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Yogurt Pancakes Scheller Recipe

Buckwheat adds texture and flavor to these vintage pancakes.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes


  • 1 cup plain yogurt separated
  • 1 egg lightly beaten
  • 2 tbsp melted butter plus more for the griddle
  • tbsp honey
  • cup all-purpose flour
  • cup buckwheat flour
  • tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt


  • In a bowl whisk together ½ cup yogurt, egg, butter and honey. 
  • In a second bowl mix flours, baking soda, baking powder, and salt.
  • Add wet ingredients to the dry ingredients and whip until smooth. Then add in the second ½ cup of yogurt and stir until combined. This will form a very thick and sticky batter. If need be add a little water to loosen the batter but this should be much thicker than ordinary batter.
  • Half fill a ⅓ measuring cup and pour onto a nonstick griddle (or buttered skillet) at moderate heat. Spread the batter with a spatula (or your fingers, see note) into a four inch circle, then repeat for additional pancakes. Cook until bubbly in the center then flip. Continue cooking for until opposite side is brown. Transfer to a sheet pan in a warm oven while cooking the rest of the pancakes
  • Serve with your choice of toppings like butter, honey, maple syrup, fresh berries, powdered sugar etc. 


This makes for a very thick batter which can be hard to pour onto the griddle. I found that dipping my fingers in a little water helped to release the batter onto the griddle and to shape the pancakes. I feel like freeform less-that-perfect circles are just fine for breakfast. 
This recipe was adapted from the October 1976 issue of Gourmet Magazine and is part of my Gourmet 10/76 Project. Click here to read more!