Fluffy Yogurt Pancakes
Thick, fluffy buttermilk-style pancakes made with yogurt and milk, so there is no need to buy buttermilk.
Ingredients
Equipment: Non-stick frying pan, ladle
Method
Whisk the dry ingredients in one bowl and the wet ingredients in another.
Combine with a few strokes; lumps are fine. Rest the batter.
Cook ¼-cup portions on a buttered pan over medium heat until bubbles cover the top, then flip.
Cooking tips
- Overmixing makes pancakes tough.
Substitutions
- Yogurt + milk → 2 cups buttermilk
Serve with
Honey or maple syrup, butter and berries.
Storage
Freeze cooled pancakes for up to 2 months.
Reheating
Toast straight from frozen.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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