My-Hop Pancakes recipe

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Ingredients

1 ¼ cups buttermilk
¼ cup vegetable oil
½ teaspoon vanilla extract
¼ cup white sugar
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 dash salt
1 egg
1 teaspoon lemon juice
1 tablespoon butter, or as needed

Nutrition Info

193.9 calories
carbohydrate: 23.4 g
cholesterol: 28.6 mg
fat: 9.4 g
fiber: 0.5 g
protein: 4.1 g
saturatedFat: 2.4 g
servingSize: -
sodium: 356.8 mg
sugar: 8.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix the buttermilk, vegetable oil, and vanilla extract in a bowl, stir in the sugar. Whisk in the flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.

  2. In a separate bowl, whisk the egg and lemon juice together, gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.

  3. Heat a large skillet over medium heat and grease with the butter. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with spatula and brown the other side, about 2 more minutes.

Recipe Yield

8 pancakes

Recipe Note

These delicious breakfast cakes are said to resemble those from a famous pancake house. When replacing milk for buttermilk, increase lemon juice to 1 1/2 tablespoons. Serve topped with butter.

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