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Buttermilk Pancakes

Buttermilk Pancakes

Fluffy american style pancakes
Course Breakfast
Cuisine American
Keyword Pancakes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 176kcal
Author thebakingexplorer


For the pancakes

  • 145 g Plain flour
  • 1 tsp Bicarbonate of soda
  • ½ 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

To serve

  • 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


Calories: 176kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 379mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 125IU | Calcium: 87mg | Iron: 2mg