Yogurt Pancakes with Pomegranate

By • November 15, 2009 14 Comments

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Author Notes: I have fond memories of eating pancakes as a kid. As an adult, I'm terribly picky about them, not to mention more easily thrown into a stupor after carb-overloading. But at the resort my family often goes to over Christmas, there are amazing, enticing pancakes, and those I'm unable to resist. They are unusual, ricotta pancakes cooked thin and dense, and served with passion fruit syrup and a pool of butter. At home, I'm more likely to have yogurt in the fridge than ricotta. I happened to have been given a pomegranate as a gift recently, and I subbed that for the passion fruit--if you don't have one, add berries, bananas, or sauteed apples. Since these pancakes are light on the flour (actually, sort of light on ingredients in general), the end result is airy, not-too-sweet, and satisfying.Cara Eisenpress

Serves 1

  • 1 egg
  • 1 egg white
  • 1/2 cup plain yogurt, low- or non-fat is fine
  • 3 tablespoons flour
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon sugar
  • 1 pinch salt
  • 1 teaspoon butter
  • 1/4 cup pomegranate seeds
  • maple syrup, warmed, for serving
  1. Separate the egg. Combine the 1 egg yolk in a small bowl with the yogurt, flour, and vanilla extract. Stir well with a fork.
  2. In a larger bowl, beat the 2 egg whites, sugar, and salt until they are fluffy and hold a soft peak.
  3. Scrape about a third of the egg whites into the egg yolk-yogurt mixtures and stir to lighten. Very gently, fold in the rest of the egg whites, trying not to deflate them.
  4. Melt the butter in a small nonstick pan over medium-low heat. When the pan is hot, add half of the batter. Cook 3-4 minutes, until brown, then flip and cook 3-4 minutes on the reverse side. Repeat with the remainder of the batter.
  5. Top with pomegranate seeds, syrup, and a thin slice of butter. Serve with syrup.

More Great Recipes: Rice & Grains|Breakfast & Brunch|Pancakes|Breakfast

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Comments (14) Questions (1)


over 1 year ago Sue

When making pancakes that rely on yogurt you can skip the egg white beating step and add 1/2 tsp of baking powder and 1/4 tsp of baking soda (per cup of flour) and get very very fluffy, very tangy pancakes.


almost 2 years ago pobox

I just made these. They have a bit of the taste of a cheese blintz. Very light, tangy and a bit cheesy from the yogurt. Different and good.


about 2 years ago Jacqueline

@vgonyea - The list of ingredients says: 1 egg, 1 egg white. You separate the yolk from the white - add the yolk to the yogurt, and the egg white to the additional egg white.


over 2 years ago vgonyea

Dear @SmallKitchCara may I get an answer to my question concerning the correct number of eggs?


over 2 years ago vgonyea

How many eggs, actually? The list of ingredients say 1 egg yolk and 1 white but the directions say "the 2 egg whites". Also, when you say this serves "1", does that mean you double it all for 2 people?


over 4 years ago ody

I just made these and they're wonderful! The recipe was spot-on, they turned out beautifully on the first try. The tanginess is great---it makes the syrup necessary rather than excessive.


over 5 years ago Sasa and Jan

Delicious. Thank you!


almost 6 years ago Jennifer Ann

Light, and pretty, and not too sweet. Cannot wait to try them this weekend!


almost 6 years ago Jennifer Ann

I made these this morning and they were delicious. I really liked the tanginess of the yogurt, with the sweet tart of the pomegranate seeds, and the mellow maple syrup. The recipe doubled well. Will definitely make again.


almost 6 years ago QueenOfGreen

These looked (and sounded) so wonderful, but then you said "ricotta" and I just HAD to have them with the ricotta substitute! Thank you - they made a perfect dinner!


almost 6 years ago Kelsey Banfield

These looks fantastic, I love pomegranate!


almost 6 years ago PhoebeLapine

I'm not a big sweets gal when it comes to breakfast, so I love the idea of adding pomegranate seeds together with the maple syrup to give it a burst of tart, fruity flavor.


almost 6 years ago Cara Eisenpress

Thanks, CharlieH! Three tablespoons of flour, now added to the recipe.


almost 6 years ago CharlieH

You need to add flour with an amount in your ingredient list. Minor thing.