Berry Yogurt Parfait Pancakes

11 g
78 g
5 g
Total Fat
10 min
Prep Time
45 min
Cook Time


  • 1¼ cups flour
  • ½ cup whole-wheat flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¾ cups buttermilk
  • 1 egg
  • 1 tablespoon unsalted butter, melted
  • 1/8 teaspoon almond extract


  • 1½ cups lowfat plain or vanilla yogurt
  • ¾ cup lowfat granola
  • 3 cups mixed berries (strawberries, blueberries, raspberries)

Nutrition Facts

per serving

Calories: 397
Protein: 11 g
Carbohydrate: 78 g
Fiber: 6 g
Total Fat: 5 g
Saturated fat: 2 g
Cholesterol: 37 mg
Calcium: 114% DV
Sodium: 811 mg


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 and mix until smooth (the batter will be thick).

Heat griddle or large skillet, coating with cooking spray over medium heat. Pour 3 tablespoons batter onto griddle and cook until bubbles on pancake start to break (about 2 minutes). Flip with spatula and cook other side until golden brown. Repeat with remaining batter.

For 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. Top with another ¼ cup berries and another 1 tablespoon granola. Repeat to make remaining 5 servings.