Light and Fluffy Yogurt Pancakes

14 Mar

I am always on the lookout for a new tasty pancake recipe. I love pancakes, and I was striving to find a pancake that was light and fluffy, but not cakey… it’s hard to describe exactly how I want the texture of my pancakes… I guess it’s almost like a fluffy moist soufflé pancake.  I also always try to eat a balanced and healthy breakfast, so any breakfast recipe I try must at least be that.

Last week, I had some leftover ricotta from my peach ricotta soufflé recipe, so I decided to make ricotta pancakes.  Now, ricotta pancakes are certainly delicious.. and light, and fluffy.. but, they are cheese based, and I don’t really want to eat cheese for breakfast. It didn’t fit my “healthy and balanced” requirement.  While I shamelessly admit that I ate them all anyways, it got me thinking… why not do the same recipe but with yogurt instead of ricotta? So I did. And they were sooooo delicious!! I believe that I have almost found that perfect texture I have been looking for!! So for now, these will be my staple. TRY THEM!! I will continue to experiment (as always), and will most likely report back with new pancake recipes. After all, you can never have enough pancake recipes under your belt! :)



makes about 10 pancakes (using 1/4 cup measure, you get about 3″ pancakes)

  • 1/2 cup plain greek yogurt
  • 1/4 cup almond milk (soymilk, hemp, rice, coconut would all work great too!)
  • 2 eggs (separated)
  • 1/2 cup flour (I used white whole wheat, but coconut flour or another gluten free flour would work nicely)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp agave syrup (honey or maple syrup are other options)
  • 1/2 tsp vanilla extract


  1. Separate eggs, set whites aside.
  2. Combine egg yolks, yogurt, almond milk, agave, and vanilla together in a medium bowl. Blend thoroughly.
  3. In a separate bowl, combine the dry ingredients, then add the dry ingredients to the wet and blend until smooth and fully incorporated.
  4. In a small bowl, with clean beaters, beat the egg whites into soft peaks.  Then add the egg whites to the batter and gently fold in until well combined.
  5. Heat and lightly grease the pan, and using a 1/4 cup measure, place a dollop of batter onto the heated pan (or however many you can fit).  Cook and flip like normal pancakes!  Enjoy them with maple syrup, berry compote, or whatever your favorite pancake topping might be.



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