a distinct maple taste but thought it was actually a tad less sweet than traditional sugar – which I really liked.

How to Make Whole Wheat Greek Yogurt Pancakes

1. Set out two mixing bowls. IN one, combine all the dry ingredients and in the other, whisk together the wet ingredients (except Greek yogurt). 
2. Slowly pour wet ingredients into the dry, mixing until just combined. It’s totally okay if there are still a few lumps here and there. 
3. Carefully fold in Greek yogurt.
4. Preheat your griddle, then use a ¼ or ⅓ measuring cup to scoop the batter onto the lightly greased surface.
5. Sprinkled blueberries into each pancake and cook until the bubbles on top start to pop and the edges look set. Flip, then cook another minute or two. 
6. Repeat with remaining batter, keeping cooked flapjacks in a warmed oven or covered in foil. 

Tips for making perfectly fluffy pancakes

There are a few tricks for making thick, fluffy flapjacks:

1. Ratio of liquid ingredients. 

I upped the amount of Greek yogurt and decreased the amount of almond milk that I usually use. This resulted in a thicker batter that didn’t spread too much.

2. Using a combination of baking soda and baking powder.

I never thought you really needed to use both, but then I came across this article on the Kitchn and the wheels started turning.

By using soda and powder, the baking soda works to help neutralize the acid in baking powder so that you can use enough baking powder to really give some lift to the pancakes. Love food science!

3. Don’t overmix!

I know many of you have probably heard this before, but it really is important to still have some clumps of batter.

Going back to my post on flour, a key component of flour is a protein called gluten, which helps give baked goods (and pancakes) structure and elasticity.

When you pour the wet ingredients into the dry, the liquid essentially activates the gluten and the gluten proteins start to stretch out from one another.

What this means is that when heated, there’s enough space between the gluten molecules for the rising agents (baking powder and soda) to create large air bubbles, resulting in taller, fluffier pancakes.

On the other hand, if you over-mix, the gluten is overdeveloped and forms a tighter structure. As a result, when the batter is heated, there isn’t as much room for air, so the pancakes stay flatter and end up denser inside.

4. Don’t press down on your pancakes while they’re cooking.

This is also why you don’t want to pat pancakes down with a spatula.

Doing so will disrupt some of those air bubbles and make your pancakes less fluffy.

So when cooking, simply pour your batter on the griddle and don’t touch them until the bubbles start popping and the bottom is a nice golden brown.

Healthy topping ideas for whole wheat pancakes 

Thanks to the maple sugar, I actually found these healthy greek yogurt pancakes to be perfectly sweet and maple-flavored on their own. 

However, Bry being an east-coaster would never dream of pancakes without maple syrup. He topped his short stack with Mohawk Valley Trading Company’s pure Grade A Maple Syrup.

For a healthier topping, here are some of my favorites:

• Peanut or almond butter. 
• Strawberry chia seed jam. 
• Fresh banana slices.
• Fresh or stewed peaches. 
• Plain or vanilla Greek yogurt.

More healthy pancake recipes to try 

• Whole Grain Chocolate Chip
• Whole Wheat Sourdough Discard Pancakes
• Healthy Whole Grain Matcha Pancakes
• Funfetti, Birthday-style ones 

If you tried this healthy Greek yogurt pancake recipe, or any other recipe, on the blog let me know how you liked it by leaving a comment/rating below!

Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

Print Recipe

Super Fluffy Greek Yogurt and Blueberry Pancakes

These are the pancakes to beat all other pancakes. Not only are they super fluffy, but they’re on the healthier side made with 100% white whole wheat flour and plain Greek yogurt (hello 17 grams of protein per serving!).

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast

Cuisine: American

Keyword: Healthy Greek Yogurt Pancakes, Whole Wheat Blueberry Pancakes

Servings: 4

Calories: 343kcal

Author: Kelli

Ingredients

• 2 cups white whole wheat flour (226 grams)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons maple sugar can also use granulated or coconut sugar
• 1 cup unsweetened vanilla almond milk or milk of choice
• 2 large eggs
• 1 tablespoon melted unsalted butter slightly cooled
• 1 teaspoon vanilla extract
• 1 cup plain Greek yogurt I used 2% fat
• ½ cup blueberries plus extra for topping
• Maple syrup to serve

Instructions

• Preheat oven to 170F or on it’s keep warm setting. Place a foil-lined baking tray in oven.
• In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Set aside. In another bowl, whisk together eggs, vanilla extract, and almond milk. Once butter has cooled slightly, whisk into egg mixture.
• Carefully pour wet ingredients into the dry, Give a few stirs then add in the Greek yogurt. Mix until just combined, leaving a few clumps remaining. Let sit.
• After batter is made, heat a griddle to 350F or heat a pan over medium-low heat. Do not grease the griddle/pan.
• Once the griddle/pan is hot, add ¼ cup of batter per pancake. Sprinkle pancakes with blueberries and let cook until bubbles on the top start to pop, the edges start to look cooked, and the bottom sides are golden brown. Flip and cook another 1 minute or until lightly browned
• Place cooked pancakes on foil-lined tray in warm oven and repeat with remaining batter. Makes about 12 pancakes.
• Serve immediately with maple syrup and extra blueberries. Enjoy! Leftover pancakes keep in fridge for up to 3-4 days.

Notes

Nutrition (¼ of recipe, about 3 pancakes): 343 calories, 8 g fat (3 g saturated fat), 46 g carb, 7 g fiber, 8 g sugar, 17 g protein Note: nutrition estimates based on 2% fat Greek yogurt and without additional maple syrup.