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Buttermilk Pancakes

Buttermilk Pancakes

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

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15 min
Prep Time
15 min
Total Time
4 (2-pancake)


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.

Read the Story Behind the Recipe

Tip #1

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

Tip #2

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

Tip #3

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

Nutrition (1 serving without butter or syrup)

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