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Buttermilk Pancakes with Vanilla and Nutmeg

ZENNA

"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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Ingredients

25 m servings 187 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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  1. Whisk eggs in a bowl until pale yellow. Whisk buttermilk, vanilla, butter, and nutmeg into eggs until butter is reduced to small pieces.
  2. Stir flour, baking powder, baking soda, and salt into egg mixture until just moistened.
  3. Heat a lightly oiled griddle over medium-low heat. Drop batter by 1/2 cup portions onto the griddle, and cook until bubbles form and the edges are dry, about 4 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Footnotes

  • Cook's Notes:
  • We liked thin pancakes, but these pancakes are so light and fluffy, we don't mind a thicker pancake. A batter that just begins to run off your raised whisk or beater in 2-3 seconds is about right. Lightly whisk in more buttermilk if batter is too thick, or more flour if batter is too thin.
  • I cook on an electric stove top, with a heavy non-stick griddle, so my medium-low temperature may not be right for all. I just do not want the pancake to get blackened on the griddle before the edges cook and the bubbles on the pancake surface begin to pop.
  • If you mis-flip a pancake, wait a few seconds so the pancake can get a skin on the griddle. It will move more easily when you adjust it on the griddle.

Nutrition Facts


Per Serving: 187 calories; 3.8 g fat; 28.9 g carbohydrates; 7.9 g protein; 54 mg cholesterol; 524 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

Read all reviews 8
  1. 8 Ratings

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Most helpful positive review

April 11, 2017: I am reading reviews here. My thought regarding the thin batter is the difference in flour based on relative humidity. The buttermilk in this recipe was regular low-fat, all mixe...

Most helpful critical review

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 (almo...

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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 (almo...

April 11, 2017: I am reading reviews here. My thought regarding the thin batter is the difference in flour based on relative humidity. The buttermilk in this recipe was regular low-fat, all mixe...

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...

I just made these. Omg they are sooo delicious. Finally a recipe that's has a unique taste from original pancakes. The nutmeg is a slight hint and the buttermilk makes it moist. Very simple re...

Big problem with the volume of milk in the ingredient list. I thought there was something wrong, but I'm not much of a cook, so I thought I just didn't remember what it was supposed to be. It wa...

They were really gummy inside, not sure if that was a user error. :-) But I agree with the other posts, not fluffy very thin crêpe like batter.

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.