breakfast for dinner · brunch

Lemon Buttermilk Pancakes

I mentally put this blog to death. But then I received an invoice for its renewal. That still didn’t motivate me to post. What did motivate me is the fact that I’m leaving town, and my kids might want to make pancakes for dinner one night. And this blog is essentially my effort to capture life and food for them. So here you go, kiddos.

I have four pancake recipes I rotate through – a basic one, a buttermilk one, an oat/gluten-free one, and this lemon buttermilk one. This was an America’s Test Kitchen kids’ recipe that we were sent to test. It was a hit in our home. They’re delicious even without syrup! The key to fluffy buttermilk pancakes is not over-mixing. Lumpy batter is your friend.

Batter in a large mixing bowl to show the lumps
look at those lovely lumps

We’ve added blueberries, raspberries, and enjoyed them just as they are. One kid insists on adding chocolate chips, so apparently that works here too. I double the recipe for our family of six, and we usually have some leftover… unless the boys are having an eating contest. smh

PSA If you need a passport renewed, there is a huge backup. The US passport office still hasn’t even opened our applications that were sent two months ago. We were just about to pull out of our trip (for work), when we heard our congressman’s office was able to get us an appointment! The day before we leave. So learn from us: apply 4-6 months before you need your passport. Hopefully things will settle back to normal soon.

Stack of pancakes on a plate with lemons in the background

Lemon Buttermilk Pancakes

Course Breakfast, Brunch
Yield 4


  • 1 ⅓ cups (6 ⅔ ounces) flour (all-purpose, white whole wheat, gluten-free or a mixture)
  • ¼ cup (1 ¾ ounces) sugar
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ⅓ cups buttermilk
  • 1 large egg plus 1 large egg yolk
  • ½-1 tsp grated lemon zest plus 4 tsp lemon juice
  • 3 tbsp unsalted butter, melted and cooled
  • ½ teaspoon coconut oil


  1. In a large batter bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.

  2. In a separate bowl or 1-quart liquid measuring cup, whisk together the buttermilk, egg, egg yolk, lemon zest and juice, and melted butter.

  3. Pour the liquid mixture into the large bowl with the dry ingredients. Using a rubber spatula, mix just enough for the dry ingredients to be wet – there should still be a lot of lumps (you want those lumps for fluffy buttermilk pancakes). Let the batter rest for about 10 minutes.

  4. Heat a griddle, skillet or large pan to between medium and medium-low heat or 350°F for an electric griddle. After heated for several minutes, add oil to coat the pan.

  5. Use a 1/3 cup or 1/2 cup measuring cup to scoop batter and pour onto the griddle (they will be roughly 5-7 inches depending on the cup size – go up to 2/3 cup for 4 extra large pancakes). Repeat, leaving space between the pancakes.

  6. Cook until edges are set, top has bubbles, and underside is a golden brown – 2 to 3 minutes. Flip and cook another 1-2 minutes until other side is also golden brown.

  7. Transfer to a plate or a baking sheet*. Repeat using remaining batter.

  8. *You can keep pancakes warm in an oven preheated to 200°F while you cook up the remaining pancakes.


Source: ATK Kids

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