Small Batch Yogurt "Buttermilk" Pancakes. This post may contain affiliate links. Please check our privacy and disclosure policy. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

I was disappointed at first because the first batch off the griddle was very thin. Classic Buttermilk Pancakes -- made completely from scratch! My mom always had pretty strict routines in place for the school day, but my sisters and I could usually beg a batch or two of pancakes from her. You can have 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. Prepare 1/4 cup of heavy whipping cream.
3. Prepare 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. Prepare 1/2 teaspoon of vanilla extract.
6. You need 1 Tablespoon of sugar.
7. It's 2/3 cup of all purpose flour.
8. Prepare 1/3 teaspoon of kosher salt.
9. Prepare 1 teaspoon of baking powder.
10. It's 1/2 teaspoon of baking soda.
11. It's 1 Tablespoon of butter, melted.

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. Light and fluffy, these classic buttermilk pancakes are eager to soak up the pools of melted butter and maple syrup required of the breakfast of (y)our dreams. Pour the wet ingredients into the dry ingredients, stirring to combine.

Small Batch Yogurt "Buttermilk" Pancakes instructions

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! :).

Stir until the mixture is fairly smooth; some small lumps are OK. These yogurt pancakes are fluffy and pack tons of fabulous flavor. Yogurt is a healthy addition as well as a great option when you don't have buttermilk handy. Only cook as many pancakes as fit on your griddle or pan without touching, working in batches. Once you make these buttermilk pancakes from scratch, you'll never make them any other way!