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Fluffy Cardamom Pancakes

Fluffy Cardamom Pancakes Recipe

Adapted from Cheryl Sternman Rule's Yogurt Culture.
Servings 16 pancakes
Author Brandon Matzek


  • 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


  1. 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.
  2. 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.
  3. To serve, top each stack of pancakes with fresh berries and drizzle with maple syrup. Enjoy warm!