Small Batch Yogurt "Buttermilk" Pancakes (with Blueberries)

Printable Version (Recipe Only)

Since Fridays are always good for sharing breakfast posts because most of us have a little more time to indulge in a homemade breakfast on the weekends, I figured I'd share my standard scratch pancake recipe today. It's a small batch recipe that makes about 6 pancakes (perfect for 2), but it's easily doubled.

And if you're like me and don't always have buttermilk on hand but do have yogurt, I think you'll be pleasantly surprised at how the acid and the cultures in the yogurt tenderize the batter much in the same way that buttermilk does.

I always have plain yogurt on hand because I like to use yogurt for so many dishes, but you could use the flavored stuff as well. Lemon flavored would be specially yummy, I think. If you do use the sweetened stuff, you can reduce the sugar in the recipe to 1 teaspoon or so.

Scratch pancakes seem like a hassle until you make them just once, and after you do, you'll wonder why you ever didn't make them from scratch. ;)

Small Batch Yogurt "Buttermilk" Pancakes
Makes 6 roughly 5" diameter pancakes
Time: About 30 minutes
Printable Version

- 1 large egg
- 1/4 cup heavy whipping cream
- 1/4 cup + 1 Tablespoon whole milk
- 2 Tablespoons yogurt
- 1/2 teaspoon vanilla extract
- 1 Tablespoon sugar

- 2/3 cup all purpose flour
- 1/3 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 Tablespoon butter, melted

1) In a large mixing bowl, combine the egg, whipping cream, milk, vanilla extract, yogurt, and sugar and whisk thoroughly until it has a soft pastel yellow color to it.

2) Add the flour, salt, baking powder, baking soda, and melted butter and whisk again just until the batter is smooth and no more.

3) On a well buttered griddle, well-seasoned cast iron pan, or nonstick pan brought up to medium heat, pour the batter in 1/4 cupfuls, and let them cook for about 3 minutes (or until most of the surface of the pancake forms bubbles) before flipping and letting them cook another 30 seconds or so. (It doesn't take long once you flip because you can't even flip a pancake without breaking it until it's almost cooked through.)

The top pic was dotted with blueberries before flipping, but you can put a dollop of homemade jam on top along with a little drizzle of maple (this was my homemade raspberry lemon jam)...

...or add some mini mallows and chocolate chip cookies and make s'mores pancakes of them...

...or spread a little Nutella on top... 

So many options!

Enjoy. :)




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