Fluffy Whole Wheat Pancakes with Warm Berry Syrup

In a large mixing bowl, whisk together 2 1/4 cups whole wheat flour, 1 tbsp baking powder, 1 tsp baking soda, and 1/2 tsp salt until thoroughly combined.

In a separate medium bowl, whisk together 2 1/4 cups plain nonfat Greek yogurt, 1 3/4 cups ultra-filtered whole milk, 4 large eggs, and 1 tsp vanilla extract until smooth. Gently whisk in 3 tbsp melted unsalted butter.

Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Do not overmix; some small lumps are perfectly fine and help keep the pancakes fluffy.

In a small saucepan over medium-low heat, combine 2 cups frozen mixed berries, 1 tbsp maple syrup, and 2 tbsp water. Simmer gently for 8 to 10 minutes, stirring occasionally, until the berries break down into a warm, jammy syrup. For the toddler, use a fork to thoroughly mash any large whole berries to eliminate choking hazards.

Heat a large non-stick griddle or skillet over medium heat. Lightly grease with cooking spray or a tiny smear of additional butter.

Pour 1/4 cup of batter per pancake onto the hot griddle. Cook for 3 to 4 minutes until bubbles form on the surface and the edges look dry and set. Carefully flip and cook for an additional 2 to 3 minutes until the pancakes are golden brown and cooked through.

Serve the warm pancakes topped with the warm berry syrup. For the 2-year-old, cut the pancakes into easy-to-grasp finger-sized strips or small bite-sized squares and drizzle with a light spoonful of the mashed berry syrup.