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Kelsey curtis owwyniuoyiu unsplash
Photo by Kelsey Curtis on Unsplash

Buttermilk pancakes

These American-style pancakes are thicker than crêpes but have a light and fluffy texture.

Serving: 6
Time: 20 minutes
Difficulty: Easy


  • 250g self-raising flour
  • 2 teaspoons baking soda
  • 1 pinch salt
  • 1 tablespoon caster sugar
  • 225ml buttermilk
  • 400ml low-fat milk
  • 2 organic eggs
  • 4 tablespoons unsalted butter, melted


  1. Mix all the dry ingredients in a bowl.
  2. In a jug, mix all the wet ingredients together. Pour the wet ingredients into the dry and whisk or stir to combine. Don’t over-mix it. A few little lumps are normal and should disappear after a few minutes.
  3. Heat a large frying pan over a high heat. Once hot, brush some butter or oil on the pan. Using a ladle, pour the pancake batter onto the hot pan, ensuring each pancake is kept about 5cm apart from each other.
  4. Once bubbles being to appear on the top of the pancake batter, turn with a fish slice and cook on the other side for another minute. You want a nice, golden brown colour.
  5. Keep the pancakes warms in an oven until all the batter is used up.

The pancakes work perfectly with a berry compote on top. Get the recipe for one here


Add some blueberries to the pancake mix as soon as they hit the pan.