Much like the Banana Cake and it's sour cream substitution, I don't keep around buttermilk -- but I do keep around yogurt. So when I get a craving for homemade pancakes I have to make the swap. Luckily, it's not just me who does this swap and lots of people have tried it before.
I used this recipe since it had some nice praises sung about it.
I couldn't tell the difference between these pancakes and normal buttermilk-y ones, so this was clearly a successful swap. I did end up doing half pastry flour (white) and half whole wheat since I didn't have any whole wheat pastry flour.
Makes enough to fill me & cjr very happily.
1/2 cup (white) pastry flour + 1/2 cup whole wheat flour OR 1 cup whole wheat pastry flour
1/2 tsp baking soda
1 tsp baking powder
1 cup milk (I used 2%, nonfat is fine)
1/2 cup plain or vanilla yogurt (I used Greek yogurt -- nonfat is fine)
1 cup blueberries, sliced strawberries, sliced bananas, or basically any other fruit you like in pancakes (optional)
1 cup chocolate chips (optional)
1. Mix the dry goods (flour, baking soda and baking powder).
2. Mix the yogurt, milk, and egg in a separate bowl.
3. Add the wet mixture to the dry mixture and stir to combine. Do not beat out all the lumps! Leave the batter lumpy as it will give you a less 'runny/thin' pancake.
4. Over medium-high heat, heat up a griddle or frying pan and butter it or spray it with canola oil. Pour a small amount of batter onto pan or griddle (enough to make a 3-4 inch diameter pancake) and allow to cook on that side until bubbles start to appear in the center of the pancake. Flip at this moment. Allow to cook another 30 seconds to a minute and remove from heat. Store in a warmed oven (about 200 degrees) until ready to serve - which should be almost immediately after preparation.
5. If you want to add fruit or chocolate, do so after you pour the mixture onto the griddle/pan. I always just add a few blueberries as it's cooking and then when it flips the blueberries burst into their warm gooey goodness.