Buttermilk Pancakes with Vanilla and Nutmeg
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!
Recipe Summary test
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.