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.
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!
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!
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.
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.
There are a few tricks for making thick, fluffy flapjacks:
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.
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!
I know many of you have probably heard this before, but it really is important to still have some clumps of batter.
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.
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.
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:
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!
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would there be any substitution making with gluten free flour?
Hi Gail, I’d recommend a Gluten-free all-purpose flour substitute like Bobs Red Mill: https://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html
Can I keep the batter in the refrigerator over night?
I haven’t tried it. My gut feeling is that the batter will get too thick, but let me know if you do try it.
I’m in for anything that is described as “eating in a snowy cabin” feel…delicious!