Buttermilk is the special ingredient that makes these pancakes light, fluffy and tender for breakfast or anytime of day.
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1 cup all-purpose flour
1 cup buttermilk
1 large Land O Lakes® Egg
3 tablespoons Land O Lakes® Butter, melted
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
Land O Lakes® Butter with Canola Oil
*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes.
Heat lightly greased griddle to 350°F or until drops of water sizzle.
Combine all pancake ingredients in bowl. Beat at medium speed until smooth. (Batter will be thick.)
Spoon 1/4 cup batter onto griddle for each pancake. Spread batter to 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 with Canola Oil and syrup.
If batter is too thick, stir in 1 to 2 tablespoons milk.
Classic buttermilk pancakes are just the beginning. You can jazz up breakfast (or dinner!) with lemon and ricotta, blueberries and maple or bananas and chocolate.