Fluffy Homemade Pancakes

Disclosure: I am a Stonyfield ambassador, which  means I’m being compensated for posts like this one, and I’ve also been given free Stonyfield yogurt. As always, the opinions, recipes, ideas, etc., are all mine!

I don’t need to go on and on about how much we love pancakes in our house, because you can easily read about that in the other pancake recipes I have on the blog.

I will reiterate how useful leftover pancakes can be during the work-week though. My kids both love them reheated in the microwave, and it’s arguably quicker than pouring a bowl of cereal!

Today I cooked a batch of fluffy homemade pancakes. They were made with my basic recipe, except I added a 1/4 cup of Stonyfield Plain Greek yogurt and a tablespoon of pure vanilla extract.

I don’t know this for sure, but I believe the reason these particular pancakes were SO light and fluffy was due to the yogurt. These homemade vanilla waffles I made for the Stonyfield blog tasted the same – extra light and fluffy.

So, who knows? I’ll take it though.

PS: My sister said I should branch out a little with my photography positions, so these two shots are just for her! No shooting from the top-looking-down angle, in this post!

Fluffy Homemade Pancakes

Yield: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

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Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 teaspoons sugar
• 1 large egg
• 1 cup whole milk
• 1/4 cup Stonyfield Plain Greek yogurt
• 2 tablespoons vegetable oil
• 1 tablespoon pure vanilla extract

Instructions

Preheat a large non-stick skillet over medium heat while you prepare the batter.

Whisk the flour, baking powder, sugar and salt together in a large mixing bowl. Whisk the egg, milk, oil, yogurt and vanilla together in a separate small bowl or 2-cup glass measuring cup. Pour the wet ingredients into the dry ingredients, and whisk them together until they're just combined.

Pour the batter a 1/4 cup at a time into the pan, and cook them for 3 minutes (my pan fits 3 pancakes per batch). Flip the pancakes and continue cooking for 2 minutes longer. Remove the pancakes and keep them warm on plate, covered with foil. Continue making pancakes until the batter's gone.

Serve the pancakes warm with butter and real maple syrup. Keep leftovers in the fridge and reheat them during the week for an easy breakfast! Makes about 9 medium-sized pancakes.