Recipe: Tasty Small Batch Yogurt "Buttermilk" Pancakes

Small Batch Yogurt "Buttermilk" Pancakes. This post may contain affiliate links. The perfect quick back-to-school breakfast for the kids or a great weekend treat! The secret ingredient to pancakes is buttermilk.

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. And this is a buttermilk pancake recipe, so you know the pancakes are going to be fabulous and a little tangy, but if you don't have buttermilk, no worries. 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. Lets Go Prepare of large egg.
2. Lets Go Prepare of heavy whipping cream.
3. It's of + 1 Tablespoon whole milk (or you can use 1/2 cup whole milk in lieu of whipping cream + milk).
4. Lets Go Prepare of yogurt (or 3 Tablespoons sour cream).
5. It's of vanilla extract.
6. What You needis of sugar.
7. Lets Go Prepare of all purpose flour.
8. Lets Go Prepare of kosher salt.
9. What You needis of baking powder.
10. Lets Go Prepare of baking soda.
11. What You needis of butter, melted.

I've included instructions in the recipe for making you own. Buttermilk is best if you have it, but a little milk and lemon juice makes a perfectly. These light and fluffy buttermilk pancakes are so easy to make and turn out perfect every single time. How To Make Buttermilk Pancakes From Scratch.

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! :).

To make this buttermilk pancake recipe, you'll start out by heating a skillet or griddle to medium heat. I love recipes with sour milk or yogurt. Fresh buttermilk is the secret ingredient for light and fluffy cakes in this buttermilk pancake recipe. 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.