1
StepWhisk the flour, sugar, baking powder, baking soda and salt together in a large bowl until evenly combined and no lumps of soda remain.
Breakfast
Buttermilk Pancakes
Thick, tangy pancakes with a soft open crumb and lightly crisp edges from butter in the pan. The buttermilk reacts with the baking soda for lift that lasts from the first pancake to the last. They come off the griddle golden and steaming, ready for butter and syrup.
25 min
Prep: 10 / Cook: 15
4
servings
Easy
Difficulty
4.6
9 Ratings
Emily Carter
This content is owned by the author and used with their consent.
Terms ↗June 4, 2026
Ingredients
- 250 g plain flour
- 30 g caster sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 480 ml buttermilk
- 2 pieces egg
- 50 g unsalted butter
- 1 tsp vanilla extract
To cook and serve
- 0 butter
- 0 maple syrup
Preparation
7 Steps
2
StepMelt the 50 g of butter and let it cool for a minute. Whisk it with the buttermilk, eggs and vanilla in a second bowl until the mixture is uniform and pale.
3
StepPour the wet mixture into the dry and fold with a spatula just until no dry flour is visible. The batter should still be lumpy. Rest it for 5 minutes while the pan heats.
4
StepHeat a heavy skillet or griddle over medium-low until a drop of water skitters rather than instantly vanishes, about 175 C. Wipe it with a little butter.
5
StepLadle 60 ml of batter per pancake, leaving space between them. Cook for 2 to 3 minutes, until bubbles break the surface, the edges look dry and the underside is deep gold.
6
StepFlip once and cook for 1 to 2 minutes more until the pancake springs back when pressed in the centre. Do not press it down with the spatula.
7
StepHold finished pancakes in a single layer on a rack in a 90 C oven while you cook the rest, then serve with butter and maple syrup.
Chef's Tip
Stop mixing while the batter is still lumpy; overworked batter turns the pancakes rubbery. If you have no buttermilk, stir 1 tablespoon of lemon juice into 480 ml of milk and let it sit for 10 minutes.
Comments (5)
spread them a little thinner and they take syrup better. solid recipe
my pan ran too hot for the first batch. much better once i turned it down
used half buttermilk half yogurt thinned with milk, still very fluffy
can i mix the batter the night before or will it go flat?
keep dry and wet separate overnight and combine in the morning. the soda starts working the moment they meet.
made these sunday, the batter looked lumpy and i panicked. turned out perfect anyway