Fluffy Cardamom Greek Yogurt Pancakes

Morning everyone! Whoa, this is my first early morning {as in, before work} post in quite a while. Around about a month before our wedding, I started staying up later at night — therefore cutting out some extra time in the morning. I think I’m just now getting back into the groove of my old routine, and I’m pretty pumped about it. My sleep schedule is finally balanced after our honeymoon which has done wonders for my energy level in the morning, and throughout the day. Plus, there’s something about being awake before most of the world that just feels peaceful…

I’ll slowly, but surely, recap a lot of fun stuff that’s happened in our world over the past month or so. More importantly though: this morning’s breakfast.


Oh how I’ve missed sitting down to share my food with you in real time. Is that weird? We’ll say no for now…

I’ve recently discovered a uniquely flavored and super aromatic spice called cardamom, and have been randomly testing it out when making my favorite breakfast food: Pancakes. I haven’t gotten too adventurous with the cardamom yet, but I have high hopes.  It’s a member of the ginger family so if you don’t have any cardamom on hand, feel free to substitute equally with ground ginger.

I’m excited that I’ve finally mastered what I think is a really good pancake breakfast for one – no matter what spices you end up using. So, here comes the first new recipe I’ve posted since about February!

Fluffy Cardamom and Greek Yogurt Pancakes

Servings: 1; yields 3 or 4 medium-sized cakes


  • 1/2 cup whole wheat flour
  • 1/4 cup rolled oats
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp raw sugar
  • 1/2 tsp cardamom
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1/4 cup Greek yogurt
  • 1/4 cup milk (I used light vanilla soy milk)
  • 1 large egg white
  • 1/2 tsp vanilla extract


  • Spray non-stick griddle or frying pan with cooking spray, heat to medium.
  • In a medium bowl, mix together the dry ingredients: flour, oats, baking powder, baking soda, sugar, cardamom, cinnamon, and salt.  In a separate smaller bowl, mix together the wet ingredients: yogurt, milk, egg white, vanilla.
  • Form a well in the center of the flour mixture, then pour in the yogurt mixture; stir/fold until smooth and all ingredients are fully incorporated.


  • Pour batter onto warm griddle to form 3 or 4 medium-sized pancakes.
  • Allow to cook until edges start to harden or the batter begins to bubble, whichever you notice first {about 2 minutes}.


  • Flip, and allow to cook until no longer runny {about 2 more minutes}.


  • Top with a drizzle of agave nectar, maple syrup, fruit, or any topping your heart desires…enjoy!


I hope you like pancakes as much as I do.  They make me happy, contain lots of essential nutrients, AND keep me full until lunch.  Schweet.

Now I’m heading off to work – hope you all have a fabulous Wednesday!  Toots!

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