Buttermilk Pancakes Recipe

Tall, fluffy and golden with a gentle buttermilk tang — these are the pancakes that make a slow weekend morning feel like an occasion.

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Servings

4 servings

Calories

540

Ingredients

• 250 g plain flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 300 ml buttermilk
• 2 eggs
• 50 g butter, melted, plus extra for frying
• Maple syrup and berries, to serve

Instructions

1. Whisk the flour, sugar, baking powder, bicarbonate and salt in a large bowl.
2. Whisk the buttermilk, eggs and melted butter in a jug, then pour into the dry ingredients.
3. Stir just until combined; a few small lumps are fine and keep pancakes tender.
4. Rest the batter for 5 minutes while a pan heats over medium heat.
5. Ladle in batter and cook 2 minutes until bubbles appear, then flip and cook 1 minute more.
6. Stack warm with butter, maple syrup and berries.

Pro tips

• Do not overmix; overmixed batter makes tough, flat pancakes.
• Medium heat is key; too hot burns the outside before the inside cooks.
• Keep finished pancakes warm in a low oven while you cook the batch.
• No buttermilk? Add a tablespoon of lemon juice to milk and rest 10 minutes.

Frequently asked questions