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Buttermilk Pancakes

Light, fluffy cakes, with a hint of lemon. A great way to start any day!
Prep Time5 mins
Cook Time4 mins
Course: Breakfast, Snack
Keyword: butter, buttermilk, lemon, pancakes
Servings: 4
Author: Nicole Coudal



  • 1 cup Fresh strawberries, cleaned, hulled, sliced
  • 1-2 Tb. Granulated sugar
  • Pure maple syrup (warm is best!)


  • 2 cups All-Purpose flour
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 tsp. Kosher salt
  • 2 1/2 tsp. Granulated sugar
  • 4 Tb. Unsalted butter, melted & cooled
  • 2 cups Whole Milk Buttermilk
  • 2 Eggs, large
  • Zest of 1 lemon (optional)
  • Butter, for coating griddle/skillet


  • Set the oven to 200-250 degrees and place a baking sheet in the oven (this will be your warming tray for cooked pancakes).
  • In a small bowl, combine strawberries and sugar; set aside so they start to release their juices.
  • Add all dry ingredients to a mixing bowl; whisk lightly to combine.
  • Melt butter in microwave (about 1 minute); set aside to cool.
  • Heat a non-stick, heavy skillet/griddle (or any favorite pancake-making device you have) to medium.
  • In a separate bowl, add buttermilk, eggs and lemon zest. Whisk well, then add cooled, melted butter and stir to combine.
  • Pour the wet mixture into the dry ingredients bowl. From the center, whisk gently outward to start combining, but go very lightly, and make only about 10-12 strokes (don't overmix!), then stop and let the batter rest about 5-7 minutes. It's ok if there are still some lumps.
  • Place a dab of butter onto the hot skillet/griddle and spread it around to coat the surface. Use either a 1/4 or 1/3 measuring cup to scoop out the batter and pour onto the hot pan. When the tops are bubbly, peek underneath to see if they're brown - if so, flip and cook another 1-2 minutes, then remove from grill, top with berries and syrup.