If you want moist, fluffy pancakes? Don't use butter. — Ethan

Ingredients · for 4 (scales to your household)

• 3/4 cups Plain yogurt + 3/4 cups water $1.52
• 2 Eggs (~113 g) - 1 part EGG $0.81
• 4 Tbsp Vegetable oil - 1/2 part FAT $0.31
• 1/4 tsp Vanilla $0.02
• 1 cups All purpose flour - 2 parts FLOUR $0.28
• 2 tbsp White sugar $0.03
• 3/4 Tbsp Baking powder $0.09
• 1 tsp Salt $0.05
• 1/4 tsp Ground cinnamon - optional $0.03
• 1/4 tsp Ground nutmeg - optional $0.02

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Combine and whisk the wet ingredients in a bowl until thoroughly combined.
2. In a separate bowl, combine the dry ingredients. Sift out any big clumps.
3. Combine the wet and dry ingredients together and stir until the batter is smooth and light, do not over mix it or the batter can become tough.
4. Adjust the batter, if you want it thinner, add a little more water.
5. Add any whole ingredients like nuts, chocolate, or fruit at this stage.
6. Cook the pancakes on an oiled griddle over medium heat.

Per serving