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Breakfast & brunch · American

Fluffy Buttermilk Pancakes

A thick, barely mixed batter rested for ten minutes, then cooked low and slow for tall, tender pancakes.

Prep
15 min
Cook
20 min
Total
35 min
Serves
4

Added . Suitable for: Vegetarian.

Illustration of buttermilk pancakes

Why this version

  • Buttermilk with both baking powder and bicarbonate of soda gave the tallest stacks and a gentle tang.
  • Ten minutes of resting thickens the batter and lets bubbles form, so the pancakes rise instead of spread.
  • Medium-low heat: each pancake takes a minute longer, but they colour evenly instead of burning outside and staying raw within.

Ingredients

Servings
4 servings
Units
  • 250 g plain flour
  • 25 g caster sugar
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp fine salt
  • 480 ml buttermilk
  • 2 large eggs
  • 45 g unsalted butter, melted and cooled, plus more for the pan
  • 1 tsp vanilla extract
  • 125 g blueberries, optional
  • maple syrup, to serve

Method

  1. In a large bowl, whisk the flour, sugar, baking powder, bicarbonate of soda and salt.

  2. In a second bowl, whisk the buttermilk and eggs, then whisk in the melted butter and vanilla. The butter must be cool or it will set in clumps; a few small flecks are fine.

  3. Pour the wet ingredients into the dry and fold with a spatula, 10–12 strokes, until no dry flour is visible but the batter is still lumpy. Leave it to rest for 10 minutes; it will thicken and start to bubble.

  4. Heat a large non-stick or cast-iron pan over medium-low heat for 3 minutes. Test with a teaspoon of batter: it should take about a minute to turn golden underneath. Wipe the pan with a thin film of butter.

  5. Pour 60 ml of batter per pancake and scatter over a few berries if using. Cook for 2–3 minutes, until bubbles on the surface pop and stay open and the edges look dry, then flip and cook for 1–2 minutes more.

  6. Keep the finished pancakes warm on a rack in a 100°C oven while you cook the rest. Serve with butter and maple syrup.

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What we tested

  • Milk with a spoon of lemon juice instead of buttermilk: thinner batter and flatter pancakes; workable in a pinch.
  • No rest: noticeably flatter, about two-thirds the height.
  • Separated eggs with whipped whites: very fluffy, but fragile and fussy. Not worth it on a weekday.

Keeping

Cooked pancakes freeze well with baking paper between them; reheat in a toaster or a 180°C oven for 8 minutes.

Swaps and notes

Makes about 12 pancakes. For a wholemeal version, replace 100 g of the flour with wholemeal and add 2 tbsp extra buttermilk.

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