Recipe by Z Aman
"I have used vanilla and nutmeg in my pancake recipe for 20 years. This is a variation of a recipe I found on Allrecipes when I could not find my old recipe.
My husband said these were light and fluffy pancakes the first time I made them. It must be the extra baking powder, or the butter instead of oil in the mix.
Two pancakes per serving here, but a pancake stack is three or more! We use a brand of syrup that is made without high fructose corn syrup. Syrup is important!"
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These were just ok for us. I was surprised by how runny the batter was and added a bit more flour, per the cook's notes, but it didn't seem to help. The pancakes were really really thin (almost crepe-ish). The nutmeg overpowered everything else (and I used a super scant pinch). While I appreciate the change of pace, these just weren't out favorite (but they may be yours, so give them a try!). THANKS for the recipe!
I am the author of this recipe. This is a reprint of my recipe. The original recipe page had my photograph. This page did not have my photograph, and it was so long ago I had to download from my old recipe page.
I now eat gluten free and dairy free. I have done many versions of pancakes with my diet restrictions. All are based on my original recipe here.
Really nice, fluffy pancakes. The vanilla flavor was almost too strong for us, even after cutting back by about 1/2t. We also added about 1T of honey and 2T of pureed apple, and a little extra flour to thicken the batter (we like thick pancakes).
There was way too much milk. Thus, making a batter as thin as water.
I added a little bit of sugar and a touch of cinnamon, they were yummy and didn't need syrup.
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Pancakes with Vanilla and Nutmeg
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 35
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Using buttermilk gives these pancakes a nice tang and makes them fluffy.
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