Buttermilk Pancakes with Vanilla and Nutmeg

Buttermilk Pancakes with Vanilla and Nutmeg

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Z Aman 1

"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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25 m servings 187 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 524 mg
  • 21%

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.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.


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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...

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...

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...

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.

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