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Breakfast pancakes

Breakfast Pancakes

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"Make fluffy breakfast pancakes with this easy recipe. Perfectly golden and delicious. Try them topped with your favorite syrup!"
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • - Mixing bowls
  • - Whisk
  • - Skillet or griddle

Method
 

  1. Gather all ingredients.
  2. Overhead shot of measured ingredients gathered for pancakes
  3. Mix buttermilk, vegetable oil, and vanilla in a bowl; stir in sugar.
  4. Whisk in flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
  5. Overhead shot of a mixing bowl with pancake batter being stirred with a whisk
  6. Whisk egg and lemon juice together in a separate bowl; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.
  7. Overhead shot of a mixing bowl with pancake batter
  8. Heat a large skillet over medium heat and grease with the butter.
  9. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes.
  10. Overhead closeup of pancakes being cooked on a griddle
  11. Flip with spatula and brown the other side, about 2 more minutes.
  12. Overhead shot of three pancakes cooking on a griddle
  13. Enjoy your delicious breakfast pancakes!

Notes

These breakfast pancakes are fluffy and flavorful. Letting the batter rest helps create light and airy pancakes. Customize with toppings.
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