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–+ servings
A stack of buttermilk pancakes.
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5 from 11 votes

Easy Buttermilk Pancakes

Fluffy, tender buttermilk pancakes perfect for a weekend breakfast. Easy to make and endlessly customisable with berries, chocolate, or your favourite toppings.
Course Breakfast
Cuisine American, British
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 414kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 350 g Self Raising Flour
  • 1 teaspoon Bicarbonate of Soda
  • ¼ teaspoon Salt
  • 3 tablespoon Caster Sugar
  • 300 ml Buttermilk
  • 300 ml Semi Skimmed Milk
  • 2 Eggs large
  • 1 teaspoon Vanilla Extract
  • 80 g Butter melted and cooled (for 5 minutes)
  • 25 g Butter for frying

Instructions

  • Mix together the flour, salt, bicarbonate of soda, and caster sugar in a large mixing bowl.
    350 g Self Raising Flour, 1 teaspoon Bicarbonate of Soda, 3 tablespoon Caster Sugar, ¼ teaspoon Salt
  • Whisk together the cooled melted butter, eggs, buttermilk, milk, and vanilla extract.
    300 ml Buttermilk, 300 ml Semi Skimmed Milk, 2 Eggs, 1 teaspoon Vanilla Extract, 80 g Butter
  • Whisk the wet ingredients into the dry ingredients (be as gentle as possible) and leave the mixture to rest for 10 minutes.
  • Heat a teaspoon of butter in a pancake pan or frying pan then use a ⅓ cup measuring cup to pour your batter into the pan, so you get evenly sized pancakes (if you don't have cups, half fill a small teacup). You want the pancakes to be about 7-8cm wide (if you have a large pan you should be able to cook 2 or 3 pancakes at a time). Cook on a medium heat until you see bubbles on the surface of the batter. Flip over and cook for another minute. Lightly grease the pancake pan regularly with more butter between batches.
    25 g Butter
  • Serve in stacks with your favourite toppings!

Notes

💡 Pro Tip:  Homemade buttermilk is thinner than commercially produced buttermilk. You may not need to use the full amount as it could make your batter runny and your pancakes too thin. If using homemade buttermilk, add half the amount to start with. If the batter seems too thick, gradually add more of the buttermilk substitute as needed.
 
Top Tips:
  • The less that you mix the batter, the better! A few lumps are fine and they will dissolve when you give your batter some time to rest.
  • Lightly grease the pancake pan with butter between pancakes to ensure they don't stick!
  • Flip the pancakes with a thin plastic spatula. Slide it underneath each pancake fully first, before you attempt to flip it over though!
 
Variations:
  • Add 200g of milk chocolate chips for chocolate chip buttermilk pancakes!
  • Add 200g of raisins to the batter for fruitiness.
  • Swap the vanilla extract for a teaspoon of ground cinnamon (particularly good with the raisin pancakes).
  • Stir in the zest of an oragne or lemon for a citrus zing!
 
Storage:
Store - Place leftover pancakes in an airtight container (layer between sheets of nonstick baking paper to prevent them from sticking together), and store in the fridge for up to 3 days. Warm in the microwave before eating.
Freeze - The pancakes can be frozen for up to 3 months. Allow them to defrost at room temperature before heating in the microwave.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 414kcal | Carbohydrates: 58g | Protein: 16g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 378mg | Potassium: 230mg | Fiber: 1g | Sugar: 11g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 2mg
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