The best homemade Buttermilk Pancakes I’ve ever had.
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 30 grams (2 level tablespoons) caster sugar or granulated sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 55 grams (1/4 cup) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 large eggs
- 240 ml (1 cup) full fat buttermilk
- Butter, for frying
- In a large mixing bowl, add flour, sugar, baking powder and salt. Give it a little stir.
- In a separate bowl, add melted butter, vanilla, eggs and buttermilk and stir with a fork just to break up the egg yolks.
- Add the wet mixture to the flour mixture and gently fold through. The mixture will be very thick.
- Heat a small frying pan on a medium-low heat, add a little butter (1 teaspoon) to the pan and let it melt. Use a paper towel to spread it out so it evenly coats the pan.
- Dollop 3 tablespoons of pancake batter into the middle of the pan. Use a dessert spoon to gently spread the batter out slightly to form a large circle, approximately 12cm in diameter.
- Heat pancakes for 1-2 minutes or until golden brown on the bottom and then flip. Heat on the opposite side for about 1 minute or until also golden. Remove from heat and set aside. Repeat with remaining pancake batter.
- Serve pancakes immediately.
Buttermilk: While I often recommend a buttermilk substitute in my other recipes, for best results, it’s important to use the real deal here. Go for full fat storebought buttermilk. If you can’t get hold of it, make my American-style Pancakes instead. They’re very similar but only require regular milk.
Serving size: This recipe will make six large pancakes approximately 12cm in diameter. They are quite thick so you can definitely make them a bit smaller and get eight pancakes out of a batch. However, if you are making pancakes for a larger crowd, I recommend doubling the recipe.
Cooking suggestion: These pancakes are quite thick so they may take a little extra time to fully cook through. If you test one and notice they have browned on both sides without fully cooking through, turn the heat of your pan down, and cook each pancake for a little longer.
Serving suggestions: You can serve these Buttermilk Pancakes with butter, maple syrup, bacon, eggs and/or fresh berries. You can also stir through the batter some fresh blueberries to make Blueberry Pancakes or chocolate chips.
Leftovers: You can keep leftover pancakes in an airtight container in the fridge. Pop them in the microwave for 15-20 seconds to reheat.