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Published prior to 2008

Lois Gehrman of Crescent City, California, dropped us a note in response to an article in our last issue, where we highlighted an array of pancakes. She writes as follows:

"I'm a new subscriber, and each issue I read from cover to cover, and inhale every word! When I received my issue in today's mail and read your story about pancakes, I had to send my recipe, which I've made for all my married years 37 to be exact. My children now use the same recipe in their homes with their families. For all of my 59 years cooking has been my passion, and now with just my husband and I it is still my passion."

We found these pancakes easy as easy can be, and a trio of early morning taste-testers -- some of the customer service folks who come in first thing -- commented very positively on these, particularly on their texture. "These are really light and fluffy. They don't have that heavy, floury taste that some pancakes have," noted Pat. Added Peggy, "You could really eat a lot of these!" And Steph just smiled and kept on eating.

Lois' recipe calls for a teaspoon of orange zest, but we like them equally well with vanilla substituted for the orange. Go with your personal preference. We also increased the buttermilk; we think perhaps our baking mix is a bit higher in protein, and thus requires a bit more liquid. To get the consistency of the batter just right, we suggest beating together the egg and part of the buttermilk, adding it to the dry ingredients, than adding more buttermilk until you have the consistency you want. Our favorite consistency, resulting in fluffy, 1/2-inch high pancakes, is a bit heavier than heavy cream.

2 cups (8 1/2 ounces) buttermilk baking mix (King Arthur brand preferred, of course)
1 1/2 cups (12 ounces) sour milk or buttermilk
2 eggs
2 tablespoons (1 ounce) lemon juice
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon orange zest OR 2 teaspoons vanilla

Whisk together the baking mix, sugar, baking powder and orange zest, if you're using it. In a separate bowl or measuring cup, whisk together about two-thirds of the buttermilk, the eggs, lemon juice, and the vanilla, if you're using it. Combine the wet and dry ingredients, adding enough additional buttermilk to make a thick but pourable batter.

Use a muffin scoop or 1/4-cup measure to spoon the batter onto a preheated, lightly greased griddle. If you're using an electric griddle, preheat it to 350°F. Cook the pancakes for 2 to 2 1/2 minutes on the first side, or until they're golden brown on the bottom; bubbles will have begun forming on the top. Flip them over, and cook till they're brown on the bottom. Yield: about a dozen 4-inch pancakes.

Note: This recipe is easily halved or doubled (to feed a couple or a crowd).

Nutrition information per serving (2 pancakes, 125g): 219 cal, 7.5g fat, 7g protein, 31g complex carbohydrates, 2g sugar, 1g dietary fiber, 73mg cholesterol, 714mg sodium, 173mg potassium, 37RE vitamin A, 3mg vitamin C, 1mg iron, 224mg calcium, 149mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 4, Spring 2000 issue.


  • star rating 09/01/2014
  • crunchyfrog_21221 from KAF Community
  • I tried this pancake recipe as a way to use up some buttermilk that I had leftover after needing it for a *different* recipe. I pretty much always use the basic Bisquik pancake recipe (sorry, guys), as I've not yet found another pancake recipe that gives the same rise and bite as the Bisquik recipe does. The addition of buttermilk, sugar, and vanilla (no orange zest on hand) added some richness to the pancake, while the fluffiness was left intact. One batch was enough to feed my husband, my daughter, and myself with no leftovers. Only one quibble: After making the whole batch, I realized that the directions do not indicate where to add the lemon juice in the batter prep. (I would assume it goes in with the other wet ingredients.) As a result, it got left out. I'm going to have to make them again *with* the lemon juice!
    This is how some new recipes happen - unintentional ingredient addition or deletions! Maybe you'll find your "first try" with this recipe will be made over and over again for your family. Thanks for letting us know the lemon juice is missing from the directions - you'll see it added to the directions ASAP! Happy Baking - Irene
  • star rating 10/10/2010
  • suible5096 from KAF Community
  • I used this recipe as a guide to change my regular (home-made) buttermilk pancake mix. I more or less halved recipe. So, I added 1 TB lemon juice and lemon zest (instead of the orange zest). No sugar. Mixed egg much more than I usually do - although probably nowhere near the 3 minute electric mixer recommended. Pancakes turned out great - love the lemon flavor. Pancakes are such an easy breakfast to make. The pancakes also seemed more delicate than what I usually make - probably because I used more liquid than I usually do. And I'm sure the more mixing helped. I'm thinking about beating egg whites separately until they are fairly stiff and then folding in . . . just haven't gotten around to that variation yet. This recipe is a good guide.