Buttermilk Pancakes

Buttermilk Pancakes
54
5 Reviews
Buttermilk is the special ingredient that makes this pancake recipe light, fluffy and tender.
15 min
Prep Time
15 min
Total Time
4 (2-pancake) servings

Ingredients

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.

Directions

  1. Combine all ingredients in bowl. Beat at medium speed until smooth. (Batter will be thick).
  2. Heat lightly greased griddle to 350°F. or until drops of water sizzle.
  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.

Recipe Tips

- 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.

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

Nutrition Facts (1 serving without butter or syrup)

Calories
260
Cholesterol
80mg
Carbohydrates
33g
Protein
7g
Fat
11g
Sodium
500mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

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

Rating

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

Rating

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

Rating

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

Rating

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

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