• 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


  • 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.
  • 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.

Nutritional Information

Amount Per Serving  Calories: 194 | Total Fat: 9.4g | Cholesterol: 32mg Powered by ESHA Nutrient Database Nutritional Information My-Hop Pancakes Servings Per Recipe: 8 Amount Per Serving Calories: 194

  • Total Fat: 9.4g
  • Cholesterol: 32mg
  • Sodium: 357mg
  • Total Carbs: 23.4g
  •     Dietary Fiber: 0.5g
  • Protein: 4.1g