Fluffy Lemon Buttermilk Pancakes

It is long overdue that there is a new recipe for pancakes on the blog 🙌🏻. Anyone who knows me, knows I love my breakfasts and brunches on the weekend. Pancakes always hit the spot for me and with the warmer weather coming up, it is the perfect time to present you these Fluffy Lemon Buttermilk Pancakes 😋.

These pancakes have a wonderfully fluffy texture (hence the name 😉), and they taste delicious of lemon. I also came across the idea of a “pancake brunch board” on Instagram and was hooked to use this for the photo shoot. If you are hosting people or doing a nicer brunch spread for your family on the weekend, such a setup is perfect. It means everyone can tuck in around the same board and the world is your oyster with regards to what you put on it. I predominantly used different kinds of berries and maple syrup, but you could also use nut butter, yogurt, and/or banana.

This is also the perfect time to introduce you to my new photography background 😍. Gosh, I wanted a new one for ages, but the stores continue to be predominantly closed here in Germany. So when we cleaned up our carport a couple of weeks ago, I saw this board. I asked my husband what the heck that was (you can envision the state of our carport pre-tidying if I did not even know what was in there 🤣). He told me something had arrived on it for the house and he needed to take it away. I told him (respectfully) that he is mildly crazy and we should definitely keep it. He sawed it into half for me and you are looking at the results right now 🤩.

Why are these Fluffy Lemon Buttermilk Pancakes good for you?

These Fluffy Lemon Buttermilk Pancakes only exist of a few, simple ingredients. We speak at length about those which can almost be considered “pantry staples” for Life & Lem🍋ns, so I thought I would share a bit more about what buttermilk is and its benefits this week.

Buttermilk

I do not know about you, but I have sincerely fond memories of buttermilk. As a child, this was a treat at my grandmother’s place. I am pretty sure she knew I loved it and bought extra but she also loved to drink it 🥰. In the old days, buttermilk used to be the leftover liquid from when milk was churned into butter (hence the name 😉). The version we are buying at the supermarket is, at least in Western countries, not said leftover liquid any longer though. Nowadays, buttermilk consists mainly of water, the milk sugar lactose, and the milk protein casein. It is then homogenized and pasteurized, before adding beneficial gut bacteria to it. The slightly sour taste you are experiencing can be credited to the fermentation process of bacteria fermenting lactose.

Despite this, nowadays, not so “whole” process of making buttermilk, it actually boasts some health benefits. It contains quite a lot of protein, calcium, vitamin b2, and vitamin b12. The fermentation process may also mean that buttermilk is potentially easier to digest than “normal” dairy products. This makes it particularly interesting for people who are dairy intolerant. Furthermore, the calcium found in buttermilk can support your overall bone strength. There is also some research that suggests that fermented dairy products have a beneficial, anti-inflammatory effect on the skin cells in your mouth. But, of course, not everyone tolerates or wants to eat dairy products. You could likely sub-in buttermilk in equal amounts with yogurt (non-dairy if wished) stretched with a little bit of water for a similar effect.

How can I adjust these Fluffy Lemon Buttermilk Pancakes to my dietary requirements?

This recipe is vegetarian, gluten-free, and nut-free. As always, it also does not contain any refined sugar. Due to the eggs and buttermilk used, this recipe is neither suitable for the vegan or paleo lifestyle. If you are searching for a vegan pancake recipe – I can recommend both my Easy Pantry Staple Banana Pancakes and my Chocolate Banana Pancakes.

And there you have it for this week 😊. I hope you are enjoying this new, summery breakfast delight to the blog this week. Please let me know how you like the recipe – both in the comments below and/or by rating it! I love hearing from you!! If you need even more variety in the pancake department – my Blueberry Ricotta Pancakes are a true oldy, but goody and my Cinnamon Banana French Toast is similar to a pancake, but still a bit different. Happy flipping everyone 🥞.

Fluffy Lemon Buttermilk Pancakes

5 from 1 vote

Recipe by Ann Robejsek Course: Brunch, breakfastCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

These Fluffy Lemon Buttermilk Pancakes are not only super easy to make but will also make your Sunday brunch that much sweeter!

Ingredients

• Wet ingredients

• 2 2 eggs

• 1 cup 1 (240 ml.) buttermilk – see notes for details*

• Juice and zest of 2 lemons (ca. ¼ cup, 60 ml. juice)

• ¼ cup ¼ (60 ml.) maple syrup

• Dry ingredients

• 2 cups 2 (180 gr.) oats

• 1 + ½ tsp 1 + ½ baking powder

• pinch of salt

• Coconut oil (or oil of choice) for frying

How to

• Start by mixing all of the wet ingredients in a bowl.
• In a small blender, blend the oats into flour, and add along with the baking powder and pinch of salt to the wet ingredients. Mix well. The batter benefits from resting for about 10 minutes or so, in order for it to thicken up a bit
• Heat a non-sticking frying pan over medium heat and allow a bit of coconut oil to melt in it. Portion the pancakes inside the pan (I like to use a 1/4 cup measurement as a good size) and let fry on one side until bubbles start to form on the top*. Flip and continue to fry on the other side until golden from both. You can transfer the pancakes to a warm oven whilst you are frying off the rest. Serve alongside your favorite nut butter, yogurt, fresh fruit, and/or maple syrup – or really anything your heart contents! Enjoy!

Notes

• * you could likely sub in yogurt (non-dairy) stretched with a bit of water for a similar effect to buttermilk if you do not want to use or have access to buttermilk.
• * the secret key to a really good pancake is to only use a medium amount of heat and allow the pancake to fry through slowly. It will ensure that it is not burnt on one side and still half raw on the other.