Fluffy Buttermilk Pancakes

    Fluffy Buttermilk Pancakes


    215 people made this

    About this recipe: 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.

    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 (1)


    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

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