Buttermilk Pancakes are the thickest and fluffiest pancakes around! They are an absolutely amazing breakfast option that you can serve with any of your favourite toppings – sweet or savoury. They are easily made sugar free and are salt free, so they’re great for kids and toddlers. They’re so easy to make too, it’s just a matter of stirring the dry ingredients together, whisking the wet ingredients together, then combining them and cooking!
They are my favourite kind of pancakes because of their pillowly soft texture, plus how quickly I can whip some up. I also love that I can freeze, defrost and reheat them and they still taste great! Having a batch in the freezer saves so much time for an emergency breakfast treat, a special brunch or a pancake craving!
How to make Buttermilk Pancakes…
In a mixing bowl, I stirred together plain flour, bicarbonate of soda and baking powder (you can also add the sugar at this point if using). In a large jug I whisked together buttermilk, milk, vanilla extract and egg.
I poured the buttermilk mixture into the flour mix slowly, whisking as I poured until the batter was smooth.
Then I added spoonfuls of the mixture into a heated frying pan and cooked for around 2 minutes, then flipped over and cooked for around 45-60 seconds on the other side.
Can you make the pancakes without buttermilk?
If you can’t get hold of buttermilk, you can use the same amount of milk with 1 tbsp lemon juice added, leave it for a few minutes until it goes lumpy then it’s ready to use!
What can you serve the Buttermilk Pancakes with?
The list is honestly endless, but here are some ideas!
- Sliced bananas, whipped cream and caramel sauce
- Berry compote or jam and creme fraiche
- Fruit and plain yoghurt (a great low sugar option for toddlers)
- Any kind of sweet spread like Nutella, Biscoff, peanut butter etc.
- Stewed apples with cinnamon or spices of your choice
- Scrambled eggs, veggie sausages or veggie bacon, baked beans and grilled mushrooms
- Wilted spinach and poached eggs
Tips for making the Buttermilk Pancakes:
- It’s much easier to pour the wet ingredients into the dry ones, this will also help prevent a lumpy batter
- The batter must be used immediately once it’s been made, the longer it is left unused, the less fluffy and risen the pancakes will be
- Once the pancakes have been cooked and cooled, you can freeze them for up to 3 months. Defrost overnight and reheat either in the microwave or in a frying pan
What can you do with any leftover buttermilk?
This recipe serves roughly 4 people (depending on hunger levels), but I often make a double batch as the buttermilk pots I buy from Tesco are 280ml – so it uses almost the whole pot. Then I freeze the leftover pancakes for another day. However, you can also use buttermilk in red velvet recipes like my Red Velvet Cupcakes or for soda bread, like my Cheese & Caramelised Onion Soda Bread recipe. It can also be used in scones, salad dressings and for batters to fry things.
Recommended equipment & ingredients*
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More pancake recipes…
|Chocolate Orange Pancakes||Traditional English Pancakes||Easy Oreo Pancakes|
|Pancakes with Caramelised Bananas & Homemade Nutella||Vegan Pancakes|
For the pancakes
- 145 g Plain flour
- 1 tsp Bicarbonate of soda
- 1/2 tsp Baking powder
- 1 tbsp Caster sugar optional – don't use if serving with savoury options like eggs etc.
- 1 Egg large
- 1 tsp Vanilla extract
- 120 ml Buttermilk
- 40 ml Milk
- Maple syrup, Nutella, Biscoff, whipped cream…
- Fresh berries/fruit
- Put a large non-stick frying pan on a medium high heat
- Add the plain flour, bicarbonate of soda, baking powder and (if using) caster sugar to a large mixing bowl and stir together till well combined
- In another bowl or a large jug, whisk together the egg, buttermilk, milk and vanilla extract
- Slowly pour the buttermilk mixture into the bowl of flour, whisk them together as you pour and keep whisking until fully combined and the batter is smooth
- Add spoonfuls of the batter into the frying pan, leaving space between each one
- Cook for around 2 minutes, then flip over and cook for 45-60 seconds on the other side
- Keep an eye on the heat, the pan should not be smoking and the pancakes should be golden. Adjust the heat as necessary
- Serve the pancakes imediately with your chosen toppings
- Leftover and fully cooled pancakes can be kept in the fridge for 2-3 days, or frozen for up to 3 months. To re-heat, once defrosted place the pancakes in a warm (but not too hot) frying pan for a few minutes. Turn over reguarly. Or microwave fpr 30-60 seconds
If you like this, check out more of my Pancake recipes!
Pin it for later!
I’m linking this recipe up with Cook Blog Share.