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Recipe Fri Apr 13 2007

Yogurt Pancakes

Vegan Yogurt Pancakes-6.jpg

Wake up and make your sweetie something special tomorrow. Cultures in soy yogurt give these pancakes a pleasant slightly tangy flavor. Turn on Jens Lekman's I Saw Her in the Anti War Demonstration; his lyrics, "with lukewarm English beer and vegan pancakes" go perfectly with these.

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

Vegan Yogurt Pancakes.jpgVegan Yogurt Pancakes-2.jpg
Vegan Yogurt Pancakes-3.jpgVegan Yogurt Pancakes-4.jpg
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Recipe ingredients adapted from Kate Habershon's Silver Dollar Pancakes recipe in Pancakes and Waffles. Two eggs have been replaced by soy yogurt, and dairy milk with soy milk. These instructions have been written from scratch.

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Illinois Master Gardener / April 14, 2007 3:47 PM

These are on my breakfast menu for tomorrow morning!

Illinois Master Gardener / April 16, 2007 5:46 AM

To convert this to a waffle recipe, I added a little oil to the batter and also lightly oiled the grids before each use.

They were outstanding!

Used coffee flavored yogurt and added cinnamon.

Donny B / April 16, 2007 5:00 PM

Do you think I could replace the flour with whole wheat flour? I'm trying to learn how to use WWF in recipes but I'm still figuring out out to convert recipes. Do you think it would still be 1 cup for 1 cup, and would it even taste good? I'd think the yogurt and milk would keep it moist.

Chris Brunn / April 16, 2007 6:22 PM

Hi Donny B., you can often substitute 1/2 cup whole wheat flour plus 1/2 cup oat flour for each cup of all purpose (white) flour a pancake recipe calls for. They might not be quite as light and fluffy, but the oat flour helps maintain a bit of that. You may need to adjust the liquid. To make oat flour, whiz rolled oats in a clean coffee grinder until they're just about as fine as the flour. Or you can just buy a package of it in some stores.

Cecilia / January 4, 2011 11:35 PM

My dad found your recipe and it works great! He replaces a little of the milk with melted soy margarine to make them taste a little more like buttermilk pancakes. We're found that this recipe also works great for waffles. Thank you very much!

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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