Recipe: Yummy Small Batch Yogurt "Buttermilk" Pancakes

Small Batch Yogurt "Buttermilk" Pancakes. This post may contain affiliate links. Please check our privacy and disclosure policy. The perfect quick back-to-school breakfast for the kids or a great.

Buttermilk is best if you have it, but a little milk and lemon juice makes a perfectly. These yogurt pancakes are fluffy and pack tons of flavor. Yogurt is a healthy addition as well as a great substitute when you don't have buttermilk handy. You can cook Small Batch Yogurt "Buttermilk" Pancakes using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Small Batch Yogurt "Buttermilk" Pancakes

1. You need 1 of large egg.
2. It's 1/4 cup of heavy whipping cream.
3. You need 1/4 cup of + 1 Tablespoon whole milk (or you can use 1/2 cup whole milk in lieu of whipping cream + milk).
4. Prepare 2 Tablespoons of yogurt (or 3 Tablespoons sour cream).
5. It's 1/2 teaspoon of vanilla extract.
6. You need 1 Tablespoon of sugar.
7. It's 2/3 cup of all purpose flour.
8. You need 1/3 teaspoon of kosher salt.
9. Prepare 1 teaspoon of baking powder.
10. You need 1/2 teaspoon of baking soda.
11. Prepare 1 Tablespoon of butter, melted.

Working in batches, only cook as many pancakes as what fits on your pan without touching. Whether we're talking pancakes or quick breads, the role of buttermilk in almost any baking recipe is to add tenderness and lighten the batter. Incidentally, yogurt or sour cream thinned with milk (or plain water, in a pinch) also work well as buttermilk substitutes. Fresh buttermilk is the secret ingredient for light and fluffy cakes in this buttermilk pancake recipe.

Small Batch Yogurt "Buttermilk" Pancakes step by step

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 until the batter is just short of smooth and no more. Let batter rest for about 10 minutes before cooking..
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 the pancakes 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.).
4. Enjoy with your favorite syrup, or sprinkled with a little powdered sugar, or however you like your pancakes! :).

The first batch I made (exactly as the recipe is written) weren't stellar. I found them to be heavy and We had been making Mom's Buttermilk Pancakes for months now. They're super easy to make and. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown. First time making buttermilk pancakes and this recipe was great.