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    Home / Recipes / Course / Breakfast

    25 Jul 9, 2015 Breakfast  |   Jump to Recipe

    Fluffy Cardamom Pancakes Recipe

    I met Cheryl at a conference last year.

    This post may contain affiliate links.

    Fluffy Cardamom Pancakes

    Winner of Saveur’s 2014 Reader’s Choice Best Writing Blog award, Cheryl was one of the guest speakers at the conference.  I remember being particularly enthralled by Cheryl’s creative writing presentation, and I’m always impressed with her stories on 5 Second Rule.  I find that I pour most of my creativity into my cooking, styling and photography, and my writing often gets the short end of the stick!  It’s a skill I’m continuously trying to improve, and Cheryl’s blog is a good source of inspiration 🙂

    In addition to being an amazing writer, Cheryl just released another cookbook called Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World’s Creamiest, Healthiest Food.  This book is a beauty!   I often find myself with a tub of yogurt (Greek or otherwise) in my fridge, and I’m always looking for new ways to use it up (besides snacking with berries and granola!).  You’ll find a collection of my yogurt recipes below, but for a real comprehensive yogurt experience (300+ pages), you need to get Yogurt Culture.  I’ve cooked several recipes from the book including Twice-Cooked Yogurt-Marinated Chicken, Yogurt Whipped Cream, Lemon Poppy Seed Mousse and these Fluffy Cardamom Pancakes.  All were delicious, but I really loved the pancakes.  Continue reading for the recipe and roundup!

    Pancake Ingredients

    Berries

    This recipe for Fluffy Cardamom Pancakes starts with a pretty standard mix of dry ingredients: flour, sugar, baking soda, baking powder and salt.  Cardamom is added to spice things up, but if you’re not a cardamom fan, you can always leave it out or use cinnamon.  The wet ingredients are a little different here, because Cheryl throws some plain yogurt in with the milk, eggs and melted butter.  The yogurt in the recipe acts similar to buttermilk.  If you love buttermilk pancakes, then you’ll definitely love these Fluffy Cardamom Pancakes.

    Yogurt is an acidic dairy ingredient that, when paired with baking soda, provides some lift and aids with browning.  Baking powder is also added to the mix to further help with the fluffy, tender texture.  One thing I love most about this recipe is that I know that I can whip up a batch of fluffy pancakes (buttermilk-style) without actually having buttermilk on hand.  Yogurt is usually in my fridge.  Buttermilk is not.  Plus, they’re damn tasty.  Especially when paired with fresh berries and maple syrup 🙂

    Fluffy Cardamom Pancakes

    Flour and Cardamom

    Pancakes Skillet

    Fluffy Cardamom Pancakes

    Fluffy Cardamom Pancakes Recipe

    by Brandon Matzek
    Adapted from Cheryl Sternman Rule's Yogurt Culture.
    4.75 from 12 votes
    Print Recipe Pin Recipe
    Servings 16 pancakes

    Ingredients
      

    • 3 cups all purpose flour
    • 3 tablespoons sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cardamom, preferably freshly ground
    • 1/4 teaspoon kosher salt
    • 1 1/2 cups plain yogurt (not Greek)
    • 1 1/2 cups milk (preferably whole or 2%)
    • 4 eggs
    • 4 tablespoons 1/2 sick unsalted butter, melted and slightly cooled, plus more for greasing the pan
    • Maple syrup, for serving
    • Blueberries, strawberries and blackberries, for serving

    Instructions
     

    • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cardamom and kosher salt. In a medium bowl, whisk together the yogurt and milk until smooth. Then whisk in the eggs, followed by the butter. Using a spatula, add the wet ingredients to the dry ingredients, stirring and folding to combine. Don't overwork the batter here. It should be a bit lumpy with no large pockets of dry ingredients. Let rest for 15 minutes.
    • Preheat a cast-iron skillet over medium-high heat or an electric griddle to 375°F. Brush the skillet lightly with melted butter. Using a ladle, pour pools of batter on the hot skillet. I can get 3 pancakes on a 12-inch skillet or 6 on a rectangular electric skillet. Adjust the size of your pancakes based on taste (I like mine not too small, but not too big). When the pancakes have bubbles on top and are slightly dry around the edges, about 1 to 2 minutes, flip over. Cook on the other side for an additional minute, until golden. Repeat with the remaining batter. You can keep the finished pancakes on a baking sheet in the oven at 175°F covered with a clean kitchen towel.
    • To serve, top each stack of pancakes with fresh berries and drizzle with maple syrup. Enjoy warm!
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Here are some yogurt recipes on Kitchen Konfidence!

    Blood Orange Frozen Yogurt

    Blood Orange Frozen Yogurt

    Yogurt Panna Cotta with Easy Plum Compote

    Yogurt Panna Cotta with Plum Compote

    Coconut Yogurt

    Coconut Yogurt

    Watermelon and Tomato Wedge Salad

    Watermelon and Tomato Wedge Salad

    Mixed Berry and Candy Beet Smoothie

    Mixed Berry and Candy Beet Smoothie

    Homemade Ricotta Cheese

    Homemade Ricotta Cheese

    Roasted Butternut Squash with Sweet Spices, Chile and Lime

    Roasted Butternut Squash with Sweet Spices, Chile and Lime

    Rainbow Chard Soup

    Rainbow Chard Soup

    Cheryl provided me with a copy of Yogurt Culture to review. All thoughts and opinions shared in this article are my own.  Need even more yogurt inspiration?  Check out Cheryl’s yogurt-dedicate blog, Team Yogurt!

    25
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Breakfast Tags: baking powder, baking soda, black berries, blueberries, butter, cardamom, eggs, flour, kosher salt, maple syrup, milk, strawberries, sugar, yogurt

    Reader Interactions

    Comments

    1. Leanne Hammond says

      July 9, 2015 at 11:23 am

      Yum! I love making pancakes on the weekend, so I usually have buttermilk in the fridge. But we always have yogurt, so it’s nice to know I now have a backup recipe for breakfasts. Funny thing – we have weekend breakfasts at home all the time so I don’t think anything of it, but the last time a friend stayed with us she thought it was such a big deal that we made pancakes for her!

      Also – buttermilk freezes really well, which is another trick I use to keep it around all the time. I just freeze it in 1 cup portions in case I need it.

      Reply
    2. Arthur in the Garden! says

      July 9, 2015 at 12:58 pm

      5 stars
      Yummy!

      Reply
    3. Amy @ Thoroughly Nourished Life says

      July 9, 2015 at 4:58 pm

      Who can say no pancakes? Cardamom holds a special place in my heart. I grew up in a half-Danish family and it was always present in desserts and snacks, and as an adult it takes me back to my Mormor’s kitchen where she would make treats that she used to cook for my Mum when she was growing up in Denmark.
      I cannot wait to make these pancakes, and I’m going to have to get my hands on a copy of Cheryl’s book soon.
      Also, your photos are always beautiful, and I take my time looking at each and every one, just absorbing the beautiful styling 🙂

      Reply
    4. Ben Maclain | Havocinthekitchen says

      July 9, 2015 at 9:28 pm

      5 stars
      That’s greeeeaaat! Ironically, I’ve been having a cardamom kick these days, but I haven’t figured out on my own to incorporate cardamom in pancakes. Well done, Brandon!

      Reply
    5. Gordana says

      July 13, 2015 at 9:12 am

      It looks nice. I will try to make. 🙂

      Reply
    6. Jennifer Tammy says

      July 13, 2015 at 11:32 am

      Oh I’m such a fan of Cheryl’s, too! I actually have a book of published poetry, but you couldn’t tell to read my site! I write for accessibility, but whenever I get out of Cheryl’s posts in my inbox, it puts me to shame! LOL I think I need to re-look at that…

      Reply
    7. Sylvie | Gourmande in the Kitchen says

      July 15, 2015 at 2:17 am

      Love the addition of cardamom, what a nice and unexpected flavor for pancakes.

      Reply
    8. Steph @ Steph in Thyme says

      July 15, 2015 at 7:09 pm

      I checked out Cheryl’s blog – and wow! Unlike anything I’ve read before, thank you for the introduction. And cardamom is my favorite spice in baked goods – where I would add cinnamon or vanilla, I’ve been swapping cardamom. Magic! These pancakes look simply divine.

      Reply
    9. Megan Keno {Country Cleaver} says

      July 16, 2015 at 3:45 pm

      Beautiful photos and beautiful pancakes!

      Reply
    10. cristina says

      July 16, 2015 at 4:51 pm

      Your pancakes are beautifully cooked/caramelized and the images are so inviting and vibrant! Thanks for sharing about Cheryl’s book…clicking over to read more about it now! 😉

      Reply
    11. Carol Borchardt says

      July 19, 2015 at 7:29 am

      I just stocked up on great local maple syrup on a recent trip to northern Wisconsin. Great way to enjoy some of it with these pancakes! The cardamom with the yogurt in a pancake sounds amazing!

      Reply
    12. Dorothy at Shockingly Delicious says

      July 19, 2015 at 10:14 am

      In the past I have not been wild about cardamom, but after seeing this, I am going to give it another try. These pancakes look fantastic!

      Reply
    13. Kimberly @ The Daring Gourmet says

      July 19, 2015 at 12:23 pm

      I love using cardamom in baking and have no doubt these pancakes are amazing!

      Reply
    14. Cynthia/What A Girl Eats says

      July 19, 2015 at 2:15 pm

      Gorgeous photos! I love the twist of cardamom!

      Reply
    15. Christy @ Confession of Culinary Diva says

      July 19, 2015 at 3:17 pm

      5 stars
      Gorgeous photos. I don’t make pancakes often, but these make me want to call I sick tomorrow and pretend it is still the weekend!

      Reply
    16. Brandie @ HomeCookingMemories says

      July 19, 2015 at 5:12 pm

      My husband and I love foods with cardamom, but I’ve never thought to include them in pancakes. This sounds so wonderful and your photography is beautiful, as well.

      Reply
    17. Anna says

      January 8, 2016 at 1:28 pm

      I like to use cardamom but I never use it in pancakes. I will try this recipe; it seems so tasty!

      Reply
      • Brandon Matzek says

        January 12, 2016 at 8:55 am

        Give it a go! I think you’ll like these.

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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