Fluffy Buttermilk Pancakes
Tall, tender pancakes with crisp golden edges — the Saturday-morning classic, made in one bowl.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
There are pancakes, and then there are these pancakes: thick, cloud-soft in the middle and lightly crisp at the edges. The secret is buttermilk, which reacts with the bicarbonate of soda to give a proper lift, plus a short rest so the batter can thicken.
Don't over-mix. A few lumps are exactly what you want — they mean the flour hasn't been worked into toughness. Pile them high with berries, a pat of butter and plenty of maple syrup.
Fluffy Buttermilk Pancakes
25 min total · approx. 320 kcal per serving
Ingredients
Servings
Method
- Whisk the flour, sugar, baking powder, bicarbonate of soda and salt together in a large bowl.
- In a jug, whisk the buttermilk, eggs, melted butter and vanilla until smooth.
- Pour the wet ingredients into the dry and fold gently with a spatula until just combined — a few lumps are fine. Rest the batter for 10 minutes.
- Heat a non-stick frying pan over a medium heat and brush with a little butter. Add about 60ml batter per pancake.
- Cook for 2–3 minutes until bubbles appear on the surface and the edges look set, then flip and cook for 1–2 minutes more.
- Keep warm in a low oven while you cook the rest. Serve stacked with berries and maple syrup.
Cook's noteNo buttermilk? Stir 1 tbsp lemon juice into 400ml whole milk and leave for 5 minutes.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
