Ingredients
8
8 servings
- •1.25 cups buttermilk
- •0.25 cup vegetable oil
- •0.5 teaspoon vanilla extract
- •0.25 cup white sugar
- •1.25 cups all-purpose flour
- •1.5 teaspoons baking powder
- •1 teaspoon baking soda
- •1 dash salt
- •1 egg
- •1 teaspoon lemon juice
- •1 tablespoon butter, or as needed
Instructions
- Gather all ingredients.
- Mix buttermilk, vegetable oil, and vanilla in a bowl; stir in sugar. Whisk in flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
- 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.
- 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.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 194
- Carbohydrate: 23g
- Fat: 9g
- Fiber: 1g
- Protein: 4g
- Sugar: 8g
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