Lemon Buttermilk Pancakes with Nectarines

Lemon-Buttermilk Pancakes with Nectarines | The Blonde Buckeye

When I first started experimenting with baking & cooking, whenever I made a recipe that used buttermilk, I always just used regular milk instead. Whatever I had on hand. I thought to myself, there is no way I’m buying that entire, big carton of buttermilk, just for this one recipe. I figured milk was milk. Well, let me tell you people, it is not. Buttermilk makes a world of difference. It’s more acidic than regular milk, which is great for everything from marinating chicken, to using it for biscuits or pancakes. When a recipe calls for it, just use it (or a suitable substitute… see below).

Lemon-Buttermilk Pancakes with Nectarines | The Blonde BuckeyeLemon-Buttermilk Pancakes with Nectarines | The Blonde Buckeye

Truth be told though, I still can’t bring myself to buy that big carton of buttermilk for just one recipe. I just don’t understand why you can’t buy that little carton that the heavy whipping cream comes in! Now that I’m older & wiser, I always plan out several recipes in the same week that can all use it.

So if you still don’t want to buy it or don’t cook that often, I found this super nifty way of making your own smaller portion using white vinegar or lemon juice with plain ol’ regular milk (do people still say nifty?). No more wasted buttermilk! But more importantly, even fluffier pancakes. These Lemon Buttermilk Pancakes are my new go-to pancake recipe. You can use them as a base for any kind, with or without the lemon. They are so perfectly fluffy & incredible. I highly recommend topping them with nectarine slices, or whatever fruit you’re into at the moment.

Lemon-Buttermilk Pancakes with Nectarines | The Blonde BuckeyeLemon-Buttermilk Pancakes with Nectarines | The Blonde Buckeye

Lemon-Buttermilk Pancakes with Nectarines
Makes about 8-10 pancakes
  • 1 cup All-purpose Flour
  • 1 Tablespoon Granulated Sugar
  • 2 Tablespoons Lemon Zest
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 Egg
  • 1-1/2 cups Buttermilk
  • 2 Tablespoons Unsalted Butter, melted & slightly cooled
  • 1 teaspoon Lemon Juice
  • Butter or Vegetable Oil for cooking
  • Fruit & Maple Syrup for serving
  1. In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, baking soda and salt until combined. In a separate bowl, whisk together egg, buttermilk, butter and lemon juice until combined. Add the wet ingredients into the dry, mixing until just combined (do not over-mix, there will be lumps int he batter).
  2. Preheat a large skillet or griddle to medium heat (like a 6 out of 10). Once heated (test by sprinkling a few drops of water onto the griddle - if they sizzle, it's heated up). Coat the pan with about a teaspoon of either butter or oil. Scoop out about ¼ cup portions of the batter onto the hot griddle. Cook until bubbles form & start to pop on the surface. Flip the pancakes over & continue to cook the bottom for about another minute, or until cooked & light golden brown. Repeat this process with the remaining batter. Place any cooked pancakes in the oven at 175 degrees F while you cook the rest. Top with fruit & serve with good-quality maple syrup.
* Adapted from Martha Stewart



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