Some recipes just feel like home. A tall stack of fluffy buttermilk pancakes, a melting pat of butter and a pour of warm maple syrup is the smell of slow Sunday mornings. Here's how to get them light and golden every time.
The keys to fluffy pancakes
- Don't overmix. Lumps are good — they mean tender pancakes.
- Rest the batter for 10 minutes so the baking powder gets to work.
- Medium-low heat. Too hot and the outside burns before the middle cooks.
- Flip once, when bubbles pop on the surface and the edges look set.
No buttermilk?
Stir 1 tbsp lemon juice or white vinegar into 360 ml regular milk and let it sit for 5 minutes.
Topping ideas
Fresh strawberries and blueberries, sliced banana with a dusting of cinnamon, whipped cream and lemon zest, or a spoonful of Greek yogurt with honey. Keep finished pancakes warm on a rack in a 100°C oven while you cook the rest.
The recipe
Fluffy Buttermilk Pancakes
Prep10 min
Cook20 min
Serves4
LevelEasy
Ingredients
Tap to tick off as you go.
- 250 g all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 480 ml buttermilk
- 2 large eggs
- 3 tbsp melted butter, plus more for the pan
- 1 tsp vanilla extract
- To serve: butter, maple syrup, strawberries and blueberries
Method
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
- In another bowl, whisk buttermilk, eggs, melted butter and vanilla.
- Pour wet into dry and fold gently until just combined — leave some lumps. Rest 10 minutes.
- Heat a non-stick pan or griddle over medium-low and brush with butter.
- Pour 80 ml batter per pancake. Cook 2–3 minutes until bubbles form, flip and cook 1–2 minutes more.
- Stack high, top with butter, berries and warm maple syrup, and serve straight away.