I’m the kind of person that believes that everyone should have a go-to pancake recipe. And listen, if you’re into mixes, no shade at all. I grew up on Bisquick pancakes and thought they were totally rad. But! I have since found a recipe that is SO MUCH BETTER than any mix on the planet that is also SO EASY that I never mind mixing up the real thing.
There are few things I love more than making these pancakes with my boys on Saturday mornings. And thankfully, they’re so quick and simple that I can make them during the week as well. I love this recipe because it uses plain yogurt, which I always have in my fridge–buttermilk, not so much. It’s based off of this recipe on The Spruce Eats, but I’ve made some teeny tweaks. Also, I really measure with my heart here. I’ve gotten to the point where I can even eyeball the baking soda and baking powder. What can I say? I like to live dangerously.
This is a recipe that I hope to share with my boys, so they can make it when they miss home, and hopefully make for their own kids one day. I hope you love it as much as we do.
2 tablespoons butter
1 cup full-fat plain yogurt
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 large eggs
1 cup (120 g) all-purpose flour (you can replace some of this with whole wheat if you’d like)
1/4 to 1/3 cup whole milk
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
- Place the butter in a microwave-safe bowl and cook in the microwave until melted, 1-ish minute. Let the butter cool while you prepare the batter.
- In a large bowl, mix together the yogurt, sugar, vanilla, salt, and eggs.
- Once everything is incorporated, add the flour and continue to stir. Add the milk, starting with ¼ cup. Drizzle in the melted butter and mix again. If needed, add a bit more milk until the batter isn’t too thick and is nice and pourable. Finally, add the baking powder and baking soda and give it a final good stir.
- Cook 3 small pancakes at a time in a cast iron skillet over medium heat. I use a ¼ cup measure to scoop out the batter. A ladle also works well! You can use any fat you prefer in the pan; I’ve used canola oil, coconut oil, and butter.
- Cook pancakes for a couple of minutes on the first side, until you see quite a few bubbles forming on the surface, then give them a flip and cook for a couple more minutes, until golden on both sides.
- Serve immediately with salted butter, maple syrup, berries…whatever your heart desires.
- Hot tip–reheat leftover pancakes in the toaster instead of the microwave!