Yogurt transforms a simple whisk-up batter into the lightest, fluffiest, tenderest, and most magical pancakes imaginable. These Tenderest Cardamom Pancakes are delicious. Any extra batter keeps nicely in a covered jar in the fridge for 2 or 3 days.
TENDEREST CARDAMOM PANCAKES
Yogurt has been a staple in my house since I was a child. I grew up eating plain yogurt with nothing in it.
Yes, you heard right, no added fruit, added sugar or honey.
My Mom had a yogurt maker when I was little and each week she would make little glass jars of white, creamy, delicious yogurt.
I grew to love yogurt in its plainest form, which many people are not fond of.
I am not alone in my love for plain yogurt.
When my Mom’s side of the family gets together and has a meal there is always a side of plain yogurt.
We dip everything in it including pita bread, kibbeh, grape leaves.
We use as a dressing for salads, as marinades, in baked goods, and the list goes on.
Yogurt is such a versatile food and the fact it has health benefits is an added bonus.
When I was given the opportunity to review Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World’s Creamiest, Healthiest Food by Cheryl Sternman Rule, I was more than excited.
She shares 115 flavorful recipes, taking yogurt farther than the breakfast table, farther than the lunchbox, farther than the gym bag.
A whole cookbook devoted to recipes using yogurt as an ingredient makes this girl happy.
The cookbook is not only beautiful, but it has a variety of recipes from a Folded Omelet for One with Lox, Shallot, and Yogurt, to a Sausage, Spinach, and Apple Pot Pie, to Ultimate Strawberry Frozen Yogurt. There is enough to keep you busy cooking with yogurt for a long time.
When I received the cookbook I flipped through it and knew I had to make the Tenderest Cardamom Pancakes.
In my household every weekend involves pancakes.
Before I had kids I wasn’t into making pancakes and only ate them on occasion at brunch.
Once Will came into the picture that all changed.
In our house making pancakes is a fun ritual that the whole family does.
Will pulls up a chair and helps measure and pour the ingredients into the bowl.
A lot of the time pancake making is a daddy and son activity, which is pretty cute to watch.
Will and Drew love their pancakes. I typically make a large batch and freeze some for the week.
The nice thing about pancakes is they are easy to make, and unless you are feeding a big crowd, you are going to have some leftovers to freeze.
Today’s Tenderest Cardamom Pancakes made about 35 pancakes for me, which meant we got to freeze a big batch for later.
These Tenderest Cardamom Pancakes really are tender, just like the title says.
The yogurt helps to add that tender texture when you cook the pancakes and also calcium that we all need.
The Cardamom in the title also intrigued me.
I had it in a few things over the years but never actually used it myself.
When I bought the bottle and opened it up, the smell was so warming and I knew it would add a delicious flavor to the pancakes.
To make these pancakes you will need a whisk, a couple of big mixing bowls, and the ingredients listed below.
Once you mix together your batter the pancake making process is easy.
You can use a large skillet, griddle or a cast iron skillet, heat a little dollop of butter over medium heat, and when it starts to sizzle pour the pancake mix on.
Next get out your handy spatula, or in my case this Mini Silicone Flexible Pancake Turner that OXO sent me, and start flipping.
If you have a chance to get your hands on a flexible pancake turner they are a big help when doing a perfect flip.
It is just flexible enough to get under the pancake and not loose any batter as you flip the pancake.
The actual pancakes only take about 4-5 minutes to cook and depending on the size of your skillet you can cook a few at a time.
Pull them off the griddle hot and serve them with syrup, a dollop of yogurt or butter and some fresh fruit. Breakfast {or how about dinner} never tasted so good.
Tenderest Cardamom Pancakes
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.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- 1 1/2 cups plain yogurt (not Greek) or whey
- 1 1/2 cups milk, preferably whole or 2%
- 4 large eggs
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly, plus additional butter for the griddle
- Maple syrup and/or additional yogurt, for serving (optional)
Instructions
- MIX THE BATTER. In a large bowl, whisk together the flour, baking powder, baking soda, cardamom, and salt. In a medium bowl, whisk the yogurt and milk until smooth. Then whisk in the eggs, followed by the butter. 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.
- COOK AND SERVE. 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. 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. Serve with maple syrup and additional yogurt, if desired.
*Disclosure: Stonyfield Organic provided me with samples of their Greek yogurt and a copy of Yogurt Culture as part of their Clean Plate Club. OXO provided me with the mini silicone flexible pancake turner and butter dish as part of this month’s campaign. All opinions are 100% my own.
Has anyone tried using this recipe as a baked pancake? I’m looking for a “no-work-in-the-kitchen-that-morning” breakfast. This looks delicious and I’d love to mix it the night before to throw in a baking pan the next morning. Thoughts?
I have not tired but I do know that you can’t make pancake batter ahead of time because it all goes back to those leavening agents: They start doing their job as soon as they come into contact with the wet ingredients, and will get less and less effective the longer you wait to ladle the batter into the pan. Sorry!! I do have some french toast casserole recipes on my site that are make-ahead.
I’ll have to look into cardamom – from the other comments, it sounds delicious! Really intrigued by how it would enhance a run-of-the-mill pancake.
I love it..it is definitely a different flavor–kind of citrusy. Give it a try!
I love using yogurt in baking (pancakes count as baking, right??). Love, love the added, flavorful touch of cardamom – these sound and look so good!
Yes that totally counts! I agree–it is such a great alternative when baking. Thanks Patricia for stopping by!
CARDAMOM pancakes? That sounds AMAZING! I’d love these for my next weekend breakfast.
You should try them! So good.
My gosh, these pancakes have stolen my heart! I absolutely love adding yogurt to pancakes (they really do turn out so tender and flavorful!), and cardamom is one of my favorite spices. I must get my hands on Yogurt Culture – an entire cookbook devoted to recipes with yogurt sounds like it’s right up my alley!!
You would love this book Julia! It is right up your alley.
cardamom is soooo yummy! my friend gave me a ton of her cardamom tea which i cannot stop drinking. i bet it would go perfectly with these pancakes 🙂
Oh wow! I am intrigued—I need to find this cardamom tea. I bet it is so warming. It was a great addition to pancakes. I have been thinking it would be great in some sort of dessert bread!