Buttermilk Pancakes
4 (2-pancake)
15 min
15 min


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.

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. 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.

Tip #1

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

Tip #2

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


11Fat (mg)
80Cholesterol (mg)
500Sodium (mg)
33Carbohydrates (g)
1Dietary Fiber
7Protein (g)


Explore reviews from
our online community

  December 02, 2013

Best Pancakes recipe EVER!!!!!!!!!!!!! I Have tried many, even my grandmothers recipe and never came even close to these!

— says Branddi
  August 16, 2013

Delicious! Try browning the butter before mixing it in when you are making the pecan variation. Adds an additional hint of nuttiness.

— says Lynne
  June 20, 2013

Love this recipe. I make the blueberry pancakes with fresh berries and they are the best.

— says Lynn M.
  January 04, 2013

This is an excellent pancake recipe. They are light and fluffy, not heavy and flat like most are. I highly recommend them.

— says Marg n.
  March 17, 2009

These pancakes are very good. I added frozen blueberries. Very nice for a weekend breakfast!

— says Lisa
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