I'm not sure if this extends beyond American households (since pancakes differ across the globe), but I know that the pancake process is a rite of passage in these parts. It starts with the small, neatly cut squares of pancakes scattered on the tray of a highchair. As a toddler, you want to drag a chair up to the stove while you watch the bubbles burst on the pancake dough and then help mom by flipping each and every pancake in the batch.
You move on to college or young "adulting" in your own apartment...memories of making pancakes with mom rise to the surface and you decide it's time to call mom for a refresher course over the phone. Or maybe you use a boxed mix and follow the directions, instead. That's okay. The gratitude of your roommates and your feeling of accomplishment are all that matter.
Every person has their own pancake preferences, and in my house, we like them fluffy—not too thick and not too thin. Buttermilk and malted pancakes are the two top choices. Sometimes with added fruit, sometimes with bacon or sausage stirred right in to the batter, and almost always with real maple syrup. Today these pancakes made with chia seed infused vanilla yogurt are being added to our list of favorites. They're tender and fluffy, plus we get the bonus of extra protein and calcium from the addition of the yogurt.
Yogurt Chia Pancakes
These tender, fluffy pancakes made with yogurt and chia seeds are so delicious that they may just be the only pancake recipe you ever need.
Prep Time: 5 minutes
Cook Time: 10 to 15 minutes
Keywords: breakfast American
Ingredients (yield: 18 pancakes)
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 (5.3 ounce) containers The Greek Gods Vanilla Nonfat Yogurt with Chia Seeds
- 1 cup + 2 teaspoons milk
- 1/4 cup vegetable oil (or melted unsalted butter or coconut oil)
- 2 large eggs
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the yogurt, milk, oil, and eggs together in a large measuring cup with a spout (or a bowl).
Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk everything together until just moistened; there will be some small lumps - that's okay (the key to tender, fluffy pancakes is to not over-mix the batter).
Set a cast-iron skillet (or your preferred skillet for making pancakes) over medium heat until hot, then reduce heat to low. Rub a thin coat of oil over the skillet and spoon a scant 1/4 cup of batter onto the skillet (you can do as many as your skillet will hold without crowding).
Let cook until the surface of the pancakes have some bubbles that have begun to burst, the edges are starting to look dry, and the bottom is golden; flip and continue to cook until golden, 3-4 minutes total.
Transfer to a plate and repeat until all the batter is gone. To keep them warm, set a large plate or tray into a warm (200° F) oven and set pancakes on there as you make them, tented loosely with foil.
Serve pancakes warm with syrup, fruit, or whatever toppings you like.
If you like, fold in 1 cup berries or chopped/sliced bananas after the batter is mixed.