Since we started living together, elaborate Saturday morning breakfasts have become a tradition for John and me. One of our favorites is pancakes. I have a great stand-by recipe that I have been adjusting little by little over the years. One of the major changes I made was exchanging the buttermilk (which I never have in the fridge) for a combination of Greek yogurt and almond milk (always in the fridge). They still aren’t perfect, but my most recent tweak has been a revelation.
This change was also made out of necessity. I was in the middle of making Saturday breakfast when I discovered we were out of vegetable oil. I was forced use butter, which wasn’t really a problem because I buy it in bulk from Costco. Holy wow. The pancakes were so rich and decadent! I have never gone back to oil.
For the upcoming holiday, I decided to add some red, white, and blue fruits for a little twist. I cooked blueberries right into the pancakes staining them with bright blue flecks. Instead of maple syrup, I used bright red raspberry syrup made from heated preserves. Finally, I drizzled on some coconut milk for added flavor. These add-ons, of course, are optional and the pancakes are just as delightful with any topping. Just choose your favorite!
makes about eight 6-inch pancakes
1 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
¼ cup granulated sugar
1 cup milk (I use vanilla almond, low-fat, or whole milk)
¼ cup plain Greek yogurt
¼ cup (half a stick) butter, melted and cooled slightly
optional toppings and mix-ins
Start by pre-heating your griddle or pan. You want it to be at medium-high temperature when that first cake hits the pan.
- Add the dry ingredients to medium-sized mixing bowl.
- Whisk lightly to combine the dry ingredients.
- Add the wet ingredients to the bowl.
- Whisk to combine the ingredients into a lumpy batter. The batter should be thick but pourable. If the batter is too thick, add 1-2 tablespoons more milk to thin it.
- Smear the griddle with butter or coconut oil.
- Spoon, ladle, or pour about 1/3 cup of batter for each pancake onto your pan. If using, sprinkle a handful of blueberries onto each pancake.
- Cook until bubbles break through on the surface and the batter is set, approximately 3-4 minutes. You can use the spatula to lift the pancake and check for doneness.
- Gently flip the pancake over and cook for another 2-3 minutes.
- Serve with maple syrup or, my favorite, warm preserves.
Pancake cooking tips: