Buttermilk Pancakes

Name: Buttermilk Pancakes
Total time: 24 min
Yield: 4 servings
Ingredients: 45 g Unsalted butter; 240 g Plain flour; 15 g Caster sugar; 2 tsp Baking powder; 1 tsp Bicarbonate of soda; 1 tsp Salt; 2 piece Egg; 480 ml Buttermilk; 15 g Unsalted butter

24 min · 17 min active · makes ~915 ml · Trivial

Fluffy pancakes made with buttermilk and bicarbonate of soda, served four ways. Golden exterior with tender crumb from the acidic dairy base.

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Buttermilk Pancakes

Fluffy pancakes made with buttermilk and bicarbonate of soda, served four ways. Golden exterior with tender crumb from the acidic dairy base.

See more →

TOTAL TIME

24 min

ACTIVE TIME

17 min

QUANTITY

~915 ml

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/8

Tools0/13

Ingredients

0/8 gathered · 4 servings

60g

240g

15g

2tsp

1tsp

2piece

480ml

#	Quantity	Notes	State
1	60g	—	—
2	240g	—	—
3	15g	—	—
4	2tsp	—	—
5	1tsp	—	—
6	1tsp	—	—
7	2piece	—	—
8	480ml	—	—

Tools

13 items

Serveware

1 item

Procedure

23 steps

1 of 23

Heat the oven to 100 °C so you can keep the cooked pancakes warm while you work through the batter.

100°C

⏱ 10 min

2 of 23

Put the butter into a small saucepan.

Unsalted butter · 45 g

⏱ 8s

ResultUnsalted butter

3 of 23

Melt 45 g of the butter over a low heat, then remove the pan from the heat and set aside to cool slightly; keep the other 15 g for the pan.

⏱ 2 min

ResultMelted butterused in step 12

4 of 23

Measure the flour into a large mixing bowl.

Plain flour · 240 g

⏱ 10s

ResultPlain flour

5 of 23

Add the caster sugar to the flour.

Caster sugar · 15 g

⏱ 5s

ResultPlain flour and caster sugar

6 of 23

Add the baking powder to the bowl.

Baking powder · 2 tsp

⏱ 5s

ResultPlain flour and caster sugar and baking powder

7 of 23

Add the bicarbonate of soda to the bowl.

Bicarbonate of soda · 1 tsp

⏱ 5s

ResultPlain flour mixture

8 of 23

Add the salt to the bowl.

Salt · 1 tsp

⏱ 5s

ResultPlain flour mixture

9 of 23

Whisk the dry ingredients together until evenly combined and lump-free.

⏱ 20s

ResultDry pancake mixture

10 of 23

Crack each egg into a medium bowl, discarding the shells.

Egg · 2 piece

⏱ 10s

ResultEgg

11 of 23

Pour the buttermilk into the bowl with the eggs.

Buttermilk · 480 ml

⏱ 5s

ResultEgg and buttermilk

12 of 23

Pour the melted butter into the buttermilk and egg mixture.

Melted butter · step 3

⏱ 5s

ResultMelted butter and egg and buttermilk

13 of 23

Whisk the buttermilk, eggs and butter together until smooth.

⏱ 20s

ResultWet pancake mixture

14 of 23

Pour the wet mixture into the dry ingredients.

Wet pancake mixture · step 13

⏱ 5s

ResultDry pancake mixture and wet pancake mixture

15 of 23

Fold the wet and dry ingredients together with a wooden spoon until just combined — stop when no dry flour is visible; a few lumps are fine and over-mixing will toughen the pancakes.

⏱ 30s

ResultPancake batterused in step 17

16 of 23

Rub a little of the remaining 15 g butter around the frying pan with a folded piece of kitchen paper to coat it evenly, then set the pan over a medium heat.

Unsalted butter · 15 g

⏱ 15s

ResultLightly greased

17 of 23

Scoop 3 portions of batter, about 60 ml each, into the pan, spacing them apart, to make rounds roughly 10 cm across. The batter makes 12 pancakes, so you will cook 4 batches of 3.

Pancake batter · step 15

⏱ 15s

ResultLightly greased and pancake batter

18 of 23

Cook until bubbles break on the surface and the edges look set and no longer shiny, about 2 minutes.

⏱ 2 min

ResultBubbling pancakes

19 of 23

Flip each pancake with a spatula and cook for a further 1–2 minutes until golden on the underside and cooked through.

⏱ 1 min 30s

ResultCooked pancakes

20 of 23

Slide the cooked pancakes off the pan onto the baking tray.

Cooked pancakes · step 19

⏱ 10s

ResultCooked pancakes

21 of 23

Put the baking tray into the oven to keep the first 3 pancakes warm.

⏱ 10s

ResultCooked pancakes

22 of 23

Keep the pancakes warm in the oven while you cook the other 3 batches the same way (re-grease, scoop, cook and flip), adding each batch to the tray, to make 12 pancakes in all.

⏱ 12 min

ResultKept-warm pancakes

23 of 23

Remove the baking tray from the oven using oven gloves.

⏱ 10s

ResultKept-warm pancakes

Total Time24 min

#	Product	Tool	Action
1	—	100°C	Heat the oven to 100 °C so you can keep the cooked pancakes warm while you work through the batter.⏱ 10 min
2	45 g		Put the butter into a small saucepan.⏱ 8sResultUnsalted butter
3	—		Melt 45 g of the butter over a low heat, then remove the pan from the heat and set aside to cool slightly; keep the other 15 g for the pan.⏱ 2 minResultMelted butterused in step 12
4	240 g		Measure the flour into a large mixing bowl.⏱ 10sResultPlain flour
5	15 g		Add the caster sugar to the flour.⏱ 5sResultPlain flour and caster sugar
6	2 tsp		Add the baking powder to the bowl.⏱ 5sResultPlain flour and caster sugar and baking powder
7	1 tsp		Add the bicarbonate of soda to the bowl.⏱ 5sResultPlain flour mixture
8	1 tsp		Add the salt to the bowl.⏱ 5sResultPlain flour mixture
9	—		Whisk the dry ingredients together until evenly combined and lump-free.⏱ 20sResultDry pancake mixture
10	2 piece		Crack each egg into a medium bowl, discarding the shells.⏱ 10sResultEgg
11	480 ml		Pour the buttermilk into the bowl with the eggs.⏱ 5sResultEgg and buttermilk
12	Melted butterstep 3		Pour the melted butter into the buttermilk and egg mixture.⏱ 5sResultMelted butter and egg and buttermilk
13	—		Whisk the buttermilk, eggs and butter together until smooth.⏱ 20sResultWet pancake mixture
14	Wet pancake mixturestep 13		Pour the wet mixture into the dry ingredients.⏱ 5sResultDry pancake mixture and wet pancake mixture
15	—		Fold the wet and dry ingredients together with a wooden spoon until just combined — stop when no dry flour is visible; a few lumps are fine and over-mixing will toughen the pancakes.⏱ 30sResultPancake batterused in step 17
16	15 g		Rub a little of the remaining 15 g butter around the frying pan with a folded piece of kitchen paper to coat it evenly, then set the pan over a medium heat.⏱ 15sResultLightly greased
17	Pancake batterstep 15		Scoop 3 portions of batter, about 60 ml each, into the pan, spacing them apart, to make rounds roughly 10 cm across. The batter makes 12 pancakes, so you will cook 4 batches of 3.⏱ 15sResultLightly greased and pancake batter
18	—		Cook until bubbles break on the surface and the edges look set and no longer shiny, about 2 minutes.⏱ 2 minResultBubbling pancakes
19	—		Flip each pancake with a spatula and cook for a further 1–2 minutes until golden on the underside and cooked through.⏱ 1 min 30sResultCooked pancakes
20	Cooked pancakesstep 19		Slide the cooked pancakes off the pan onto the baking tray.⏱ 10sResultCooked pancakes
21	—		Put the baking tray into the oven to keep the first 3 pancakes warm.⏱ 10sResultCooked pancakes
22	—		Keep the pancakes warm in the oven while you cook the other 3 batches the same way (re-grease, scoop, cook and flip), adding each batch to the tray, to make 12 pancakes in all.⏱ 12 minResultKept-warm pancakes
23	—		Remove the baking tray from the oven using oven gloves.⏱ 10sResultKept-warm pancakes
Total Time			24 min

Serving

Stack the pancakes onto a large plate and bring them straight to the table.

Nutrition

per serving

Estimated · pre-cooking · 89% ingredients covered

Nutrient	Per serving
	426kcal
	13g
	16g
	9g
	56g
	10g
	2g
	1,011mg

Ingredients0/8

Tools0/13

Recipe

Buttermilk Pancakes

Fluffy pancakes made with buttermilk and bicarbonate of soda, served four ways. Golden exterior with tender crumb from the acidic dairy base.

What you’ll doYou will whisk dry ingredients together, then fold them into a wet mixture of buttermilk, eggs and melted butter. Working in batches, you will cook spoonfuls of batter in a buttered pan until bubbles break on the surface, flip them, and finish cooking until golden underneath. Each batch goes into a warm oven whilst you cook the rest.

Serves4

Total24 min

LevelEasy

Ingredients

Unsalted butter60 g
Plain flour240 g
Caster sugar15 g
Baking powder2 tsp
Bicarbonate of soda1 tsp
Salt1 tsp
Egg2 piece
Buttermilk480 ml

Tools

Large plateLarge mixing bowlScoopOvenSmall saucepanMedium bowlLarge non stick frying panSpatulaWhiskWooden spoonBaking trayKitchen paperOven glove

Method

Heat the oven to 100 °C so you can keep the cooked pancakes warm while you work through the batter.

100°C10 minOven

Put the butter into a small saucepan.

8sSmall saucepanUnsalted butter · 45 g

Melt 45 g of the butter over a low heat, then remove the pan from the heat and set aside to cool slightly; keep the other 15 g for the pan.

Result · Melted butter · used in step 12

2 minSmall saucepan

Measure the flour into a large mixing bowl.

10sLarge mixing bowlPlain flour · 240 g

Add the caster sugar to the flour.

5sLarge mixing bowlCaster sugar · 15 g

Add the baking powder to the bowl.

5sLarge mixing bowlBaking powder · 2 tsp

Add the bicarbonate of soda to the bowl.

5sLarge mixing bowlBicarbonate of soda · 1 tsp

Add the salt to the bowl.

5sLarge mixing bowlSalt · 1 tsp

Whisk the dry ingredients together until evenly combined and lump-free.

20sLarge mixing bowl, Whisk

Crack each egg into a medium bowl, discarding the shells.

10sMedium bowlEgg · 2 piece

Pour the buttermilk into the bowl with the eggs.

5sMedium bowlButtermilk · 480 ml

Pour the melted butter into the buttermilk and egg mixture.

5sMedium bowlMelted butter · step 3

Whisk the buttermilk, eggs and butter together until smooth.

20sMedium bowl, Whisk

Pour the wet mixture into the dry ingredients.

5sLarge mixing bowlWet pancake mixture · step 13

Fold the wet and dry ingredients together with a wooden spoon until just combined — stop when no dry flour is visible; a few lumps are fine and over-mixing will toughen the pancakes.

Result · Pancake batter · used in step 17

30sLarge mixing bowl, Wooden spoon

Rub a little of the remaining 15 g butter around the frying pan with a folded piece of kitchen paper to coat it evenly, then set the pan over a medium heat.

15sLarge non stick frying pan, Kitchen paperUnsalted butter · 15 g

Scoop 3 portions of batter, about 60 ml each, into the pan, spacing them apart, to make rounds roughly 10 cm across. The batter makes 12 pancakes, so you will cook 4 batches of 3.

15sLarge non stick frying pan, ScoopPancake batter · step 15

Cook until bubbles break on the surface and the edges look set and no longer shiny, about 2 minutes.

2 minLarge non stick frying pan

Flip each pancake with a spatula and cook for a further 1–2 minutes until golden on the underside and cooked through.

1 min 30sLarge non stick frying pan, Spatula

Slide the cooked pancakes off the pan onto the baking tray.

10sBaking trayCooked pancakes · step 19

Put the baking tray into the oven to keep the first 3 pancakes warm.

10sBaking tray, Oven, Oven glove

Keep the pancakes warm in the oven while you cook the other 3 batches the same way (re-grease, scoop, cook and flip), adding each batch to the tray, to make 12 pancakes in all.

12 minBaking tray

Remove the baking tray from the oven using oven gloves.

10sBaking tray, Oven, Oven glove

Stack the pancakes onto a large plate and bring them straight to the table.

Result · Kept-warm pancakes

15sLarge plateKept-warm pancakes · step 23

Printed 6 October 2026