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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

Buttermilk Pancakes

Simply Sundays
Light and fluffy homemade buttermilk pancakes are as easy as they are delicious!  Say goodbye to instant pancakes!!
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast
Cuisine American
Servings 8 (2 pancakes per serving)


  • Griddle, Ninja Food Processor


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


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
Keyword Breakfast, Buttermilk Pancakes, Pancakes