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Cinnamon Yogurt Pancakes with Berries & Cherries

Servings 4 servings
Author Brandon Matzek

Ingredients

  • 3 cups all purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine grain sea salt
  • 4 eggs
  • 1 1/2 cups plain whole milk yogurt
  • 1 1/2 cups whole milk
  • 4 tablespoons melted and cooled unsalted butter, plus more for brushing

Fresh blueberries, raspberries, strawberries and cherries, for serving

    Maple syrup, for serving

      Instructions

      • In a large bowl, whisk together flour, sugar, baking powder, baking soda, ground cinnamon and salt. In a medium bowl, whisk together eggs, yogurt and milk. Stir the wet ingredients into the dry until evenly incorporated (don't overmix though!). Stir in butter. Let batter rest for 15 minutes.
      • Preheat a skillet or griddle over medium-high heat, and brush lightly with butter. Ladle pools of batter on to the hot skillet and cook until you see bubbles forming on the surface of the pancake. Flip and then cook for 1 to 2 minutes more. Repeat with remaining batter.
      • To serve, top each stack of pancakes with fresh blueberries, raspberries, strawberries and cherries. Enjoy with plenty of maple syrup!