Breads Breakfast Recipes Vegetarian

Cardamom Pancakes with Yogurt and Fresh Cherries

Cardamom pancakes with yogurt and fresh cherries

We make pancakes every Saturday morning. So naturally, I consider myself quite the pancake chef, and until a few days ago thought I’d mastered the art of fluffy pancake-making.

Then I made Cheryl Sternman Rule’s Tenderest Cardamom Pancakes, featured in her new cookbook: Yogurt Culture. Turns out these are The Fluffiest Pancakes Ever, and thus the pancakes I want to make every weekend from here on out.

cardamom pancakes from Yogurt Culture

I’m not sure what it is about these. Maybe it’s the unexpected flavor punch from cardamom. Maybe it’s Cheryl’s instruction to let the batter sit 5-10 minutes before cooking. Or maybe it’s the perfectly-sized mini pancake turner that Oxo sent me to use for this recipe (probably not, but it sure was handy).

fluffy yogurt pancakes

All I know is these pancakes are top notch.

My sous chef thought so too.

fluffiest pancakes ever

Lucy loved them so much, she wanted to eat them exactly as they were photographed in the cookbook 😉

fluffy pancakes with yogurt

We used our favorite plain whole milk yogurt (Stonyfield) in the recipe, then topped the finished pancakes with more yogurt, a generous drizzle of honey and pitted fresh cherries.

Cardamom Pancakes with yogurt and fresh cherries

This was truly a recipe to remember, and I can’t wait try some of the other fabulous-looking dishes in Yogurt Culture, all of which celebrate my most favorite food in the world. Iced Almond-Lemon Loaf Cake is next on the must-make list!

5.0 from 2 reviews
Tenderest Cardamom Pancakes
Prep time
Cook time
Total time
Yogurt transforms a simple whisk-up batter into the lightest, fluffiest, tenderest, and most magical pancakes imaginable. Any extra batter keeps nicely in a covered jar in the fridge for 2 or 3 days.
Recipe type: Breakfast
Cuisine: Breakfast
Serves: 30-40 pancakes
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • ¼ teaspoon kosher salt
  • 1½ cups plain yogurt (not Greek) or whey
  • 1½ cups milk, preferably whole or 2%
  • 4 large eggs
  • 4 tablespoons (½ stick) unsalted butter, melted and cooled slightly, plus additional for the griddle Maple syrup and/or additional yogurt, for serving (optional)
  1. In a large bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt.
  2. In a medium bowl, whisk the yogurt and milk until smooth. Then whisk in the eggs, followed by the butter.
  3. Scrape the wet ingredients into the dry. Switch to a large silicone spatula and combine thoroughly, sweeping the sides and bottom of the bowl; do not overmix. The batter will be a bit lumpy but should have no powdery pockets. Set aside to rest for 5 to 10 minutes.
  4. Heat a cast-iron griddle or skillet over medium-high heat. When a drop of water on the griddle sizzles and evaporates, coat the griddle with butter.
  5. Dragging your spoon or scoop in a round (this creates thinner pancakes), distribute about 3 tablespoons batter per pancake onto the griddle. Cook for 1 to 2 minutes per side, until deep golden. Work in batches, slicking the griddle with more butter as you go.
  6. Serve with maple syrup and additional yogurt, if desired.
Reprinted with permission from Yogurt Culture, Cheryl Sternman Rule's new cookbook


This post is sponsored by Stonyfield, and in partnership with Yogurt Culture and Oxo. As always, all thoughts and opinions are 100% my own. Thank you so much for reading and supporting my blog.

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  • Shaina
    May 29, 2015 at 11:59 am

    These look so so so yummy. I love the cherries on top!

  • SallyBR
    May 30, 2015 at 4:49 am

    Impossible to pay attention to the recipe, or to anything else when you include the photo of this cutie pie in the middle of your post…

    truly amazing photo, just the picture perfect of happiness and joy!

    ok, I will try to go back and look at the pancakes now 😉

  • Amelia Winslow
    June 1, 2015 at 9:23 am

    Haha, thank you Sally! I’d agree that she’s pretty precious 🙂

  • Rachel Cooks
    June 1, 2015 at 11:12 am

    Your daughter is SO cute — she looks just like you! I’m obsessed with cardamom — I have to try it in pancakes! And that tip about letting the batter sit for 5-10 minutes – trying that too!

  • Amanda
    June 1, 2015 at 12:56 pm

    Oh my gosh!!! I totally need to get some Stonyfield so I can make this!! Love!

  • Amelia Winslow
    June 1, 2015 at 2:24 pm

    Aw, thank you, Rachel! I love having happy, smiling photos to look at during the rough moments when I have no patience 😉

  • Gerry @ Foodness Gracious
    June 2, 2015 at 5:07 am

    I really love cardamom and these pancakes sound delicious!

  • Kate @ Diethood
    June 2, 2015 at 6:49 am

    Oh look at that smile!! She’s gorgeous!
    I always enjoy a good pancake and this one certainly fits the bill. I’m a huge yogurt fan!

  • Harriet Emily
    June 2, 2015 at 11:06 am

    What perfect pancakes! I’ve never made them with cardamom before, what a brilliant idea! I will definitely have to make these!

  • Monique @ Ambitious Kitchen
    June 3, 2015 at 8:07 am

    These sound like the most amazing pancakes! I need to take full advantage of cherry season this year. Oh and I bet these would be delicious with the Stonyfield Banilla yogurt they make. Can be hard to find but it’s my favorite yogurt on the planet because it reminds me of banana cream pie!

  • Amelia Winslow
    June 3, 2015 at 11:15 am

    I’m 100% with you on Banilla!!

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