Who doesn’t love pancakes? Especially fluffy buttermilk pancakes…

Having pancakes for breakfast is like having dessert for breakfast. Simply the best!

These pancakes have buttermilk in them, giving them the most delectable flavour (just when you thought pancakes couldn’t get any better!).

Buttermilk is a seriously underrated baking ingredient. Whether it be in cake, rusks, or pancakes; this ingredient just does something amazing!

The great thing about pancakes is that they are quick to whip up, and you can normally find all the ingredients for them in your kitchen. Enjoy!

How to Make the Pancakes

There’s nothing worse than ending up with a lumpy batter which is why in this recipe you first mix together most of the wet ingredients, then the flour, and finally the milk. This ensures a silky smooth batter!

In this recipe, you also beat the egg whites. Don’t underestimate the power of this simple step. It takes your pancakes from tough and rubbery, to light and airy!

To make the pancakes, start by separating the eggs, placing the yolks into a medium-sized mixing bowl and the egg whites into a mixing jug.

Next, beat the egg yolks, brown sugar, melted butter, vanilla essence, and buttermilk together with an electric beater. 

Sift in the self-raising flour and add the salt. Beat until a very thick mixture forms. Pour the milk in slowly, beating the mixture at the same time. You should end up with a thick-ish, smooth batter.

Clean the beater attachments, then beat the egg whites until stiff. Fold the egg whites into the batter using a bowl scraper.

Heat a large non-stick pan over medium-high heat. Once the pan is hot, add in a small amount of butter or oil and spread out as evenly as possible. Use a large serving spoon to spoon even blobs of batter (whatever size you want) onto the hot pan. 

Fry the batter for about 45-60 seconds on each side, flipping with a spatula.

It might take longer or shorter depending on the heat of your pan, but they are normally ready to flip when they form holes (from the bubbles) on top and are golden brown underneath.

Serving the Buttermilk Pancakes

When I was little my brother and I used to beg our mom to make pancakes (flat, crêpe-style ones), and we took turns eating them piping-hot off the pan.

Pancakes are definitely best eaten straight from the pan whilst still hot…do I even have to tell you that?

One of the best things about pancakes is how creative you can be with the toppings. 

You could have them with fruit, yoghurt/cream, and honey for breakfast. Or you could go for a sweeter option – syrup or cinnamon sugar and lemon. You can even experiment with chocolate spread and ice cream for a decadent dessert!

Get creative and go wild!

In fact, now that I think about it, these pancakes would be great with this berry and sago pudding!

Print Recipe

Buttermilk Pancakes

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Breakfast

Serves: 16 small pancakes

Prep Time: 10 minutes – Cooking Time: 5 minutes – Total Time: 15 minutes

These pancakes are fluffy and delicious. They're also quick and easy to make. What are you waiting for?!

Ingredients

• 2 eggs
• 1T brown sugar (add more for sweeter pancakes)
• 1T butter, melted and cooled
• 1 tsp vanilla essence
• ½ cup buttermilk
• 1 ½ cups self-raising flour
• ¼ tsp salt
• ⅓ cup milk
• butter or oil for frying

Instructions

1

Separate the eggs, placing the yolks into a medium-sized mixing bowl and the egg whites into a mixing jug.

2

Beat the egg yolks, brown sugar, melted butter, vanilla essence, and buttermilk together with an electric beater.

3

Sift in the self-raising flour and add the salt. Beat until a very thick mixture forms. Pour the milk in slowly whilst beating, you should end up with a thick, smooth batter.

4

Beat the egg whites until stiff, then fold into the batter.

5

Heat a large non-stick pan over medium-high heat. Once the pan is hot, add in a small amount of butter or oil and spread out as evenly as possible. Use a large serving spoon to spoon even blobs of batter (whatever size you want) onto the hot pan.

6

Fry the batter for about 45-60 seconds on each side, flipping with a spatula. It might take longer or shorter depending on the heat of your pan, but they are normally ready to flip when they form holes (from the bubbles) on top and are golden brown underneath.

Notes

Best eaten straight from pan whilst still hot. Can be served with honey, fruit, cinnamon sugar, chocolate spread, ice cream, syrup, etc, etc, etc! Go wild!