I am a huge fan of pancakes. Growing up, my dad made us pancakes almost every weekend. I loved helping him make the pancakes – I used to sneak bites of the batter plain, which in retrospect is disgusting. Cookie dough – yes; pancake batter – no. TheBetterHalf is amazed that I didn’t get salmonella poisoning as a child due to my love for uncooked doughs and batters. I tell him it is because I have a strong immune system, but really it is because my mom buys pasteurized eggs.
I came up with this recipe in an attempt to make pancakes a little bit healthier, using Greek yogurt and whole wheat flour. I can’t say these are as good as buttermilk pancakes, but they are pretty tasty! Super light and fluffy . They are very wheaty tasting – you could use half all-purpose flour if you want less of a strong wheat flavor. If you prefer your pancakes a bit thinner, just add some more milk! Continue reading