Mix dry ingredients together, set aside. In a separate bowl, combine yogurt, beaten egg yolk, and melted butter. Add wet ingredients to dry mixture, then fork in stiffly beaten egg whites. Heat oil in a large skillet or griddle on medium high heat.
Pour batter into your pan in 3-inch cakes. Cook about 2 minutes on each side, or until golden brown. Serve with your favorite pancake toppings.