Buttermilk Pancakes Recipe

Name: Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 210g plain flour; 3T castor sugar; 1.5t baking powder; 0.5t baking soda; 0.25t salt; 375 buttermilk; 45g unsalted butter, melted; 2 eggs; 0.5t vanilla; 1T butter for cooking

Servings: persons

1
Sift the dry ingredients into a large bowl. In a separate bowl gently whisk together buttermilk, melted butter, eggs & vanilla. Pour the liquid over the dry ingredients and stir together until just combined. Heat griddle to 180C. (??). Melt 1T butter on to the griddle. With a ladle held 6-8cm above the cooking surface, or using a jug, pour a pancake 12-15cm wide. Once it has settled (about 10-20 seconds) add another 30ml of batter to the centre, being careful not to let it flow over the edges. This creates a thicker pancake. Cook until bubbles form on top and the batter is set 2/3 of the way through. Check that the bottom is golden brown then flip the pancake gently. When the second side is light brown, remove from the heat. Make a stack of 3 pancakes and pour real maple syrup over the top. To keep pancakes hot preheat oven to 100C &c..

68103

kcal

Calories

7629

Fat

229

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 210g plain flour, 3T castor sugar, 1.5t baking powder, 0.5t baking soda, and more.

Yes, Buttermilk Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Pancakes

How did you like this recipe?

Frequently Asked Questions