Imagine a big pile of golden pancakes, tall, fluffy, and absolutely delicious!
Pancakes are one of the best things you can have for breakfast. They fill you up, ready for the day ahead, and as you can serve them with whatever you like, they’re perfect for the entire family.
To me, these buttermilk pancakes are the ultimate comfort family food and are great for lazy weekend breakfasts.
They’re so easy to make too, as most of the ingredients are things you’ll already have in the cupboard.
Here’s what you need to make a stack of delectable buttermilk pancakes
Makes 10-12 pancakes
- 2 cups flour
- 250 ml buttermilk
- 2 eggs
- 4 tbsp butter, melted and cooled
- 1 pack of vanilla sugar
- 3 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- Extra butter for cooking the pancakes
My favourite buttermilk pancake recipe
- Mix the flour, sugar, baking powder, and baking soda in a bowl
- Crack the eggs, vanilla sugar, and salt into another bowl and mix together
- Add the eggs, buttermilk, and melted butter to the dry ingredients and whisk using a hand whisk. Be sure not to overmix the batter, as this can make your pancakes heavy and rubbery
- Cover the bowl of batter and let it rest for at least 30 minutes in the fridge. Resting your batter helps the flour absorb more liquid, meaning you get lighter, fluffier pancakes!
- Heat a griddle or non-stick pan on high heat until it’s searingly hot, then reduce the heat to low. Add some butter to the pan and let it melt
- Time to cook your pancakes! Get half a ladle’s worth of batter and pour it into the centre of the pan
- Let the batter cook for two to three minutes, and use a spatula to flip to the other side – you’ll see bubbles in the pancakes when they’re ready to turn. Cook for two minutes until golden brown and spongy
- Stack your pancakes on a serving plate once cooked
- Continue to make the rest of your pancakes, adding more butter to the pan as needed. Bear in mind that the pancakes will cook faster as the pan gets hotter. This means you might have to flip your pancakes sooner, so they don’t burn
- Enjoy your pancakes while they’re hot!
What toppings are good for pancakes?
The fantastic thing about buttermilk pancakes is that you can eat them with anything! They’re the ultimate comfort family food.
Here are some of my favorite topping ideas:
- Soft fruits like blueberries, bananas, and strawberries
- Salted caramel
- Chocolate spread
- Maple syrup or honey
- Whipped cream
- Powdered sugar
- Homemade jam – why not check out my cookbook – Sweet Love – for some delicious seasonal jam ideas?
Making buttermilk pancakes: my top tips
- It can be tricky making sure all your pancakes are all the same size – using a large round cookie cutter to pour your batter into can help
- Keep the heat low when cooking – as buttermilk pancakes rise, they take longer to cook, meaning a hot pan can burn the outside of your pancakes before the insides are done
- Run out of buttermilk? Take two cups of milk, add two tablespoons of lemon juice and let stand for five minutes
Pancakes: a family baking favorite!
Buttermilk pancakes make for a luxurious breakfast. To save time, you can prep the batter the night before and pop it in the fridge, ready for the next day.
Let me know in the comments if you’ve tried my pancakes recipe, and which toppings you enjoy the most!
