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
Maple syrup
*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes.
STEP 1
Combine all ingredients in bowl. Beat at medium speed until smooth. (Batter will be thick).
STEP 2
Heat lightly greased griddle to 350°F. or until drops of water sizzle.
STEP 3
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.
Variations: Blueberry Pancakes: Gently stir in 1 cup fresh or frozen (thawed) blueberries. Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.