Good morning! And you will definitely have a GREAT morning with these super awesome deliciously HEALTHY pancakes!! The hubby and the kids all loved them. If you love buttermilk pancakes, then these are for you!
Many of us are winding down the school year and these are great for “brinner” or for a pancake breakfast on those summer mornings. Our last day of school is Thursday – so we may be having these Friday morning. I like making them Sunday because then I freeze the leftovers and we have some breakfast all ready to go for the week.
What’s new? I finished 9 credit hours in Gifted Education this Spring and will be done after 3 credits this Summer! I finished up my semester teaching Gifted Education full-time and will not be returning as it was a one-year contract. I will miss the relationships made in the district with the administrators, faculty and students. The next adventure will be to return to substitute teaching so that I can stay home when mine are sick or need help in the classroom with parties, etc. Here are a few of the 58 students I had this Spring semester. Such a sweet, sweet group!
Why I love these:
-I love buttermilk pancakes and the acid from the yogurt has the same yummy taste!
-Lots of protein from the eggs and yogurt!
-Freezer friendly and filling!
- 4 eggs
- 1 tsp. vanilla extract
- ¾ cup + 2 Tb. whole wheat flour
- 2 Tb. sugar or sugar substitute
- 2 tsp. baking soda
- 1 tsp. kosher salt
- ½ tsp. ground cinnamon
- 2 cups Greek yogurt, plain
- Toppings: butter, syrup, sugar free syrup, berries and whipped cream, etc.
- Preheat your griddle to 350 degrees or skillet to medium heat.
- In a medium sized bowl, whisk together the eggs and vanilla.
- Now, in a large bowl whisk together the dry stuff: flour, sugar, baking soda, salt and cinnamon. Add the Greek yogurt on top. Whisk it all up with a whisk or fork.
- Finally, add your egg mixture. This will be thick! Whisk until it is all combined.
- Once the skillet or griddle is hot, spray with cooking spray or add butter to coat. Pour pancake batter into ¼ cup dollops. Spread it out a little bit with your cup or ladle. Cook 2-3 minutes. Once you see a bubble, check the bottom. Once the bottom is golden brown, flip it and cook another 2-3 minutes. These took a little longer to cook than my regular pancakes.
- Serve warm with toppings.
- Freezer option: Lay staggered in a ziploc bag and freeze. To reheat, microwave for 1 minute.
Hi! I’m guessing for the flour it’s 3/4 cup? Love your blog!
Mary Ellen says
Almost! The flour is 3/4 cup plus 2T more. I adapted this recipe from another one that measures the flour using all tablespoons. So I played with it and found this is the least amount of flour to make the pancakes.
Thanks! The recipe didn’t say cup next to the 3/4. This looks so good! On our plan for Saturday morning!
Whisk Together says
Oh I see that now! I couldn’t on my phone yesterday. It has been updated. Thanks so much!