Prep Time
10 min
Cook Time
10 min
Servings
8 pancakes
Difficulty
Easy
These thick, golden buttermilk pancakes are everything a proper American breakfast should be. The tang of buttermilk reacts with baking soda to give an airy, cloud-soft interior with crisp buttery edges. Serve with real maple syrup, cold butter, and fresh berries.
🧂 Ingredients
- 240g (2 cups) all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 480ml (2 cups) buttermilk
- 4 tbsp unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
- Butter or neutral oil for the pan
- Maple syrup and fresh berries to serve
👨🍳 Instructions
1
Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Make a well in the centre.
2
In a separate bowl or jug, whisk eggs, buttermilk, melted butter, and vanilla extract together until combined.
3
Pour the wet ingredients into the dry well. Stir with a fork just until combined — there should still be lumps. Over-mixing develops gluten and makes tough pancakes. Rest the batter for 5 minutes.
4
Heat a large non-stick skillet or griddle over medium heat. Add a small knob of butter and let it foam and subside.
5
Pour about ¼ cup of batter per pancake onto the surface. Cook until bubbles form on the surface and the edges look set — about 2–3 minutes. Flip and cook for another 1–2 minutes until golden.
6
Transfer to a warm oven (100°C/210°F) to keep warm while you cook the remaining batches. Serve stacked with butter, warm maple syrup, and fresh berries.