Fluffy Buttermilk Pancakes
Tall, tender and golden. The buttermilk does the heavy lifting; you just need to resist over-mixing.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 12 pancakes
- Difficulty
- Easy
Method
Whisk the flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl.
In a jug, whisk the buttermilk, eggs and melted butter together.
Pour the wet into the dry and stir with a fork just until no dry streaks remain. Lumps are fine; over-mixing makes tough pancakes. Rest for 5 minutes.
Heat a non-stick pan over medium heat and brush with butter. Ladle in about 60 ml (¼ cup) of batter per pancake.
Cook until bubbles appear on top and the edges look set, about 2 minutes, then flip and cook for another minute until golden.
Keep warm in a low oven while you finish the batch. Serve with syrup and berries.
Notes from the kitchen
No buttermilk? Stir 1 tablespoon of lemon juice into regular milk and wait 5 minutes.
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