Fluffy whole wheat Greek yogurt pancakes infused with the flavors of a blood orange make the best winter breakfast!
It’s a special day today, and that’s not just because we are having mid-week pancakes. Today is the day we celebrate Audra’s growing family! My friend, The Baker Chick, has a baby girl on the way and I’m so darn excited for her.
It feels like just yesterday we were celebrating her first baby, but somehow that was over two years ago. Time flies when you are building a family!
It’s been so wonderful watching Audra grow as a mom. You can tell that she is so loving and this baby girl is going to be a part of a pretty wonderful family. I might be a tiny bit jealous of all the baby cuddles that are about to be had.
Since Audra does brunch better than anyone else I know (hello, cinnamon rolls), it seemed appropriate to throw her a brunch-themed shower. My Blood Orange Pancakes would make any soon-to-be mom happy. And actually, since they are freezer friendly, they’d make any new mom happy, too. The pancakes are light and fluffy thanks to a generous helping of Greek yogurt. There isn’t a ton of added sugar so you can enjoy the flavor of the blood orange instead of being overwhelmed with sweet. Plus, it leaves room to pour on as much maple syrup as your heart desires.
- 165g (3 large) whole eggs, at room
- 227g (1 cup) fat-free plain Greek yogurt
- 60 milliliters (1/4 cup) milk (any type)
- 45g (3 tablespoons) light brown sugar, packed
- 5 milliliters (1 teaspoon) pure vanilla extract
- 1 tablespoon fresh squeezed blood orange juice (~1/2 orange)
- 1g (1 teaspoon) zest from a blood orange
- 75g (1/2 cup) whole wheat flour
- 45g (1/3 cup) all-purpose flour
- 13g (2½ teaspoons) baking powder
- 2½ g (1/2 teaspoon) salt
- In a large bowl, whisk together eggs, Greek yogurt, milk, brown sugar, vanilla,orange juice and orange zest; set aside
- In a medium bowl, whisk together flours, baking powder and salt
- Whisk dry ingredients into wet but do not overmix; batter should still be slightly clumpy
- Grease a large skillet with cooking spray or butter; heat on stove over low-medium heat
- When skillet is hot (a drop of water should sizzle on pan), ladle scoops of batter (1/4 cup – ½ cup each) into pan about two inches apart from one another
- Cook for about three minutes or until top of each pancake is bubbling; flip and cook for additional minute or until cooked through
- Repeat with remaining batter
Pancakes can be stored and frozen in a ziplock bag up to one month. Re-heat in microwave before serving.