Buttermilk Pancakes

This morning, as I was using the Better Homes and Gardens recipe for buttermilk pancakes, I decided to add a little vanilla and apple pie spice to shake things up.  Oh, my God!  Those additions took the pancakes over the top.  They were devoured before I could get any pictures.  I will definitely be making my pancakes this way in the future.


1 cup all-purpose flour

1 Tbsp granulated sugar

1 tsp baking powder

1/2 tsp apple pie spice

1/4 tsp baking soda

1/4 tsp table salt

1 cup buttermilk

1 extra-large egg, beaten

2 Tbsp vegetable oil

1/2 tsp vanilla extract

Pam cooking spray

Pure maple syrup, for serving


1. Combine the flour, sugar, baking powder, apple pie spice, baking soda, and salt in a medium-sized mixing bowl.

2. In a measuring cup, whisk together the buttermilk, egg, vegetable oil, and vanilla extract.

3. Make a well in the middle of the dry ingredients.  Pour the wet ingredients into the well and whisk to make a lumpy batter.

4. Heat a griddle to 375 degrees, or if you’re using the stovetop, medium-high heat.  When the cooking surface is hot, lightly coat it with the cooking spray.

5. Pour the batter onto the griddle, about 1/4 cup per pancake.  Bake for about 2 minutes on the first side.  When bubbles begin to appear in the the pancake batter, flip the pancakes with a spatula and cook for another minute, until golden.

6. Repeat the process of greasing the griddle and cooking the pancakes until all the batter has been used.

7. Serve immediately or keep the pancakes warm in the oven, set at 170 degrees, until you’re ready to eat.  Serve warm with maple syrup or your topping of choice.

Makes 8-10 servings


Darling, Jennifer Dorland.  Better Homes and Gardens New Cookbook—12th Edition.  Des Moines: Meredith Books, 2002.  Page 128-129.

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