Buttermilk is the special ingredient that makes these pancakes light, fluffy and tender for breakfast or anytime of day.
1 cup all-purpose flour
1 cup buttermilk
1 large Land O Lakes® Egg
2 tablespoons sugar
3 tablespoons Land O Lakes® Butter melted
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.
Combine all pancake ingredients in bowl. Beat at medium speed until smooth. (Batter will be thick.)
Heat lightly greased griddle to 350°F. or until drops of water sizzle.
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.
Explore reviews fromour online community
it was just perfect.
These pancakes are delicious! They are also very easy to make. I doubled the recipe and also took the advice of a reviewer and added a tsp of vanilla and a pinch of baking soda. They are so fluffy, tender and light. I did not add fruit but am sure that would be a great addition. Thank you for an excellent recipe.
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.