White Whole Wheat Pancakes With Yogurt Batter Recipes
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.
WHOLE WHEAT PANCAKES WITH YOGURT
Each serving is four pancakes. I developed this recipe over time for my children. We make these every Sunday morning and they are my favorite pancakes now. I make up batches of the dry ingredients and keep them in ziplock bags.
Categories Side Items Breakfast Side Items Breakfast
Yield 4
Number Of Ingredients 11
Steps:
- Preheat your griddle to 325 degrees, or medium on the stove top.
- In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients and gently whisk them together, mixing just until combined with no lumps.
- Pour batter onto griddle in 4" diameter pancakes. Cook until the the top of each pancake is speckled with bubbles and some bubbles have popped open, then flip and cook until the other side is lightly browned.
- Makes four 4-pancake servings
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
WHITE WHOLE WHEAT PANCAKES WITH YOGURT BATTER
Steps:
- Step 1: Warm heavy nonstick, or other appropriate surface on Medium Heat. Make sure oven is set to warm (as low as possible). Step 2: Mix Dry Ingredients (flour,sugar,baking powder,soda,salt) in small bowl. Wisk these dry ingredients together to especially ensure the baking powder and soda are thoroughly and evenly distributed. Step 3: Thoroughly beat the egg into the med/large bowl. Add the rest of the Wet Ingredients (milk,yogurt,vanilla), and mix thoroughly. Step 4: Test the surface temperature of your pans by splashing drops of water onto the surface of the pans. If the drops immediately "dance" or "skip" across the surface, it is too hot. If the drops quickly bubble and sizzle, it is the proper temperature. Step 5: Add the entire bowl of dry to the wet. Quickly but thoroughly mix all with a wisk. The wisk may begin to clog, but should clear up shortly. As soon as the wisk begins to unclog itself from stirring, the batter is ready. Approx 15-30 strokes maximum. You will see small clumps, not big ones (1/4 inch clump is okay). Batter is VERY THICK. Dont overmix. Step 6: Do not rest batter. Immediately spoon onto preheated, slightly buttered skillet or pans. Spoon approximately 1/8 of batter (3-4 inches wide) per pancake. The batter will double or triple in size as it cooks. Spread batter to approx 1/2 inch thick, or wiggle pan to flatten mound slightly. Step 7: Pancakes are ready to flip when bubbles are coming through top; and edges are slightly dry (losing their shine). Monitor pan temperature to maintain approx 2 minutes per side until proper brownness. Keep pancakes (unstacked) in warmed oven until all batches are done. Serves approx 8 or 9 pancakes with a drizzle of syrup/butter mixture. GWP2009-4-15
ORGANIC WHOLE WHEAT PANCAKES
The yogurt makes these whole wheat pancakes taste moist and delicious. I mix up the batter plain and then throw on diced fruit or nuts on top after I pour it onto the griddle, but before I turn them over. My toddler son loves berries or bananas on his and I prefer walnuts or pecans.
Provided by Green Cuisine
Categories Breakfast
Time 15m
Yield 10 medium sized pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together dry ingredients.
- Combine yogurt, milk and oil and then add to dry mixture.
- Stir just until moistened and all lumps are removed.
- Cook on griddle over medium heat. I use a little bit of organic butter to coat the pan, but any spray would work as well.
100% WHOLE WHEAT HARVEST PANCAKES
Finally a whole wheat pancake recipe that my kids gobbled up like they were going out of style! Spiced with fall flavor (apples, cinnamon, nutmeg, ginger, and a hint of vanilla). These were so awesome, we had to share! I live at 4800 ft above sea level and cooked them at 375 degrees F.
Provided by mtnfalcon
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Combine whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg in a mixing bowl, ideally one with a lip for pouring the batter later. Mix with a fork or whisk.
- Combine milk, eggs, banana, oil, and vanilla extract in another bowl. Beat together using a hand mixer until frothy.
- Heat a griddle or frying pan to 350 to 375 degrees F (175 to 190 degrees C), depending on altitude.
- Pour milk mixture over the flour mixture and mix until just combined and most lumps have incorporated into the batter. Fold in apple. Let batter rest for 5 minutes.
- Pour or ladle 1/3 cup of batter onto the griddle. Cook until edges are dry and bubbles form on the edges, 2 to 3 minutes. Flip and cook until bottom is golden brown, about 2 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 41.5 g, Cholesterol 68.5 mg, Fat 8.7 g, Fiber 5.9 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 521 mg, Sugar 10 g
STRAWBERRY-YOGURT PANCAKES (WHITE WHOLE WHEAT FLOUR)
Vanilla yogurt makes these special pancakes extra moist and tasty.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 7
Number Of Ingredients 11
Steps:
- Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating).
- In large bowl, mix flour, sugar, baking powder, baking soda and salt; set aside. In medium bowl, beat eggs, vanilla yogurt, water and oil with whisk until well blended. Pour egg mixture all at once into flour mixture; stir until moistened.
- For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly on top, puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown.
- Top each serving (2 pancakes) with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.
Nutrition Facts : ServingSize 1 Serving
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
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