Buttermilk Yogurt Pancakes Recipe

Dry ingredients

In a large mixing bowl whisk together the flour, 2 tablespoons sugar, baking powder, baking soda, and salt until evenly combined.

Wet ingredients

In a separate bowl whisk the yogurt, buttermilk, eggs, melted butter and vanilla until smooth. Ensure the melted butter has cooled slightly so it doesn't scramble the eggs.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — a few small lumps are fine. Do not overmix. The batter should be thick but pourable; if it seems very thick, add up to 2 tablespoons additional buttermilk.

Rest (optional)

Let the batter rest 10 minutes at room temperature to hydrate the flour and improve texture.

Cook pancakes

Heat a large nonstick skillet or griddle over medium heat. Brush with a little oil or melt a small amount of butter. When hot, pour 1/4 cup portions of batter onto the surface, leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until golden and cooked through, another 1–2 minutes. Adjust heat as needed so pancakes brown evenly without burning. Transfer to a warm oven (200°F / 95°C) on a sheet pan to keep warm while you finish the rest.

In a small saucepan combine the mixed berries, 2 tablespoons sugar, and 2 teaspoons water. Cook over medium heat, stirring occasionally, until the berries release their juices and begin to break down, about 5–7 minutes.

If you prefer a thicker compote, mix 1/2 teaspoon cornstarch with 1 teaspoon cold water to make a slurry and stir it into the simmering berries. Cook 1 minute more until the compote thickens. Remove from heat and stir in the lemon juice. Taste and add a little more sugar if needed. Keep warm or cool to room temperature; it will thicken further as it cools.

In a small bowl combine the crème fraîche, yuzu juice, and powdered sugar. Whisk until smooth and slightly aerated. Stir in the grated zest if using. Taste and adjust yuzu or sugar balance to preference. Chill briefly if you want a firmer dollop for plating.

Warm the maple syrup if desired. Stack pancakes (2–3 per serving) on plates. Spoon a generous tablespoon of yuzu crème fraîche on each stack, then top with 2–3 tablespoons of warm mixed berry compote. Drizzle with maple syrup, add a small pat of butter if desired, garnish with fresh berries and a light dusting of powdered sugar.

Serve immediately so pancakes remain warm, with extra compote and syrup on the side.