These fluffy pancakes are the latest novelty that we have incorporated into our breakfasts and special snacks.

They are pancakes that are more chubby than usual but very fluffy. on the famous Japanese-type American pancakes (which I have to prepare for you one of these days) but without getting so high.

They are super easy to prepare but you have to keep a few things in mind:

  1. All ingredients must be at room temperature. If the yogurt is in the fridge just like milk, put it on the mic for 30 seconds to temper or remove from the fridge for half an hour before preparing. We need melted butter that shouldn't be too hot either, so we have to start melting it first of all so it's tempered and not too hot.
  2. You must sift the flour – it is usually a step that I always jump in the muffins and biscuits (according to Cristina Tossi, the NY pastry chef of the Milk Bar, taught me in a mini course that I did with her a thousand years ago, that as long as it is not proven that the end result is different there is no need to sift!). However here it does help that then we can mix the ingredients quickly without any lumps left
  3. The pan must have a good non-stick so that they do not stick and the temperature should on average. The first pancake is likely to be over-weeded because you have to take the point at the temperature. In my kitchen, I used temperature 6 out of 9. You have to be patient and let them brown on one side for about a minute before turning them around.

The recipe is prepared with buttermilk (170 ml), but since you usually do not find it I have preferred to put directly on the ingredients that I use when I do not have. So let's go, I'm hungry!


Dry ingredients

  • 160g flour (I used white wheat but you can use spelt)
  • 1 teaspoon salt
  • 3 tablespoons sugar (about 45 g)
  • 1 tablespoon yeast powder or baking powder

Wet ingredients

  • 150g Greek yogurt
  • 130ml milk
  • 1/2 teaspoon lemon juice
  • 1 egg
  • 60 g of melted butter
  • 1 tablespoon vanilla extract


Melt the butter on the mic for 30 seconds carefully that it does not jump. Orally 30 seconds is enough for the butter to melt almost completely. If there's any whole pieces left, it'll melt with the remaining heat. Reserve.

In a bowl, combine the yogurt, milk and lemon juice. Reserve.

In a large bowl we sift the flour, salt, yeast and sugar and mix well.

In another bowl, whisk the egg with the yogurt mixture, egg, melted butter and vanilla. Mix well.

Add this mixture to the flour bowl and mix with some rods until there are no lumps left but no more than the count.

Heat a frying pan (it's easier if you have crepe). We put a tip of butter and put a measure of 1/3 cup meter (mixing (I use this measure because this makes it very easy for everyone to come out the same, but if you don't have one at home, you can use your own measure: a small glass, a medium bucket, depending on the size you prefer even though these measuring cups and spoons are super useful in the kitchen). You can make big pancakes but I like them this size.-

We let it brown first by a face at medium temperature for about 1 minute, then turn it over and let it finish doing for 1 minute. We repeat until we have them all.

Tips and Tricks

  • As they are richer it is freshly made, but you can always prepare them before and give them a slight heat stroke on the mic when serving them or even freeze them well wrapped in film paper and tupper or zip bag so they do not touch the moisture
  • Serve with syrup, caramel sauce, chocolate and some whipped cream or ice cream
  • Difficulty: easy
  • Preparation time: 10 minutes
  • Servings: about 8 pancakes

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