Fluffy, golden, and perfectly tangy – these Classic Buttermilk Pancakes are the ultimate weekend breakfast. Light, airy, and so easy to make, they'll become your go-to pancake recipe.
There's nothing quite like a stack of fluffy buttermilk pancakes on a lazy Sunday morning. Golden brown, light as air, with that perfect tang that only buttermilk can provide. They're the kind of breakfast that makes you slow down, savour every bite, and feel like everything is right with the world.
This recipe is foolproof and comes together in minutes. The secret to the fluffiest pancakes? Don't overmix the batter – a few lumps are exactly what you want. The acid in the buttermilk reacts with the baking soda to create those beautiful, airy bubbles that make pancakes light and tender. Serve them with butter, maple syrup, fresh berries, or whatever you love – they're perfect every time.
🥞 Ingredients
- 250 g plain flour
- 2 tbsp caster sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 375 ml buttermilk
- 1 large egg, room temperature
- 50 g unsalted butter, melted and cooled
- ½ tsp vanilla extract
- Extra butter for the pan
👩🍳 Step‑by‑Step Instructions
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl or jug, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Mix the batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should be lumpy – a few streaks of flour are fine. Don't overmix – overmixing develops gluten and results in tough, flat pancakes.
- Rest the batter: Let the batter rest for 5–10 minutes while you heat your pan. This allows the baking soda to activate and creates extra-fluffy pancakes.
- Heat the pan: Heat a large non-stick skillet or griddle over medium heat. Add a small knob of butter and swirl to coat the pan.
- Cook the pancakes: Pour about ¼ cup of batter per pancake onto the hot pan. Cook until bubbles form on the surface and the edges look set – about 2–3 minutes. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Keep warm: Transfer cooked pancakes to a plate and keep warm in a low oven (around 100°C / 200°F) while you cook the remaining batter.
- Serve: Stack the pancakes high, top with butter, and drizzle with maple syrup. Add fresh berries or a dusting of icing sugar if desired.
💡 Pro tip: The secret to perfectly golden pancakes is medium heat. If the pan is too hot, the outside will burn before the centre cooks through. And don't press down on the pancakes while they cook – this squishes the air bubbles and makes them dense instead of fluffy.
❓ Tips & Variations
- No buttermilk? Make your own by adding 1½ tablespoons of lemon juice or white vinegar to 375 ml of milk. Let it sit for 5–10 minutes until thickened and slightly curdled.
- Flavour twists: Add 1 tsp cinnamon or nutmeg to the dry ingredients. Fold in blueberries, chocolate chips, or sliced bananas before cooking.
- Dairy-free option: Use plant-based milk with lemon juice and dairy-free butter substitute.
- Make ahead: Cooked pancakes can be frozen and reheated in the toaster for a quick breakfast.
- Yield: Makes about 10–12 pancakes.
Fluffy, golden, and perfectly tangy – the pancake recipe that never fails.
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