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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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.
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!
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).
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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