Fluffy Buttermilk Pancakes

Weekend mornings call for something special, and these buttermilk pancakes deliver every single time. Tall, fluffy, golden-edged, with that irresistible slight tang from the buttermilk — these are the pancakes you’ll make on repeat.

The secret? Don’t over-mix the batter. Lumps are your friends here.

Ingredients

• 240g plain flour
• 2 tbsp caster sugar
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 480ml buttermilk (or make your own — see tip below)
• 2 large eggs
• 60g unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• Butter or neutral oil, for the pan

To serve: maple syrup, fresh berries, whipped butter, icing sugar

Instructions

1. Make buttermilk substitute (if needed): Stir 1½ tbsp of lemon juice into 480ml of whole milk. Leave for 5 minutes until slightly curdled. Real buttermilk is better if you can find it.

2. Mix the dry ingredients: Whisk together flour, sugar, baking powder, bicarbonate of soda, and salt in a large bowl. Make a well in the centre.

3. Mix the wet ingredients: In a separate jug, whisk together buttermilk, eggs, melted butter, and vanilla extract.

4. Combine — gently!: Pour the wet ingredients into the well of dry ingredients. Fold with a spatula until just combined. A few lumps are perfectly fine and actually desirable. Do not over-mix — this is the most important step. Over-mixing develops gluten and makes tough, flat pancakes.

5. Heat your pan: Use a non-stick pan or griddle over medium-low heat — not too hot! Lightly grease with butter and allow to come to temperature for 2 minutes. A drop of water should sizzle gently, not spit violently.

6. Cook the pancakes: Pour approximately 60ml (¼ cup) of batter per pancake. Cook until bubbles form across the surface and the edges look set and slightly dry, about 2–3 minutes. Flip once and cook 1–2 minutes more until golden on the bottom.

Serve immediately, or keep warm in a 100°C oven while you cook the rest.

Topping Ideas

• 🍁 Classic: maple syrup + salted butter
• 🍓 Fresh: mixed berries + whipped cream
• 🍌 Tropical: sliced banana + honey + toasted coconut
• 🫐 American diner: blueberry compote + icing sugar

Troubleshooting

Problem	Fix
Flat, dense pancakes	You over-mixed the batter — be more gentle next time
Burning on outside, raw inside	Lower your heat; cook slow and low
Pancakes spreading too thin	Batter may be too warm; chill for 5 minutes

🥞 Pro Tip: Let the batter rest for 5 minutes before cooking. This gives the leavening agents a head start and results in even fluffier pancakes.