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Berry Yogurt Parfait Pancakes

Start your morning strong with these fluffy yogurt-topped pancakes!
Course Breakfast


  • 1 1/4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon bakign soda
  • 1/4 teaspoon salt
  • 1 3/4 cups low-fat buttermilk
  • 1 egg
  • 1 tablespoon unsalted butter melted
  • 1/8 teaspoon almond extract


  • In a large bowl, whisk together flours, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, egg, butter, and almond extract. Pour wet ingredients into dry ingredients and mix until smooth (batter will be thick.)
  • Coat griddle or large skillet with cooking spray and heat to medium. Pour 3 tablespoons batter onto griddle and cook until bubbles on pancake start to break (about 2 minutes.) Flip with spatula and cook the other side until golden brown. Repeat until batter is gone.
  • To assemble each serving, place one pancake on a plate and spread 2 tablespoons of yogurt on top. Top with ¼ cup berries and sprinkle with 1 tablespoon granola. Top with a second pancake and spread an additional 2 tablespoons vanilla yogurt on top. Top with another ¼ cup berries and another 1 tablespoon granola. Repeat to make remaining 5 servings.


  • In a hurry? Use warm frozen mini pancakes in the microwave.
  • Let the kids make their own parfaits- set out bowls of fruit, yogurts, and pancakes
  • Need “breakfast to go?” Assemble your mini pancake parfaits in an 8oz wide-mouth glass jar. How about giving a new purpose to an empty jam jar? Add the lid and go! Don’t forget a spoon.

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