Rating: 4.66 stars
345 Ratings
  • 5 star values: 273
  • 4 star values: 43
  • 3 star values: 15
  • 2 star values: 10
  • 1 star values: 4

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.

Recipe Summary test

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
8
Yield:
8 pancakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

194 calories; protein 4.1g; carbohydrates 23.4g; fat 9.4g; cholesterol 28.6mg; sodium 356.8mg. Full Nutrition
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Reviews (335)

Most helpful positive review

Rating: 5 stars
09/07/2010
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! Read More
(224)

Most helpful critical review

Rating: 2 stars
11/01/2010
After trying several times to make this recipe I'm afraid that I'm not satisfied with it. Read More
(34)
345 Ratings
  • 5 star values: 273
  • 4 star values: 43
  • 3 star values: 15
  • 2 star values: 10
  • 1 star values: 4
Rating: 5 stars
09/07/2010
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! Read More
(224)
Rating: 5 stars
05/11/2010
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. Read More
(201)
Rating: 5 stars
01/07/2013
These were fantastic!! Read More
(154)
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Rating: 5 stars
05/26/2012
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 baking...it's like being in chemistry class but with edible results:-) Read More
(91)
Rating: 4 stars
05/11/2010
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! Read More
(65)
Rating: 5 stars
12/03/2012
Until this recipe I never found a pancake that I fell in love with. Many were good but not OMG good. But this one....is 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. Read More
(51)
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Rating: 2 stars
11/01/2010
After trying several times to make this recipe I'm afraid that I'm not satisfied with it. Read More
(34)
Rating: 5 stars
01/20/2011
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! Read More
(29)
Rating: 5 stars
08/31/2010
Yummy! My new fav. I had to substitute with skim milk and lemon juice in place of buttermilk. (Mine had a scary green fungus growing on it!) Let the milk sit with lemon juice for five minutes to sour. Cut back the canola oil a little and cut back the sugar by about a tablespoon. Mixed it up in Kitchenaid. My son is a pancake conosiuer...he loved these. Served with pancake staples of bacon and syrup. I'm so keeping this one. Used cooking spray instead of butter and canola oil instead of vegetable. Put in the fridge for 30 minutes. Read More
(23)