Buttermilk Pancakes with Vanilla and Nutmeg

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!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 187 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 1 tablespoon butter, softened
• 1 dash ground nutmeg
• 3 cups buttermilk, or as needed
• ½ teaspoon coarse kosher salt

Recipe Instructions

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.