Name: Buttermilk Pancakes
Prep time: 10 min
Cook time: 10 min
Ingredients: 2 cups milk; 2 tablespoons lemon juice; 3 cups flour; 3 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 eggs

Light and fluffy homemade buttermilk pancakes are as easy as they are delicious! Say goodbye to instant pancakes!!

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Pancakes are always a crowd pleaser in my home

The funny thing is, I’ll bet you didn’t know you have most, if not all, of the ingredients in your pantry to make great buttermilk pancakes from scratch!

This is a true story

The best part is you don’t have to spend a lot of money on store bought pancakes and you will get a lot of them, so you can use what’s left (if any) for breakfast during a busy week

To start we will need 2 cups of buttermilk

What? No buttermilk? No sweat! Simply make your own

Pour 2 cups of milk into a mixing bowl

Add an acid, in this case, I’m adding 2 tablespoons of fresh lemon juice, so that’s one tablespoon per cup of milk

Let stand for 10 minutes and you have buttermilk!

Why use buttermilk in pancakes?

The acid in buttermilk reacts with the raising agent to produce carbon dioxide which acts as a leavening agent. In other words it causes a better rise hence fluffier pancakes

Two cups of mil in measuring cup along with two tablespoons of lemon juice in a small bowl

Next, let’s work on our dry ingredients

We will need 3 cups of all purpose flour, 3 tablespoons of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda and 1/2 teaspoon of salt

Add all of the dry ingredients in with the flour and whisk to combine

All the dry ingredients whisked together

I then dumped this into my Ninja food processor

You can use a blender or just mix away in a large bowl

Whisk two large eggs and add in the buttermilk

Add the wet ingredients to the dry ingredients

Wet ingredients added to the dry ingredients in the mixer

Give it a blend

After around 30-40 seconds or so I turn it off and use a rubber spatula to make sure the dry ingredients are being incorporate with the wet

The ingredients are mixed and then an orange rubber spatula is used to pull the ingredients away from the sides to show more dry ingredients

Blend until all the ingredients are combined

If possible let the batter rest at least 30 minutes or so in the refrigerator

This is key to lighter fluffier pancakes so plan ahead

All the ingredients are blended together

Spray a griddle or pan with cooking oil and heat to medium

I like to use a small measuring cup as my ladle

Pour even amounts of batter equal distances apart to allow them to spread out

Six pancakes on a black cast iron griddle

Patience will be rewarded

Wait until there are some bubbles on the back end of the pancake before flipping

It is also ok to sneak a little peek under a corner to check how brown they are, then flip away!

Light, fluffy delicious pancakes, all made with ingredients you most likely have at home!

We like to serve these with butter, our favorite syrup and a side of crispy bacon!

Click on our links below for more great breakfast or even breakfast for dinner ideas!

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A stack of fluffy buttermilk pancakes topped with a pat of butter, with syrup poured over them and a side of crispy bacon on a white plate

Enjoy!!!

Recipe Card

Buttermilk Pancakes

Simply Sundays

Light and fluffy homemade buttermilk pancakes are as easy as they are delicious! Say goodbye to instant pancakes!!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Course Breakfast

Cuisine American

Servings 8 (2 pancakes per serving)

Equipment

Griddle, Ninja Food Processor

Ingredients

For the butter milk

2 cups milk
2 tablespoons lemon juice

For the pancakes

3 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs

Instructions

For the buttermilk

Combine 2 cups of whole milk with 2 tablespoons of lemon juice and set aside for 10 minutes to make buttermilk

For the pancakes

In a large bowl, whisk together 3 cups of flour, 3 tablespoons of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda and 1/2 teaspoon of salt. Pour the dry ingredients into a blender or food processor
In a bowl whisk together 2 large eggs and the 2 cups of buttermilk until combined. Pour the wet ingredients into the blender with the dry ingredients. Blend for around 30-40 seconds then use a rubber spatula to ensure the dry ingredients are being incorporated properly with the wet
Refrigerate the batter and allow it to rest for at least 30 minutes
Heat up a griddle or pan, you can use butter or cooking spray to coat the surface. Using a small measuring cup for a ladle, pour even amounts of batter equal distances apart to allow them to spread out
Wait until you have some nice bubbles on the back end of the pancake before flipping. It is also ok to sneak a little peek under a corner to check how brown they are, then flip. Serve with your favorite breakfast toppings and sides