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
Recipe by Eating Made Easy at https://eating-made-easy.com/cardamom-pancakes-with-yogurt-and-fresh-cherries/