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!

ZENNA

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • Whisk eggs in a bowl until pale yellow. Whisk buttermilk, vanilla, butter, and nutmeg into eggs until butter is reduced to small pieces.

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  • Stir flour, baking powder, baking soda, and salt into egg mixture until just moistened.

  • 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.

Nutrition Facts

187 calories; protein 7.9g 16% DV; carbohydrates 28.9g 9% DV; fat 3.8g 6% DV; cholesterol 54mg 18% DV; sodium 524.2mg 21% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/11/2017
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 mixed Minnesota buttermilk. I recall in some areas of the U.S. there is thin buttermilk with butter chunks in it and it never worked right for me when I cooked with it (and I could never drink it). And all vanilla is not the same. The types of products used when trying a recipe make a difference. ---------------------- 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 old recipe page. I now eat gluten free and dairy free. I have done many versions of pancakes with my diet restrictions. All are based on my original recipe here. Read More
(2)

Most helpful critical review

Rating: 3 stars
09/15/2013
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 (almost crepe-ish). The nutmeg overpowered everything else (and I used a super scant pinch). While I appreciate the change of pace these just weren't out favorite (but they may be yours so give them a try!). THANKS for the recipe! Read More
(3)
10 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
09/15/2013
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 (almost crepe-ish). The nutmeg overpowered everything else (and I used a super scant pinch). While I appreciate the change of pace these just weren't out favorite (but they may be yours so give them a try!). THANKS for the recipe! Read More
(3)
Rating: 5 stars
04/11/2017
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 mixed Minnesota buttermilk. I recall in some areas of the U.S. there is thin buttermilk with butter chunks in it and it never worked right for me when I cooked with it (and I could never drink it). And all vanilla is not the same. The types of products used when trying a recipe make a difference. ---------------------- 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 old recipe page. I now eat gluten free and dairy free. I have done many versions of pancakes with my diet restrictions. All are based on my original recipe here. Read More
(2)
Rating: 5 stars
09/14/2013
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 flour to thicken the batter (we like thick pancakes). Read More
(1)
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Rating: 5 stars
03/25/2015
I added a little bit of sugar and a touch of cinnamon they were yummy and didn't need syrup. Read More
Rating: 2 stars
08/10/2016
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. Read More
Rating: 5 stars
03/26/2017
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 recipe. This ones a keeper Read More
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Rating: 5 stars
11/03/2019
My family really enjoyed this recipe. Read More
Rating: 2 stars
10/23/2016
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 was so runny that the first couple turned out more like crepes than pancakes. Being that I'm not very experienced I tried to thicken it up by adding some more flour to it. That was not the solution. they looked like pretty pancakes after that but the texture was like rubber. Read More
Rating: 1 stars
06/15/2015
There was way too much milk. Thus making a batter as thin as water. Read More