It’s Pancake Day…Shrove Tuesday…Mardi Gras….whatever you call it, I hope you are at least enjoying it in a delicious way. I am making my favorite Creole Shrimp Soup for dinner and you guessed it, we had pancakes for lunch.
I have been making my basic pancakes this way…for what seems like a million years. In fact I don’t remember not making them this way, except when I make a batter from scratch, which is not very often (anymore). Everyone in my household enjoys these pancakes so much and my time is so limited, I have made this my go-to recipe. And I don’t feel badly about it one bit.
Now, one of my biggest complaints about pancakes is that they are often too flat. I like them fluffy, light and airy and I’m sure many of you agree with me. I guess that’s where the saying, “flat as a pancake” came from, however, I don’t want that to actually describe the pancakes I am eating. I really do not enjoy flat pancakes.
I prefer using a buttermilk mix that just needs water. The one you see above is hands down my favorite. I always keep a 10 lb bag at home, we use it up in no time. And my secret little trick to making the Fluffiest Pancakes with this mix is a container of Yoplait Strawberry Banana Yogurt.
Not only does the yogurt make the pancakes super fluffy, it also adds a slight bit of sweetness. The sweetness of the yogurt makes it so i don’t even have to use syrup, it’s just right. Now, the kids still want syrup, but, hey, they’re kids.
I add one container of yogurt for every 2 cups of pancake mix I’m using. Basically, I use the yogurt as part of the water the mix requires.
For example, the mix I use asks for 1-1/3 cups of water for 2 cups of mix. I add the yogurt to my measuring cup and fill with water until I’ve reached 1-1/3 cups and stir. I then add 2 cups of mix and combine them together. At this point the mixture is pretty lumpy and thick. To thin the mixture slightly I add 3-4 more Tablespoons of water. You just don’t want it too thick (or too thin), it should be somewhat stir able and it will still be lumpy, which is okay.
I’m lucky enough to have a built in griddle on my stove so making a huge batch of pancakes in a very short time is a cinch. I preheat the griddle to 350 degrees F. Once it’s hot, I coat with a thin layer of vegetable oil. If you’re using a frying pan, heat to medium-high, but you may have to adjust the heat downward as the pan heats up.
I make each pancake with a 1/4 cup batter. I feel this is the perfect size for flipping with a decent sized spatula. Flipping the pancakes too early causes your batter to spread out when you turn them over, resulting in a not-so-fluffy pancake. Make sure the top of your pancakes are covered in air bubbles before making the flip.
After the pancakes have been flipped, add a “paduvbudr” (pat of butter) to each one. The butter will melt on top and drip down the sides, creating crisp little edges we all love.
You have no idea how delicious these are, but I hope you find out soon.
I highly suggest a double batch. They freeze perfectly and are great in the fridge for a couple days too.
One Year Ago: Chocolatey Bacon Cake
Four Years Ago: Broccoli with Cheetos
Six Years Ago: Coconut-Lemon Loaf with Coconut-Lemon Glaze
My Secret to the Fluffiest Pancakes
- 1 (6 oz) container Yoplait Strawberry Banana Yogurt
- water-only add enough to make 1-1/3 cups of wet ingredients, plus more
- 2 cups Krusteaz Buttermilk Pancake Mix
- vegetable oil
- Add yogurt to a large measuring cup. Add water until wet ingredients reach 1-1/3 cups. Stir. Add pancake mix and combine. Mixture will be very thick. Add 3-4 tablespoons of more water until mixture has thinned slightly, but it will still be lumpy.
- Heat griddle to 350 degrees F or a nonstick frying pan over medium-high heat. Add a thin layer of vegetable oil. Pour a 1/4 cup batter onto griddle for each pancake. Do not flip pancake until it is covered in air bubbles on top. Flip and add a pat of butter to the top while the other side finishes cooking. Remove and keep warm until all the batter is used.
- *If you choose to use another brand pancake mix, water ratios might be different. Just remember to keep a general rule of 6 oz yogurt to 2 cups of dry mix. Never make the batter too thin.