Buttermilk Pancakes

Buttermilk Pancakes

Buttermilk is the special ingredient that makes this pancake recipe light, fluffy and tender.

15 min. prep time
8 pancakes
555 Ratings


1 cup all-purpose flour
1 cup buttermilk*
2 tablespoons sugar
3 tablespoons Land O Lakes® Butter, melted
2 teaspoons baking powder
1/4 teaspoon salt
Maple syrup


Combine all ingredients in bowl. Beat at medium speed until smooth. (Batter will be thick).

Heat lightly greased griddle to 350°F. or until drops of water sizzle.

Spoon 1/4 cup batter for each pancake onto griddle. Spread batter to a 4-inch circle. Cook 2-3 minutes or until bubbles form on surface. Turn; continue cooking 1-2 minutes or until light brown. Serve warm with butter and syrup.


*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes.

Blueberry Pancakes:
Gently stir in 1 cup fresh or frozen (thawed) blueberries.
Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.

Recipe Tip

- If batter is too thick, stir in 1 to 2 tablespoons milk.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving without butter or syrup)

Calories: 260

Fat: 11g

Cholesterol: 80mg

Sodium: 500mg

Carbohydrates: 33g

Dietary Fiber: 1g

Protein: 7g

Recipe #13722©2006Land O'Lakes, Inc.

Recipe Comments & Reviews

Best Pancakes recipe EVER!!!!!!!!!!!!! I Have tried many, even my grandmothers recipe and never came even close to these!
Delicious! Try browning the butter before mixing it in when you are making the pecan variation. Adds an additional hint of nuttiness.
Love this recipe. I make the blueberry pancakes with fresh berries and they are the best.
This is an excellent pancake recipe. They are light and fluffy, not heavy and flat like most are.
I highly recommend them.
These pancakes are very good. I added frozen blueberries. Very nice for a weekend breakfast!

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