My-Hop Pancakes

My-Hop Pancakes

176
drewface 2

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 194 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 357 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

176
  1. 222 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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

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...

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/sod...

These were fantastic!!

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...

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!

Until this recipe I never found a pancake that I fell in love with. Many were good but not OMG good. But this one....is OMG good! I used French Vanilla extract instead but that is the only ch...

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

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...

I'm not much of a pancake eater, but my husband wanted some for his birthday breakfast. These were wonderful! Even though I replaced 3/4 of a cup of the all purpose flour with whole wheat past...