milk&honey cafe

Tuesday, November 25, 2008

Best Buttermilk (Yogurt) Pancakes

blueberry pancakes

Guess what I had for brunch today? Yes! Blueberry Pancakes. I've borrowed the recipe from Martha Stewart, but I had to make some revisions. First off, I didn't have any buttermilk in my fridge, so I substituted with plain yogurt and in order to make it super fluffy, I separated the egg white from the egg yolk and beat it separately until stiff. Then I folded the egg white at the end, which gave me a really super fluffy and soft pancake while the butter gave it a great crispy and golden top! Also, instead of big pancakes, I like homemade ones small and cute.

blueberry pancakes
blueberry pancakes

A few key things about pancakes.
1. Don't over beat your batter. Make sure you see medium lumps.
2. Make sure the pan temperature isn't TOO piping hot or it will burn it. Electric griddles are AWESOME. If you don't have one, just make sure your skillet or pan isn't too hot.
3. As I mentioned above, if you want super fluffy pancakes, separate the egg whites, while you put the yolk with the buttermilk and butter. Beat the egg whites until you get stiff white peaks. At the very end, fold the egg whites in. This will make it very very fluffy.

blueberry pancakes

Best Buttermilk Pancakes

Makes nine 6-inch pancakes


2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle


1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter onto griddle. Wipe off excess.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter. Serve warm.

blueberry pancakes


  1. looks yummy, when are you going to make me some =)?

  2. yummy yummy! I just discovered the wonders of separating the eggs white in pancakes, and wow! the pancake is so fluffy. Love it :)

  3. hi sarah its me steph!

    i made the blondies using your recipe and they turned out good (but a little undercooked! I think i was too eager to start eating them ha ha)

    i'm excited to try to make them again with toasted walnuts!


  4. wow.. I feel like a total stalker being here but I couldn't help taking a glance at your blog..
    as a fan of food and a fan of food photos I must say you have left me almost completely speechless in awe...
    Sarah Unnie, you seriously have a talent and gift.. and I pray that God continues to bless you in this way!
    It's so incredible you have your own catering business! Wow.. sincerely best wishes ~ you have yourself a fan.

  5. aw geez guys

    thank you, all of you!!!
    i didn't expect this at all. :D
    i shall keep posting up yummy yummy stuff!

  6. I made these for my boyfriend today for breakfast. It's our one year today! :D both he and I thought they tasted fantastic. I also added some vanilla and cinnamon to the batter, with the yogurt that you suggested of course. awesome! thanks for this.