For extra fluffy pancakes, separate the egg. Whisk the egg white until stiff peaks form, then gently fold it into the batter just before cooking. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. Don't overcrowd the skillet; cook the pancakes in batches to ensure even cooking. Adjust the heat as needed to prevent the pancakes from burning. If they are browning too quickly, lower the heat slightly.
My-Hop Pancakes
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS1.1K
Light and fluffy, these pancakes are reminiscent of a beloved breakfast institution. A simple yet satisfying treat, perfect for lazy weekend mornings or a special weekday indulgence. Buttermilk lends a subtle tang, creating a stack that's both comforting and irresistible.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol29 mg
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Fiber1 g
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Protein4 g
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Saturated Fat2 g
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Sodium357 mg
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Sugar8 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Gather all ingredients. (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together buttermilk, vegetable oil, and vanilla extract. Stir in sugar until mostly dissolved. (3 minutes)
03 Step
Recipe View In a separate large bowl, whisk together flour, baking powder, baking soda, and salt. (2 minutes)
04 Step
Recipe View Pour the wet ingredients into the dry ingredients and gently fold until just combined. It's okay if there are a few lumps; do not overmix. (5 minutes)
05 Step
Recipe View In a small bowl, whisk together the egg and lemon juice. Gently fold this mixture into the batter. (2 minutes)
06 Step
Recipe View Cover the bowl with plastic wrap and refrigerate the batter for at least 30 minutes, or up to 1 hour. This allows the gluten to relax and the baking powder to fully activate, resulting in a lighter pancake. (30-60 minutes)
07 Step
Recipe View Heat a large skillet or griddle over medium heat. Grease lightly with butter. (3 minutes)
08 Step
Recipe View Pour 1/3 cup of batter onto the hot skillet for each pancake. (2 minutes)
09 Step
Recipe View Cook until bubbles begin to form on the surface and the edges look set, about 2-3 minutes. (2-3 minutes)
10 Step
Recipe View Flip the pancakes with a spatula and cook for another 2-3 minutes, or until golden brown on the other side. (2-3 minutes)
11 Step
Recipe View Serve immediately with your favorite toppings, such as butter, maple syrup, fresh fruit, or whipped cream. (2 minutes)
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Please Rate
Margret Ruecker
Dec 5, 2023I added a handful of blueberries to the batter – delicious!
Osbaldo Bins
Mar 30, 2023The refrigeration step is key. Don't skip it! It makes a noticeable difference in the texture.
Earlene Hills
Mar 28, 2022These pancakes were amazing! So light and fluffy, just like the description said.
Stella Dooley
Mar 13, 2022I used the buttermilk substitute and they turned out great. My kids loved them!