Half ‘n’ Half Pancakes

These moist, fluffy pancakes are always a hit.  Everyone who tries them says they’re the best they’ve ever had.  They’re also pretty healthy with whole-wheat flour and yogurt.


Dry Ingredients:

  • 1/2 C – White all-purpose flour
  • 1/2 C – Whole wheat flour
  • 3/4 t – Baking Powder
  • 1/2 t – Baking Soda
  • 1/2 t – Salt

Wet Ingredients:

  • 1/2 C – Milk
  • 1/2 C – Plain Yogurt
  • 2 T – Butter
  • 1 – Large Egg
  • 1 t – Honey


  1. Combine all wet ingredients and whip with an electric mixer until just a bit foamy.
  2. In a separate bowl, thoroughly whisk together all of the dry ingredients
  3. Combine the wet and dry ingredients and stir until just smooth, don’t overmix.
  4. Preheat a heavy-bottomed frying pan, griddle or skillet.  It’s best to overheat your cooking surface and let it cool back to cooking temperature for even heating.  You want to pan to be just hot enough that a drop of water sizzles on contact.
  5. Butter the pan or use a non-stick cooking spray, and drop appx: 1/4 cup portions onto the hot suface.  Immediately add fruit at this point if desired.
  6. When bubbles appear on the surface, and the edges begin to skin, it’s time to flip.  If the pancake is overdone on the cooked side when you flip, lower the heat a bit for the next batch.

Serves 1-2 people.

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