Best Buttermilk Pancakes

This has become my fool-proof recipe for making fluffy American pancakes with minimal effort. They’re so easy to make, that you can easily whip them up before work for a satisfying weekday breakfast. Don’t forget to keep an eye on these when they’re cooking though – a few seconds too long and you’ve got yourself a pile of black, charred crisps.

Best Buttermilk Pancakes |
I always eat my pancakes with thick drizzles of honey, whereas Boyfriend scatters sugar and squirts lemon juice on top. How do you like your pancakes? With fresh berries? Nutella? Ice cream? Let me know in the comments section!
Best Buttermilk Pancakes |

This recipe makes enough for four portions and is adapted from Brown Eyed Baker.

130g flour
1tbsp sugar
1tsp baking powder
1tsp baking soda
Pinch of salt
250ml buttermilk
100ml sour cream
1 egg
2tbsp melted butter
1. Whisk the flour, sugar, baking powder, baking soda and salt together in a bowl.
2. In another bowl, whisk together the buttermilk, sour cream, egg and melted butter.
3. Pour in the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Leave to sit at room temperature for around 15 minutes.
4. Heat a large frying pan over a medium-high heat. Scoop some butter into the towel and swirl it around the pan until it is covered in a thin layer of melted butter.
5. Pour four small amounts of the mixture into the pan and cook until edges are set and bubbles on surface are just beginning to break. Flip the pancakes and continue to cook until second side is golden brown – 1 to 2 minutes longer.

Note – you must grease the pan with butter each time you add more batter or the pancakes will stick to the pan and burn.

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