Buttermilk Pancakes with Vanilla and Nutmeg

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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!



Step: 1

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

Step: 2

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

Step: 3

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.


Per Serving: 187 calories; protein 7.9g; carbohydrates 28.9g; fat 3.8g; cholesterol 54mg; sodium 524.2mg.

Eat healthy breakfast to continue the day had become a fabulous habit. It’s a great way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and gives me energy to make on the morning. The sweetness is more vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your digestive system and make keep you feeling full longer, and less likely grab a snack out of the street food before break .

Make fruit a at 7.00 clock habit is easy . Simply put the sweetness in your fridge next to the milk or on the table next to your grain bowl , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your food , eat your fruit. If you’re not normally a breakfast person.

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