There’s a special kind of magic reserved for weekend mornings, a slow-paced calm that calls for a truly special breakfast. For me, that breakfast is almost always a tall stack of fluffy, golden buttermilk pancakes. This isn’t just any pancake recipe; it’s the result of years of tinkering and testing in my own kitchen. I’ve been making this for over 6 years, and it never disappoints. The magic is in the buttermilk, which reacts with the raising agents to create pancakes that are incredibly light and airy, with a delicate, tangy flavour that sets them apart from the rest.

What makes this Buttermilk Pancake Recipe stand out is its texture. Each pancake puffs up beautifully on the griddle, developing a crisp, golden-brown edge while the centre remains soft and cloud-like. They are substantial enough to hold a generous pour of maple syrup but so light they practically melt in your mouth. This is the recipe I turn to for lazy Sunday brunches, special birthday breakfasts, or whenever we fancy a sweet treat to start the day. It’s a recipe that always gets compliments and brings a little bit of joy to the breakfast table.

Recipe Overview

This Buttermilk Pancake Recipe produces exceptionally light and fluffy pancakes with a subtle, pleasant tang that beautifully complements sweet toppings. The batter is straightforward to prepare and rests for just 10 minutes, allowing the ingredients to work their magic for the ultimate texture. After testing this recipe five times, I finally got it just right—the key is not to overmix the batter; a few lumps are your friend! Expect a stack of about 10-12 golden pancakes, ready for your favourite toppings.

• Prep Time: 10 minutes (+10 minutes resting)
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Buttermilk Pancake Recipe

• Genuine Flavour: The reaction between the acidic buttermilk and the bicarbonate of soda creates carbon dioxide, which results in an incredibly light, airy crumb. This also provides a distinctive tangy note that cuts through the sweetness of toppings like syrup and fruit.
• Ready in Under 35 Minutes: From gathering your ingredients to stacking the final pancake, this entire recipe comes together in about half an hour, making it ideal for a special breakfast that doesn’t require an early start.
• Flexible Recipe: The base batter is a wonderful canvas for customisation. You can gently fold in fresh blueberries, a handful of chocolate chips, or even a teaspoon of cinnamon to the dry ingredients for a warm, spiced twist.
• Works Beautifully for Any Occasion: This recipe is brilliant for a relaxed weekend family breakfast, a Pancake Day feast, or even a fun ‘breakfast-for-dinner’ night. It’s a step up from a weekday bowl of cereal but just as simple to prepare.
• Family Tested: This is the one recipe my whole family requests on repeat. My nieces and nephews adore them, especially when I add chocolate chips to the batter. Everyone seems to love this version.

Buttermilk Pancake Recipe

⏱️ 15 min prep  •  🍳 15 min cook  •  👥 4 servings

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Ingredients You’ll Need

The beauty of this pancake recipe lies in its simple, quality ingredients. Using full-fat buttermilk is key, as it provides the best flavour and texture. I always use a good quality vanilla extract, like Nielsen-Massey, as it really shines through. Ensure your raising agents are fresh for the best lift!

• 250g plain flour
• 2 tbsp caster sugar
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp fine sea salt
• 1 large free-range egg, at room temperature
• 280ml buttermilk, at room temperature
• 40g unsalted butter, melted, plus extra for the pan
• 1 tsp vanilla extract

Sara’s Tip: Taking the egg and buttermilk out of the fridge about 30 minutes before you start makes a real difference. Room temperature ingredients combine more easily, preventing overmixing and ensuring a tender pancake.

How to Make Buttermilk Pancakes

We use the two-bowl method here, which is the best way to ensure you don’t overwork the gluten in the flour. This gentle approach is the secret to a light, fluffy pancake rather than a tough, chewy one. Just mix until the ingredients are combined—and no more!

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. Creating a well in the centre makes it easier to incorporate the wet ingredients.
2. Mix Wet Ingredients: In a separate medium bowl or a large jug, whisk the egg until it’s lightly beaten. Then, add the buttermilk, melted butter, and vanilla extract and whisk until everything is smoothly combined.
3. Combine Wet and Dry: Pour the wet mixture into the well of the dry ingredients. Using a whisk or a spatula, mix gently until the ingredients are *just* incorporated. Do not overmix! The batter should be thick and quite lumpy; this is perfectly normal and desirable.
4. Rest the Batter: Let the batter stand at room temperature for 10 minutes. This crucial step allows the gluten to relax and the raising agents to activate, which is essential for fluffy pancakes.
5. Heat the Pan: Place a large non-stick frying pan or a griddle over a medium heat. Add a small knob of butter and swirl it around to lightly coat the surface. The pan is ready when a drop of water sizzles and evaporates on contact.
6. Cook the Pancakes: Ladle about 60-80ml of batter per pancake onto the hot pan, leaving space between each one. I find that using an ice cream scoop gives me perfectly uniform pancakes every time.
7. Wait for the Bubbles: Cook for 2-3 minutes on the first side. You’ll know it’s time to flip when bubbles start to appear and pop on the surface and the edges look dry and set.
8. Flip and Finish: Using a thin spatula, carefully flip the pancakes and cook for another 1-2 minutes on the other side, until they are golden brown and cooked through.
9. Keep Warm and Repeat: Transfer the cooked pancakes to a plate and keep them warm in a low oven (around 100°C) while you cook the remaining batter, adding a little more butter to the pan between batches as needed.

Tips From My Kitchen

• Temperature Control: The pan temperature is vital. If it’s too hot, the outside will burn before the middle is cooked. If it’s too cool, the pancakes won’t get a good rise and will be pale. Maintain a steady medium heat throughout.
• The Secret Step: I learned that resting the batter is non-negotiable for achieving a fluffy texture. This step, as explained in articles on culinary science sites like Serious Eats, gives the baking powder time to start working its magic, creating air pockets that lead to a lighter result.
• Make-Ahead: You can prepare the batter the night before. Cover it and store it in the fridge. The next morning, it might be a bit thick, so you may need to add a splash more buttermilk to loosen it slightly before cooking.
• Storage: Store any leftover pancakes in an airtight container in the fridge for up to 3 days. They also freeze brilliantly. Just stack them with a piece of greaseproof paper between each one and pop them in a freezer bag for up to 2 months.

Common Mistakes to Avoid

• Overmixing the batter: This is the most common pitfall. Overmixing develops the gluten in the flour, which will make your pancakes tough and rubbery instead of light and fluffy. Stop mixing as soon as the wet and dry ingredients are combined. Lumps are a good thing!
• Wrong temperature: A pan that is not hot enough will lead to flat, pale pancakes that absorb too much grease. Conversely, a smoking hot pan will scorch the outside while leaving the centre raw. A consistent medium heat is your goal.
• Skipping the rest time: It’s tempting to start cooking right away, but resting the batter for at least 10 minutes is essential. It allows the flour to fully hydrate and the raising agents to activate, guaranteeing a superior texture.

Delicious Variations to Try

While this classic buttermilk pancake recipe is wonderful as it is, it’s also incredibly versatile. Here are a few of my favourite ways to change things up:

• Blueberry Buttermilk Pancakes: After mixing the batter, gently fold in 150g of fresh or frozen blueberries. Be careful not to overmix. The warmth of the pancakes will cause the berries to burst slightly, creating little pockets of jammy fruit.
• Chocolate Chip Pancakes: For a more indulgent treat, fold 100g of your favourite chocolate chips (milk, dark, or white) into the finished batter. This is a guaranteed hit with kids and adults alike.
• Cinnamon Spice Pancakes: Add 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg to the dry ingredients. This version is especially comforting on a chilly autumn morning and pairs beautifully with stewed apples.

What to Serve With Buttermilk Pancakes

The joy of pancakes is in the toppings! While my days often start with a savoury meal like my Bruschetta Chicken for lunch, breakfast is all about the sweet pairings. Here are some serving suggestions:

• The Classic: You can’t go wrong with a pat of salted butter melting into the warm stack and a generous drizzle of good-quality maple syrup.
• Fresh and Fruity: A handful of fresh berries (raspberries and strawberries are lovely), some sliced banana, and a big dollop of thick Greek yoghurt or crème fraîche provides a wonderful contrast.
• Indulgent Stack: For a truly decadent breakfast, top with whipped cream, a spoonful of chocolate-hazelnut spread, and a sprinkle of chopped toasted pecans.
• Drink Pairing: A freshly brewed coffee, a pot of English breakfast tea, or a tall glass of cold milk all work beautifully.

Frequently Asked Questions

Buttermilk Pancake Recipe

An incredibly light and airy pancake recipe thanks to the reaction between buttermilk and bicarbonate of soda. This quick and easy batter comes together in under 35 minutes, perfect for a special breakfast.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 396

Ingredients Method Notes

Ingredients

  

• 250 g plain flour
• 2 tbsp caster sugar
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp fine sea salt
• 1 large free-range egg at room temperature
• 280 ml buttermilk at room temperature
• 40 g unsalted butter melted, plus extra for the pan
• 1 tsp vanilla extract
• Genuine Flavour: The reaction between the acidic buttermilk and the bicarbonate of soda creates carbon dioxide which results in an incredibly light, airy crumb. This also provides a distinctive tangy note that cuts through the sweetness of toppings like syrup and fruit.
• Ready in Under 35 Minutes: From gathering your ingredients to stacking the final pancake this entire recipe comes together in about half an hour, making it ideal for a special breakfast that doesn’t require an early start.
• Flexible Recipe: The base batter is a wonderful canvas for customisation. You can gently fold in fresh blueberries a handful of chocolate chips, or even a teaspoon of cinnamon to the dry ingredients for a warm, spiced twist.
• Works Beautifully for Any Occasion: This recipe is brilliant for a relaxed weekend family breakfast a Pancake Day feast, or even a fun 'breakfast-for-dinner' night. It's a step up from a weekday bowl of cereal but just as simple to prepare.
• Family Tested: This is the one recipe my whole family requests on repeat. My nieces and nephews adore them especially when I add chocolate chips to the batter. Everyone seems to love this version.

Method

 

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. Creating a well in the centre makes it easier to incorporate the wet ingredients.
2. Mix Wet Ingredients: In a separate medium bowl or a large jug, whisk the egg until it's lightly beaten. Then, add the buttermilk, melted butter, and vanilla extract and whisk until everything is smoothly combined.
3. Combine Wet and Dry: Pour the wet mixture into the well of the dry ingredients. Using a whisk or a spatula, mix gently until the ingredients are *just* incorporated. Do not overmix! The batter should be thick and quite lumpy; this is perfectly normal and desirable.
4. Rest the Batter: Let the batter stand at room temperature for 10 minutes. This crucial step allows the gluten to relax and the raising agents to activate, which is essential for fluffy pancakes.
5. Heat the Pan: Place a large non-stick frying pan or a griddle over a medium heat. Add a small knob of butter and swirl it around to lightly coat the surface. The pan is ready when a drop of water sizzles and evaporates on contact.
6. Cook the Pancakes: Ladle about 60-80ml of batter per pancake onto the hot pan, leaving space between each one. I find that using an ice cream scoop gives me perfectly uniform pancakes every time.
7. Wait for the Bubbles: Cook for 2-3 minutes on the first side. You'll know it's time to flip when bubbles start to appear and pop on the surface and the edges look dry and set.
8. Flip and Finish: Using a thin spatula, carefully flip the pancakes and cook for another 1-2 minutes on the other side, until they are golden brown and cooked through.
9. Keep Warm and Repeat: Transfer the cooked pancakes to a plate and keep them warm in a low oven (around 100°C) while you cook the remaining batter, adding a little more butter to the pan between batches as needed.

Notes

Serve immediately with your favorite toppings like maple syrup and fresh fruit. To keep pancakes warm, place them on a plate in a low oven (around 100°C) while you cook the remaining batter.

I truly hope you give this Buttermilk Pancake Recipe a try. It’s a simple, reliable recipe that delivers spectacular results and is a wonderful way to make any morning feel a little more special. Whether you’re a seasoned cook or new to making pancakes from scratch, these fluffy stacks are sure to become a new favourite. If you make them, please leave a comment below and let me know how you got on. Happy cooking!

All the best,
Sara Gomez