My-Hop Pancakes Recipe

Name: My-Hop Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups buttermilk; 1/4 cup vegetable oil; 1/2 teaspoon vanilla extract; 1/4 cup white sugar; 1 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 dash salt; 1 egg; 1 teaspoon lemon juice; 1 tablespoon butter, or as needed

Servings: persons

1 1/4 cups buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1/4 cup white sugar
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 dash salt
1 egg
1 teaspoon lemon juice
1 tablespoon butter, or as needed

1
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.
2
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.
3
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.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups buttermilk, 1/4 cup vegetable oil, 1/2 teaspoon vanilla extract, 1/4 cup white sugar, and more.

Yes, My-Hop Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

My-Hop Pancakes

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