Fluffy Whole Wheat Pancakes

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.

	this recipe	typical
liquid	213%	157%
fat	16%	24%
egg	38%	42%
total sugar	31%	16%
leavener	4%	4%
salt	1%	1%
flour strength	1.0	1.0

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

260 g	2 cups (260g) whole wheat flour or white whole wheat flour (spooned & leveled)
8 g	2 teaspoons baking powder
2 g	1/2 teaspoon baking soda
3 g	1/2 teaspoon salt
1 g	1/2 teaspoon ground cinnamon
248 g	1 cup (248g) plain Greek yogurt, at room temperature*
305 g	1 and 1/4 cups (300ml) milk, at room temperature*
80 g	1/4 cup (60ml) pure maple syrup, at room temperature*
100 g	2 large eggs, at room temperature
4 g	1 teaspoon pure vanilla extract
42 g	3 Tablespoons (42g) coconut oil, melted (or vegetable oil, or melted butter)
	for cooking: butter or nonstick spray

Method: 6 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“These were delicious! I made a double batch so that we could freeze some for later. I used a higher protein Greek yogurt - everything else was the same. For me they’re sweet enough that I don’t even need to put syrup on them but my teenagers liked them with so” — a cook, 5.0★

“Amazing recipe, I loved it. I used melted butter and brown sugar, they came out fluffy and delicious. I halved the recipe and I got 12 nicely sized pancakes. Thank you for the detailed instructions and for writing the measurements in grams, I don't use cups so” — a cook, 5.0★