“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.” - by drewface
Ingredients
Adjust Servings
Original recipe yields 8 pancakes
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 194 cal
- 10%
- Fat
- 9.4 g
- 14%
- Carbs
- 23.4 g
- 8%
Based on a 2,000 calorie diet
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Reviews (104)
Rate This Recipe
"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..." See more 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
"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 ..." See moreto 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."
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