My-Hop Pancakes
Bring the cozy charm of a classic pancake house right to your kitchen with this My-Hop Pancake recipe. These pancakes are fluffy, light, and just the right amount of sweet—a perfect choice for breakfast or brunch gatherings.
Made with buttermilk and a hint of lemon, these pancakes have a slight tang that pairs beautifully with the rich flavors of vanilla and butter. Their golden-brown surface and soft texture make them a delightful treat, whether served plain or with your favorite toppings.
Whether you’re a pancake enthusiast or just craving a comforting homemade breakfast, this recipe offers an easy and satisfying way to recreate restaurant-quality pancakes in your own home.
My-Hop Pancakes Ingredients
Buttermilk
The heart of these pancakes, lending a rich tanginess that creates a tender, airy texture, bringing a hint of classic pancake-house flavor right to your table.
Vegetable Oil
A touch of oil keeps these pancakes moist and helps achieve that golden, slightly crisp exterior without weighing down the batter.
Vanilla Extract
A dash of vanilla elevates each bite with a warm, aromatic sweetness that pairs perfectly with the buttermilk.
All-Purpose Flour
The foundation of these fluffy pancakes, giving them structure while allowing them to stay light and soft.
Egg
The binder that holds it all together, adding subtle richness and helping achieve the ideal pancake fluff.
My-Hop Pancakes
These My-Hop Pancakes bring the warm, fluffy deliciousness of restaurant-style pancakes to your kitchen. With a hint of vanilla and a touch of tangy buttermilk, they’re the perfect way to elevate your breakfast routine.
Recipe Tips
- Use Buttermilk for Authentic Flavor and Texture
Buttermilk is the secret ingredient that gives these pancakes their soft texture and slight tang. If you don’t have buttermilk on hand, you can create a substitute by mixing regular milk with lemon juice or vinegar, but keep in mind that true buttermilk will yield the best results. Let the batter rest in the fridge for 30 minutes to one hour to allow the buttermilk and baking soda to interact, producing a fluffier texture. - Don’t Overmix the Batter
When combining the dry and wet ingredients, use just a few strokes to moisten the batter and leave any lumps intact. Overmixing can cause gluten development in the flour, resulting in denser, tougher pancakes rather than the light, airy texture you’re aiming for. A few lumps in the batter are perfectly normal and will cook out during the pancake-making process. - Cook on Medium Heat for Even Browning
Medium heat is key to achieving pancakes that are golden brown on the outside and perfectly cooked on the inside. If the heat is too high, the outside may burn before the inside is cooked. Test the heat with a small drop of batter before starting, adjusting as needed, and be sure to grease the skillet lightly with butter or oil between each batch to prevent sticking.
What to Serve with My-Hop Pancakes
- Classic Maple Syrup and Butter
Nothing complements pancakes better than a drizzle of warm maple syrup and a pat of melting butter. The sweetness of the syrup pairs beautifully with the slight tang of the pancakes, creating a classic and satisfying flavor combination. - Fresh Berries and Whipped Cream
For a touch of color and a fresh, fruity flavor, add a handful of berries—such as strawberries, blueberries, or raspberries—and a dollop of whipped cream. The berries bring a refreshing contrast to the richness of the pancakes, making this a delightful and visually appealing option. - Yogurt and Granola
For a bit of crunch and a boost of protein, try topping your pancakes with a spoonful of Greek yogurt and a sprinkle of granola. This combination adds texture and offers a balanced, nutritious twist to your breakfast.
FAQ
1. Can I make these pancakes without buttermilk?
Yes, you can substitute regular milk with an added 1 1/2 tablespoons of lemon juice or white vinegar. Let the mixture sit for a few minutes before using it, although the flavor and texture may be slightly different from the original recipe.
2. How do I store leftover pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave them or warm them in a skillet for a few minutes on each side.
3. Can I freeze these pancakes?
Yes, these pancakes freeze well. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag. Reheat in a toaster, oven, or microwave directly from frozen for a quick breakfast option.
4. Why does my batter have lumps?
Lumps in pancake batter are perfectly normal and, in fact, desired. They help create a light and fluffy texture. Overmixing the batter to remove lumps can make the pancakes tough, so it’s best to mix the batter just until combined.
My-Hop Pancakes
Ingredients
- 1/4 cups all-purpose flour
- 1/4 cups buttermilk
- 1/4 cup white sugar
- 1/4 cup vegetable oil
- 1 egg
- 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 dash of salt
- 1 tablespoon butter for greasing
Instructions
- Begin by gathering all ingredients for easy access.
- In a mixing bowl, combine the buttermilk, vegetable oil, and vanilla extract; add the sugar and stir until incorporated. Sift in the flour, baking powder, baking soda, and salt, then gently fold into the wet mixture, stirring briefly until just combined. Small lumps should remain in the batter.
- In a separate bowl, whisk together the egg and lemon juice, then fold this mixture into the main batter. Cover the bowl and refrigerate the batter for 30 minutes to 1 hour to allow it to thicken and develop flavor.
- Preheat a large skillet over medium heat. Lightly coat the skillet with butter. Pour approximately 1/3 cup of batter per pancake onto the skillet, cooking until bubbles form on the surface, about 2 minutes.
- Flip each pancake with a spatula and cook for an additional 2 minutes or until golden brown on both sides.
- Serve warm and enjoy!
