My-Hop Pancakes

My-Hop Pancakes

170
drewface 1

"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."

Ingredients 1 h {{adjustedServings}} servings 194 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 357 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Todd's Famous Blueberry Pancakes

See how to make delicious blueberry pancakes from scratch.

How to Make Pumpkin Pancakes

These seasonal favorites are light, airy, and delicate, not dense and cakey.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 170

  1. 215 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Jillian
9/7/2010

Great pancake recipe! I didn't change a thing! There's nothing better on a Sunday morning than the smell of a home cooked breakfast and freshly brewed coffee. Be sure to use REAL buttermilk and don't over stir the batter. You'll get some really nice and fluffy pankcakes - perfect with real maple syrup or sliced strawberries and whipped cream!

Sarah Jo
5/11/2010

No complaints here. Also, no changes. I didn't let the batter rest in the fridge, I just left it on the counter for a bit. I'm sure that's for the lemon juice to react with the baking powder/soda and to make it fluffier, which is exactly what happened. Good pancake recipe. NOTE: You might want to stick with buttermilk instead of soured milk with this recipe. Sure, soured milk works okay but your pancakes will be flatter. Or, that was my experiance the second time I made them.

Ms. Mother Earth
1/7/2013

These were fantastic!!