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Mini Yogurt Pancakes

January 24, 2011

in Breakfast and Brunch, Reinventing leftovers, Sweet tooth, Vegetarian, Whole wheat

This recipe is for those of us plotting to get rid of some extra flavored yogurt kicking around in the fridge. Strawberry, peach, prune, everything goes! Did your spouse bring home a family pack of passion fruit flavored yogurt that was on sale? this is the recipe for you!

I like to whisk all the ingredients in the food processor at once, thus facilitating my life, but a good old whisk and a bowl will do the job just fine. If you happen to have non flavored yogurt, there is nothing stopping you from adding more character to your batter with some vanilla extract, a spoonful of your favorite jam, more maple syrop, some orange zest or anything else that will flavor these little guys to your liking. These pancakes became a real hit around here and It’s been about three weeks since I’ve been able to drink my coffee in peace on Sunday mornings instead of standing at the stove preparing some.

I like to measure my pancakes with a standard measuring tablespoon of 15ml. This method creates wee (tiny) pancakes my children enjoy holding and eating whole. Adults enjoy the illusion they can eat many pancakes without feeling guilty! These pancakes are so small and so tasty it is very easy to conveniently forget how many you’ve had. Happily, this recipe yield about 30 mini pancakes, so you can go ahead and deceive yourself in peace.

Mini Yogurt Pancakes


1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp baking powder
1 cup yogurt, any kind you like
1 tsp vanilla extract
1 Tbsp maple syrup
1/2 cup milk
2 eggs


1. Beat all the ingredients together until smooth, in a bowl with a whisk or in your food processor.

2. Heat a non-stick skillet on medium heat. Add a little butter, vegetable oil or simply oil spray.

3. With a standard measuring table spoon, drop spoonfuls of batter into the skillet to form little circles. The pancakes are ready to be turned when small bubbles appear on the top. Flip and cook for a few more seconds, until bottom part is nice and golden.

4. Remove pancakes from the hot skillet and keep warm. Drizzle some maple syrup and dig in! Leftover pancakes keep very well in the fridge in a tight covered container.

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{ 3 comments… read them below or add one }

Jenny @ Savour the Senses February 16, 2011 at 10:53 pm

Yum! These look delicious, after making savory waffles this week I think something sweet is in store… =)

Thanks for sharing!

For the savory waffles post, visit:

Dalena July 8, 2011 at 5:45 pm

Using a turkey baster for mini pancakes works really well and it’s quick! I get 2 pans on the go.

ayallawt July 11, 2011 at 2:19 pm

What a good idea! I’ll be sure to try it next time I make these and will update my post with the results. Thx!

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