Fluffy, golden, and irresistibly soft, these I Hop Pancakes deliver that classic diner-style breakfast
experience right from your own kitchen. Each bite is light and tender with just the right balance of sweetness and tang, making them perfect for slow mornings or weekend brunch spreads.
The secret to their signature texture lies in the buttermilk and a short resting time, allowing the batter to develop those signature airy pockets.
Serve them hot off the skillet with a pat of butter melting over the top and your favorite syrup for a comforting, crowd-pleasing breakfast.
Prep Time: 15 mins
Cook Time: 15 mins
Additional Time: 30 mins
Total Time: 1 hr
Servings: 8
Yield: 8 pancakes
Ingredients
- 1 ¼ cups buttermilk
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- ¼ cup white sugar
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 dash salt
- 1 egg
- 1 teaspoon lemon juice
- 1 tablespoon butter (or as needed for cooking)
Directions
- In a large bowl, whisk together the buttermilk, vegetable oil, and vanilla extract. Stir in the sugar until well combined.
- Add the flour, baking powder, baking soda, and salt. Gently mix until just combined—do not overmix; a few lumps are perfectly fine.
- In a separate bowl, whisk together the egg and lemon juice. Gently fold this mixture into the batter.
- Cover and refrigerate the batter for at least 30 minutes, or up to 1 hour, to help develop a light, fluffy texture.
- Heat a large skillet or griddle over medium heat and lightly grease with butter.
- Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
- Flip and cook the other side until golden brown, about 2 more minutes.
- Serve warm with butter and your favorite toppings.
Chefs Notes
- For extra tang, substitute regular milk and increase lemon juice to 1 ½ tablespoons.
- A resting batter is key—don’t skip it if you want that classic fluffy texture.
- Avoid overmixing to keep pancakes light and airy.
- Keep cooked pancakes warm in a low oven while finishing the batch.