Simple Fluffy Wholemeal Pancakes

My healthier version of American style pancakes - Light and fluffy, and super yummy!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2


  • 125 grams wholemeal flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1 tbsp dark soft brown sugar
  • 1 tbsp golden granulated sugar
  • 125 grams fat free natural yoghurt
  • 2 eggs
  • 1 1/2 tbsp milk
  • 2 tbsp butter melted
  • vegetable oil/Fry Light for frying


  1. Sieve the flour, baking powder, bicarbonate of soda and cinnamon into a large mixing bowl. Stir in the sugar. 

  2. Whisk in the natural yoghurt and eggs. Stir in the milk, followed by the melted butter and mix until well combined.

  3. Heat a little oil in a large frying pan, and brush around the pan using a pastry brush to ensure good coverage. Add three dollops (roughly 1 tbsp each) to the pan - these will form your pancakes, so make sure there's enough space inbetween each dollop. After a couple of minutes, once the underside of the pancake start to turn golden, flip over to cook the other side.

  4. Repeat step 3, oiling the pan each time, until all the batter is used. 

  5. Should the pancakes need reheating, just pop them back in the frying pan for a minute to heat through. Serve between two plates and top with your favourite toppings.