Saturday Morning Pancakes

We love to alternate between pancakes and waffles on Saturday mornings, but as of latley, the kids have been loving pancakes! They especially like when I make them small so they can have a big stack!

This recipe (like most of my favourite recipes!) uses pantry staple ingredients. I love buttermilk pancakes but don’t always have it on had. By using a mix of yogurt and milk in the recipe you get the delicious tanginess we love in buttermilk pancakes! Plus, the yogurt helps make them extra fluffy. This recipe has quickly become a go to!!

Make sure to give yourself an extra 20 minutes after making the batter. By letting the batter sit, you give the baking powder and soda time to react, making the pancakes extra fluffy!

Ingredients

2 cups

All purpose flour

1/4 cup

Sugar

1 Tbsp

Baking powder

1 tsp

Baking soda

1 tsp

Salt

Eggs

1 cup

Donia Farms Vanilla Yogurt (Plain will work also!)

1 cup

Donia Farms Milk (3.25% or 2%)

1/2 cup

Donia Farms Unsalted Butter

TO SERVE:

Donia Farms Salted Butter
Maple Syrup
Whipped Cream
Fresh Berries

Instructions

In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Set it aside.
In a small bowl, whisk together the eggs and yogurt until smooth.
Add the yogurt/egg mixture and the milk to the flour mixture and whisk until smooth.
Next, add in the butter and whisk until combined. Set the batter aside for 20 minutes. It will become fluffy.
Using a griddle or non stick pan add a generous amount of butter over low/medium heat. (If im using my griddle I set it to 320 degrees.
Since this batter is thick, I like to use a 2 Tbsp cookie scoop to scoop the pancake batter out. This helps to keep the pancakes about the same size and makes a nice, not to big sized pancake – perfect for stacking!
Cook for 3 – 4 minutes and then flip. You will know the pancakes are ready to flip when you start seeing little holes poke through around the edges.
Serve immediately! If you are cooking them all at once, I like to preheat my oven to 175 degrees and place the cooked pancakes on a pan covered with tinfoil to stay warm in the oven.
Serve with a pat of butter, maple syrup, berries and whip!