There’s something comforting about making pancakes from scratch. The smell of butter in the pan, the gentle sizzle as the batter hits the surface, and that first warm bite covered in syrup — it just feels like home. This Pancake recipe creates light, fluffy pancakes with perfectly golden edges and a soft center. The buttermilk gives them richness, while a touch of vanilla and lemon keeps the flavor fresh and balanced.
If you’re looking for a reliable, from-scratch Pancake recipe that turns out beautifully every time, this one won’t disappoint.
Pancake Recipe
Ingredients to make this Pancake Recipe
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1 ¼ cups buttermilk
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¼ cup vegetable oil
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½ teaspoon vanilla extract
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¼ cup white sugar
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1 ¼ cups all-purpose flour
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1 ½ teaspoons baking powder
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1 teaspoon baking soda
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1 small dash salt
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1 egg
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1 teaspoon lemon juice
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1 tablespoon butter (for the pan)
All-purpose flour
Eggs
Butter
How to Make My-Hop Pancakes
1. Mix the Wet Ingredients
In a medium bowl, whisk together the buttermilk, vegetable oil, vanilla extract, sugar, egg, and lemon juice. Whisk until smooth and slightly creamy.
2. Combine the Dry Ingredients
In a separate bowl, stir together the flour, baking powder, baking soda, and salt until evenly mixed.
3. Make the Batter
Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined. The batter does not need to be perfectly smooth — a few small lumps are completely fine. Overmixing can make pancakes dense instead of fluffy. Let the batter rest for about 5 minutes.
4. Heat the Pan
Place a nonstick skillet or griddle over medium heat. Add a little butter and let it melt, coating the surface lightly.
5. Cook
Scoop about ¼ cup of batter onto the pan for each pancake. When bubbles begin to form on the surface and the edges look set (about 2–3 minutes), flip carefully. Cook for another 1–2 minutes until golden brown.
6. Serve Warm
Serve immediately with butter, maple syrup, berries, or powdered sugar. This Pancake recipe is perfect for slow weekend mornings or quick weekday breakfasts.
Time & Servings
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Prep Time: 10 minutes
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Cook Time: 10–12 minutes
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Total Time: About 20 minutes
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Servings: 4 servings (around 8 pancakes)
Estimated Nutrition (Per Serving – 2 Pancakes) about this Pancake Recipe
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Calories: ~320
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Carbohydrates: 38g
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Protein: 7g
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Fat: 16g
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Sugar: 12g
Values are approximate and may vary depending on ingredients used.
FAQ
Why add lemon juice when using buttermilk?
The lemon juice slightly boosts the acidity, helping the baking soda create extra lift for softer pancakes.
Can I substitute the buttermilk?
Yes. Add 1 tablespoon of lemon juice or vinegar to regular milk and let it sit for 5 minutes before using.
Why did my pancakes turn out flat?
Flat pancakes usually happen when the batter is overmixed or the baking powder and baking soda are no longer fresh.
Can I freeze leftovers?
Absolutely. Let them cool completely, then freeze in a single layer before storing in a sealed bag for up to two months.
Source: www.allrecipes.com
