These scratch-made pancakes are easy-to-make and unbelievably moist, light, and fluffy. Here’s how to make them:
First, whisk together 1½ cups of all-purpose flour, 1½ teaspoons of baking powder, ¼ teaspoon of baking soda, and ½ a teaspoon of salt. Be sure to break up any lumps and mix well.
Then, in a separate bowl, whisk together 1 egg, ¾ of a cup of whole milk, and the secret ingredient: ½ of a cup of vanilla Greek yogurt.
Add the yogurt mixture to the flour mixture and stir just until combined. Then, heat a non-stick skillet over medium-high heat, lightly coat it with cooking spray, and then cook about ¼ of a cup of batter at a time. Flip the pancakes after the edges are set and bubbles start to appear on the surface (about 2 minutes) and then brown on the other side.
These super moist and super fluffy pancakes don’t need much else; we like a simple drizzle of maple syrup and fresh berries.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.