These hearty pancakes, served with a peanut butter and maple-flavored butter, are so good they will soon become a family favorite!
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3 tablespoons maple syrup
2 tablespoons Land O Lakes® Butter, softened
2 tablespoons creamy peanut butter
1 1/2 cups all-purpose flour
1/2 cup uncooked quick-cooking or old-fashioned oats
1/2 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/3 cup Land O Lakes® Butter, melted
2 large Land O Lakes® Eggs
Maple syrup, if desired
*Substitute 2 tablespoons lemon juice or vinegar plus enough milk to equal 2 cups. Let stand 5 minutes.
Combine all spread ingredients in bowl. Beat at low speed, scraping bowl occasionally, until creamy and smooth. Set aside.
Combine flour, oats, cornmeal, sugar, baking powder, baking soda and salt in bowl.
Combine buttermilk, 1/3 cup butter and eggs in another bowl until smooth; stir into flour mixture until well mixed (batter will be thick).
Heat lightly greased griddle or skillet to 350°F or until drops of water sizzle.
Spoon 1/4 cup batter for each pancake onto hot griddle; spread to form 4-inch circle. Cook 1-2 minutes or until bubbles form on top. Turn pancakes; continue cooking 1-2 minutes or until browned. Keep warm. Repeat with remaining batter.
Serve spread and syrup over warm pancakes, if desired.
Explore reviews fromour online community
We love this recipe. It has become our go-to for great pancakes! When we are headed away for the weekend (i.e. to a cabin), I like to pre-mix the dry ingredients so it's easy to throw together on a Saturday morning. I plan to add some flax seed next time for a healthier, grainier variation!
I can't eat oats, so, substituted wheat brand,, just as delicious!!
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.