Mom’s Yogurt Pancakes

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

  1. 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.
  2. In a large bowl, mix together the yogurt, sugar, vanilla, salt, and eggs.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately with salted butter, maple syrup, berries…whatever your heart desires.
  7. Hot tip–reheat leftover pancakes in the toaster instead of the microwave!

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