Buttermilk is the special ingredient that makes this pancake recipe light, fluffy and tender.
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1 cup all-purpose flour
1 cup buttermilk
1 large Land O Lakes® Eggs beaten
2 tablespoons sugar
3 tablespoons Land O Lakes® Butter melted
2 teaspoons baking powder
1/4 teaspoon salt
Land O Lakes® Butter
*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes.
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.
- If batter is too thick, stir in 1 to 2 tablespoons milk.
Blueberry Pancakes: Gently stir in 1 cup fresh or frozen (thawed) blueberries.
Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
Explore reviews fromour online community
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.