How to cook Small Batch Yogurt "Buttermilk" Pancakes delicious

Small Batch Yogurt "Buttermilk" Pancakes - . Today I am sharing this Small Batch Yogurt "Buttermilk" Pancakes! A quick and easy dinner that is ready in under 15 minutes! This post may contain affiliate links. The perfect quick back-to-school breakfast for the kids or a great weekend treat! 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. 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.

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.

You can cook Small Batch Yogurt "Buttermilk" Pancakes with 11 Ingredients and 4 steps. See the following guide!

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

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. I was disappointed at first because the first batch off the griddle was very thin.

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! :).

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. Learn how to make delicious buttermilk pancakes for breakfast with this easy recipe. Batter should have small to medium lumps. These yogurt pancakes are fluffy and pack tons of fabulous flavor.