We served these pancakes with crisp bacon and fresh blueberries.



Ingredient Checklist


Instructions Checklist
  • Whisk together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, melted butter, and oil. Whisk egg mixture into flour mixture.

  • Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches and adding more butter as needed, pour in 1/3 cup batter per pancake. Place 2 to 3 nectarine slices on top of each pancake. Cook until small bubbles form on surfaces and undersides are golden, about 3 minutes. Flip, and cook until golden brown, about 3 minutes. Serve with butter and syrup.

Reviews (2)

28 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
Rating: 1 stars
We were really looking forward to having these last saturday for breakfast. Quite a disappointment. I'm wondering if 1 tablespoon of baking powder is correct? Perhaps 1 teaspoon? We could not eat them, ended up having eggs. I followed the recipe to a T. Anyone else have this problem?
Rating: Unrated
These are absolutely delicious! The sugar from the nectarines caramelizes and makes a heavenly pancake. I found the recipe made 12 pancakes, not 10 like the magazine states.