If you don’t have (or don’t like) vanilla yogurt you can always use plain yogurt , just make sure that you increase the amount of the brown sugar in the batter from 1 tablespoon to 2 tablespoons.
1 cup plus 2 tablespoons of flour
1 tablespoon (packed) golden brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine grain sea salt
1 cup buttermilk
1 cup whole milk vanilla yogurt
1 large egg
1 1/2 tablespoon melted unsalted butter plus more for the pan
Combine the first five ingredients in a medium bowl and whisk together to combine. Set aside.
In a second medium bowl lightly whisk the egg and add the buttermilk and yogurt. Add the melted butter and mix well. Add this wet mixture to the dry ingredients and mix until combined but still lumpy.
Heat a large non stick pan or griddle over medium heat. Spread a thin coating of melted butter over the pan and working in batches drop the batter using a 1/3 measuring cup into the hot pan, leaving space around each pancake.
Cook the pancakes until they are brown on the bottom and bubbles form on the top. Flip the pancakes and cook for a few additional minutes until brown and cooked through. Transfer to a heatproof dish and keep warm in a low oven while continuing to butter the pan or griddle and cook the pancakes in batches.
Serves 4.
Adapted from Bon Appétit 2004.