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Basic Yogurt Pancakes

Updated February 23, 2016
This image courtesy of Joseph DeLeo

This recipe is wonderful as is, or it can be used as a starting point for variations. Buttermilk is the traditional base for pancakes, but for me, this raised several dilemmas: One, even the largest supermarkets were often out of stock, and two, even when I did find it, it was never organic. I discovered that yogurt is an excellent base for pancake batter, producing tender, golden results. Once we went vegan, I found that soy yogurt works just as well.

4 to 6 servings

Cooking Methodpan-frying

CostModerate

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

Recipe Coursemain course

Dietary Considerationvegetarian

Equipmentgriddle

Five Ingredients or LessYes

Mealbreakfast, brunch

Taste and Texturesweet

Type of Dishpancakes

Ingredients

  • 2 cups whole wheat pastry flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground flaxseeds, optional
  • 1½ cups low-fat yogurt or soy yogurt
  • 1¼ to 1½ cups low-fat milk or rice milk
  • 2 tablespoons nonhydrogenated margarine
  • Pure maple syrup, all-fruit preserves, or one Quick Fresh Fruit Sauce 

Instructions

Combine the flour, baking powder, baking soda, and flaxseeds, if using, in a mixing bowl. Make a well in the center and pour in the yogurt and milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Add more milk as needed. Don’t overbeat.

Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine. Ladle on the batter to form 3- to 4-inch pancakes. Cook on both sides over medium heat until golden brown. Serve hot with maple syrup.

Variations:

Multigrain: Substitute 1/2 to 3/4 cup of the flour with another type of flour such as spelt, kamut, buckwheat, cornmeal, or rye, or use a combination of two different types of flour equaling 1/2 to 3/4 cup.

Fruity pancakes: Add a cup or so of thinly sliced fruits--one kind or a combination--to the batter. Try pears, peaches, nectarines, strawberries, wild blueberries, or other berries.

Cinnamon-apple pancakes: Add 1 heaping cup very thinly sliced, peeled apple (any soft cooking variety such as Cortland, McIntosh, or Golden Delicious) and ground cinnamon to taste to the batter.

Banana-nut: Add 1 medium thinly sliced banana, 1/4 to 1/2 cup finely chopped walnuts or pecans, and a pinch of ground nutmeg to the batter.

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