My-Hop Pancakes

My-Hop Pancakes

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These delicious pancakes are said to resemble those from a famous pancake house. The batter rests in the refrigerator for 30 minutes, making the cakes extra fluffy.

Modified from: My-Hop Pancakes

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Serving size has been adjusted!

Original recipe yields 8 servings



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  1. "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."
  2. 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.
  3. 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.
  4. 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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