Fluffy Lemon Buttermilk Pancakes


This is probably my favorite pancake recipe that I’ve recently tried. Buttery, fluffy, with a slight hint of lemon flavor, they will really brightened up your morning and set a great mood for the rest of the day! I used slightly modified recipe found here. Instead of buttermilk, I actually used plain kefir. I made the batter the night before as recommended and added about 1/2 cup of 2% milk to it in the morning as it seemed too thick.

Ingredients (for 2-4 servings)

  • 2 cups all purpose flour
  • ¼ cup  sugar
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • eggs, beaten
  • 2 cups buttermilk or kefir
  • ¼ cup unsalted butter, melted
  • ¼ teaspoon salt
  • ¼ cup lemon juice, fresh
  • 2 tablespoons lemon zest


1. Make the batter a few hours in advance, ideally, the night before and refrigerate overnight. In a large bowl, combine all the powder ingredients together. In a separate bowl, combine eggs, buttermilk, melted butter, lemon juice and zest and add to the powder ingredients. Stir everything and set aside. 

2. Cook pancakes in batches (I used about 1/4 cup of batter per pancake) on medium heat on a slightly greased pan. They’re usually golden brown just under 2-3 minutes per side. 



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