My-Hop Pancakes Recipe -
My-Hop Pancakes Recipe
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My-Hop Pancakes
These fluffy hotcakes resemble those from a certain pancake house. See more
  • READY IN 1 hr

My-Hop Pancakes

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 pancakes Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    1 hr


  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 07, 2010

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 over stir the batter. You'll get some really nice and fluffy pankcakes - perfect with real maple syrup or sliced strawberries and whipped cream!

Most Helpful Critical Review
Nov 01, 2010

After trying several times to make this recipe, I'm afraid that I'm not satisfied with it.

May 11, 2010

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 to 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.

Jan 07, 2013

These were fantastic!!

May 26, 2012

Very simple and delicious recipe. I also just let my batter rest for a few minutes (20mins) before hand to speed up this resting process I let my buttermilk and egg reach room temp before using. The addition of the lemon juice is pure genius! The lemon juice (citric acid) causes an exothermic reaction with the Baking Soda (sodium bicarbonate)....results...Bubbles! This makes for lots of fluffy airy pancakes...This is why I love's like being in chemistry class but with edible results:-)

May 11, 2010

This is very good. I will make pancakes with a resting time from now on. I did add frozen blueberries just because I do like them so. Thanks Drew!

Dec 03, 2012

Until this recipe I never found a pancake that I fell in love with. Many were good but not OMG good. But this OMG good! I used French Vanilla extract instead but that is the only change. My mom who doesn't eat much only wanted one, but got up to eat three more. I like to make them in bulk freeze them individually and take out what I need during the week. I throw them in the toaster to heat them up, but my hubby is happy with them in the microwave.

Jan 20, 2011

Ye gods these were good! I don't like huge puffy pancakes, so I deliberately thinned them out abit, but for us they were perfect! I had to adjust for what I had on hand and ended up a) halfing recipe, b) I couldn't stand putting in all that oil so I only used about 1T of oil and used half and half for difference, c) used fresh lemon juice (2 good squeezes for a half), let sit for 20", then thinned out batter with about a dollop of milk. Ended up with 7 nice size pancakes - perfect for husband & I. Wonderful!


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  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 23.4 g
  • 8%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 357 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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