Fluffy buttermilk pancakes

    1 hour

    These pancakes are fluffy, moist and delicious. They are wonderful as is or drenched in golden syrup, maple syrup, honey or chocolate sauce. Try adding a handful of fresh or frozen blueberries to the batter. Perfect for breakfast, brunch or dessert.

    244 people made this

    Makes: 8 pancakes

    • 275g buttermilk
    • 4 tablespoons vegetable oil
    • 1/2 teaspoon vanilla extract
    • 50g caster sugar
    • 150g plain flour
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 dash salt
    • 1 egg
    • 1 teaspoon lemon juice
    • 15g butter or as needed

    Prep:15min  ›  Cook:15min  ›  Extra time:30min chilling  ›  Ready in:1hr 

    1. Mix the buttermilk, vegetable oil and vanilla extract in a bowl; stir in the sugar. Whisk in the flour, baking powder, bicarbonate of soda and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
    2. In a separate bowl, whisk the egg and lemon juice together; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.
    3. Heat a large frying pan over medium heat and grease with the butter. Pour 75ml of batter per pancake into the frying pan and cook until bubbles appear on the surface, about 2 minutes. Flip with spatula and brown the other side, about 2 more minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (229)


    Love this recipe, easy to make. I usually add some fresh Blueberries to mine with maple syrup and whipped cream. What's not to love :-)  -  07 Feb 2014


    Great pancake recipe! I didn't change a thing! There's nothing better on a Sunday morning than the smell of a home cooked breakfast and freshly brewed coffee. Be sure to use REAL buttermilk and don't over stir the batter. You'll get some really nice and fluffy pankcakes - perfect with real maple syrup or sliced strawberries and whipped cream!  -  05 Sep 2010  (Review from Allrecipes US | Canada)


    No complaints here. Also, no changes. I didn't let the batter rest in the fridge, I just left it on the counter for a bit. I'm sure that's for the lemon juice to react with the baking powder/soda and to make it fluffier, which is exactly what happened. Good pancake recipe. NOTE: You might want to stick with buttermilk instead of soured milk with this recipe. Sure, soured milk works okay but your pancakes will be flatter. Or, that was my experiance the second time I made them.  -  11 May 2010  (Review from Allrecipes US | Canada)