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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!!
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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
Keyword Breakfast, Buttermilk Pancakes, Pancakes