Buttermilk Pancakes

Buttermilk Pancakes

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Adjust Servings:
1 cup + 1 Tablespoon All-Purpose Flour
2 teaspoons Baking Powder
1 Tablespoon (I use Pure Cane Sugar) Sugar
0.25 teaspoon (I use Kosher) Salt
1 cup (I use Almond Milk) Milk
1 Lemon
1 Egg
2 Tablespoons, melted Unsalted Butter

Buttermilk Pancakes

  • Serves 4
  • Easy




Sweet, fluffy buttermilk pancakes that will take center stage on the breakfast table.

The best part about these pancakes is that you do not have to buy buttermilk!

These pancakes are made with homemade buttermilk!

But don’t worry, it’s so much easier to make than you think.

It only requires two ingredients, milk and and lemon juice.

Any acid will work to curdle the milk which will result in buttermilk.

If you do not have any lemons on hand, you can also use apple cider vinegar or distilled white vinegar.

Pancakes are not only fun to make but also fun to decorate and eat!

It’s always good to have an easy pancake recipe on hand because the days of using the box mix is over!

This recipe makes 10 pancakes.



Make The Buttermilk

Add the milk to a measuring cup or bowl then add 1 Tablespoon of fresh lemon juice. Stir and allow the milk to sit and curdle for 3-5 minutes.


Mix The Dry Ingredients

In a bowl, combine the flour, baking powder, sugar and salt. Stir to mix well.


Mix The Wet Ingredients

Melt your butter either in a small sauce pan over medium-low heat or in the microwave for 20-30 seconds.

Next, add the egg to your buttermilk and whisk well to combine. Add your melted butter and whisk again.


Add The Wet Ingredients to the Dry

Add your wet mixture to your dry mixture and whisk well to combine. Allow the pancake batter to sit for 5-10 minutes while you heat up your non-stick pan.


Pan Fry The Pancakes

Heat your non-stick pan to medium heat and add 1 teaspoon of either coconut oil or any other non-flavored oil.

Next, add about 1/4 cup of the batter to the pan. Depending on how big your pan is you can fry 2 or 3 pancakes at a time.

Fry the first batch of pancakes on medium heat and once you see bubbles and the top is dry, the pancakes are ready to flip.

For the next batches, lower the heat to medium-low the continue to fry up your pancakes.



I love serving these pancakes with fruit, nuts, yogurt, nut butter, chia jam and/or maple syrup.

I also love sprinkling over some seeds like chia seeds. Use whatever you have on hand.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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11 Comments Hide Comments

Buttermilk pancakes were always my favorite as a kid. There’s just something about them that’s so comforting. These look awesome!

Landed on this through foodgawker and stalked you on Instagram right away!!! What an amazing recipe. We dont get buttermilk in India, so this helps a lot! Trying this super soon.

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