these fluffy whole grain pancakes are super tender, filled with filling fiber and also serve up some protein! they also freeze well making them a perfect thing to prep over the weekend and eat all week long!
This post is sponsored by siggi’s. All opinions contained within are my own. As always, thank you for allowing me to partner with brands to bring you recipes I love!
We have been loving pancakes over here lately. Owen asks for them almost every weekend morning and I’m more than happy to oblige – it’s been a nice little tradition to have. It’s also a nice excuse to have a slow morning, get Owen involved in the kitchen (even if it does mean things get a little bit more messy!) and enjoy a family breakfast together.
These fluffy whole grain blueberry yogurt pancakes were our latest recipe and let me tell you, they’re definitely going to be part of the regular rotation!
Made with less than 10 ingredients and done in under 30 minutes (maybe a little more if you let your toddler help!), these pancakes are definite winners. With filling fiber and protein thanks to the addition of siggi’s 4% whole milk blueberry yogurt, they’re as satisfying as they are easy.
Siggi’s contains simple ingredients and lower sugar and lends a subtle blueberry taste which compliments the fresh berries perfectly. A morning meal you’ll want to make over & over again!
Not to mention how much fun Owen had dropping each blueberry into every pancake we made, making it a great meal to make when you want to get your kids involved.
whole grain blueberry yogurt pancakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 pancakes (depending on size) 1x
- Category: breakfast
Description
these fluffy whole grain pancakes are super tender, filled with filling fiber and also serve up some protein! they also freeze well making them a perfect thing to prep over the weekend and eat all week long!
Ingredients
- 1 and 1/4 cups white whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 beaten egg
- 1 container (4.4 oz.) siggi’s 4% blueberry yogurt (can sub plain or any varitey of siggi’s whole milk yogurts)
- 1 cup milk, plus more as needed for desired consistency
- 1 cup fresh blueberries (more or less as desired)
Instructions
- Combine flour, baking powder, sugar, cinnamon and salt in a medium mixing bowl and set aside.
- In a separate mixing bowl, combine beaten egg, yogurt and cup of milk.
- Add the wet ingredients to the dry and gently stir to combine. Slowly stream in additional milk as needed until to desired consistency is reached.
- Heat a griddle or place a non-stick pan over medium-low heat on the stove top. Add a small pad of butter to grease.
- Add 1/4 – 1/3 cup of the batter at a time, placing several blueberries on top once small bubbles have started to form. Once bubbles form around edges of pancake, flip. Repeat until all remaining batter is used.
Notes
- Pancakes will keep for up to 4 days in an airtight container in the fridge or up to 2 months in an freezer safe bag in the freezer.
Keywords: pancakes, breakfast, blueberry, whole grain, yogurt
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I love your recipes, now I print some and share with my sons, I want them and their families Healthy! Thanks.
I’m so glad to hear that! Thanks so much for this note and for spreading the Cait’s Plate love 🤗
These are great! I didn’t have any Siggi’s, so I substituted 1/2 cup of plain full-fat Greek yogurt and it worked well. They make very thick and pillowy pancakes! After some trial and error, I learned that they cook best over low heat so the inside can cook before the outside burns.
★★★★★
Oh I’m so glad to hear that! Yes, they’re SUPER thick and definitely cook best over low heat, for sure! You can also always add a little more milk for a thinner consistency 🙂 So happy they worked out for you!!