Soy Yogurt Pancakes

1 cup unbleached all purpose flour
1+1/2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt

1 cup runny soy yogurt
1 egg

5 ounces vanilla soy yogurt (I find Stonyfield‘s O’Soy to be the richest)
3/4 cup soy milk

oil for the pan

Preheat an oiled griddle or pan with a low flame – only high enough to make the oil look just a bit runny after a minute. Meanwhile, in one bowl, whisk the dry ingredients until well combined. In another bowl, combine the soy yogurt and soy milk. Then, mix the soy liquid into the flour mixture, stirring just until there isn’t any unmoistened flour remaining – anymore and you’ll work the gluten in the flour into giving you a chewy pancake. The batter will be thick, so it’ll puff up very nicely when cooked.

When a flick of water off your finger sizzles, the pan is ready. For each pancake, scoop one quarter of the thick batter onto the pan or griddle, quickly spread it around into a round pancake shape, and leave it to rise. It’ll puff. After a few minutes, bubbles will come to the top. As the bubbles come, the top will start to look dryer. The bottom should be nicely browning; take a peek with a spatula. When the bottom is golden, flip the pancake. If it’s too dark, your heat is to high. If after several minutes, bubbles aren’t forming, the top looks wet and the bottom remains white, the heat is too low. Cook the other side until it’s golden, too.

Serve with warm maple syrup and dust by knocking a sieve of powdered sugar against your hand.

Original (unmodified) recipe from

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