These Whole Wheat Pancakes with Yogurt & Nectarines is the perfect late summer breakfast with seasonal nectarines. This recipe is made with whole wheat pastry flour and buttermilk for a fluffy stack.
My local market is still going strong with selling nectarines (mostly yellow ones). Nectarines are one of my favorite stone fruit (a close tie with peaches). I wanted to share a new recipe using my favorite stone fruit for a perfect late summer breakfast, Whole Wheat Pancakes with Yogurt and Nectarines.
Tools You Will Need:
Measuring Cups
Fine Mesh Strainer or Sifter
Medium Sized Bowl
Large Sized Bowl
Whisk
Griddle or Large Pan
Spatula
How to Make Whole Wheat Pancakes with Yogurt & Nectarines
Sift whole wheat pastry flour, baking powder, salt into a large-sized bowl.
In a medium-sized bowl mix egg, buttermilk, honey, oil.
Mix wet ingredients into dry ingredients. Stir until just combined. Lumps are definitely ok. Allow the pancake batter to sit for 5 minutes before cooking.
Heat a griddle or large pan over medium heat. Lightly coat with oil or butter. Pour batter onto a hot griddle or pan. Cook for 2-3 minutes or until the top of the pancakes starts to set. Use spatula to gently flip pancakes over. Cook for another 1-2 minutes or until golden.
Remove from heat. Top with yogurt and sliced nectarines.
Other Delicious Breakfast Recipes:
Whole Wheat Pancakes with Yogurt & Nectarines
Fluffy Whole Wheat Pancakes with Yogurt & Nectarines is the perfect late summer breakfast with seasonal nectarines. This recipe
Ingredients
- 2 cups whole wheat pastry flour
- 3 tablespoon baking powder
- ⅛ teaspoon salt
- 2 eggs
- 1 ½ cup buttermilk
- 2 tablespoon honey
- 2 tablespoon oil
Topping
- 1 ½ cup Greek yogurt
- 4 nectarines cored and sliced
Instructions
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Sift whole wheat pastry flour, baking powder, salt into a large-sized bowl.
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In a small bowl mix egg, buttermilk, honey, oil.
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Mix wet ingredients into dry ingredients. Stir until just combined.
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Heat a middle or large pan over medium heat. Lightly coat with oil or butter. Pour batter onto hot griddle for the pan. Cook for 2-3 minutes or until the top of pancakes starts to set. Use a spatula to gently flip pancakes over. Cook for another 1-2 minutes or until golden.
-
Remove from heat. Top with yogurt and sliced nectarines.
Recipe Notes
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Jasmin Foster is a registered dietitian/food photographer focused on feel good balanced living providing recipes and tips to help you live your best life.