Buttermilk pancakes = fluffy bites of breakfast heaven!
Pancakes are everyone’s favourite brunch food right? They feel decadent and fancy but they’re pretty easy to make with straightforward ingredients. The trick is in the cooking method!
If you want your pancakes to have a perfect circular shape, with the thick height in our photos, you’ll need to use some cooking rings. We’ve included instructions to cook these either with our without rings, they’ll turn our delicious either way!
How to make buttermilk pancakes:
Ingredients
- 200g plain white flour
- 2tsp baking powder
- Half tsp bicarbonate of soda
- 2tbsp golden caster sugar
- Pinch of salt
- 2 medium eggs
- 25g butter – melted
- 300ml buttermilk
- 3tbsp milk (whatever type you have on hand)
- 1tbsp or so of oil (whatever you have on hand that has minimal flavour)
Step by step buttermilk pancakes:
- Start by melting your butter in a bowl, set it aside to cool slightly
- Combine all of your dry ingredients in a large bowl (flour, baking soda, bicarbonate of soda, sugar & salt). Stir well
- In a separate bowl, mix together the wet ingredients (eggs, melted butter, buttermilk & milk)
- Add the wet ingredient mix to the dry ingredient mix and stir to combine
- Get a pan hot and add a dash of the cooking oil, just to coat the pan slightly
If using cooking rings (roughly 8 minutes to cook):
- Coat the inside of your cooking rings with oil and add to the pan to get hot
- Once the pan and ring(s) are hot, turn the heat down to low/medium
- Using a ladle, pour roughly 1/8th of the mixture into the centre of the ring. Cook on this side for 4-5 minutes, it should slowly rise and fill the ring space
- Once you see holes/bubbles appearing and the edges look firm and are starting to crisp slightly, remove the ring and flip the pancake. You might need a butter knife to ensure the ring is not stuck to the pancake before removing
- Cook for a further 2-3 minutes on the 2nd side
- Remove and place on a rack to cool
- Serve!
Without cooking rings (roughly 6 minutes to cook):
- Once the pan is hot, turn heat down to low/medium
- Using a ladle, pour roughly 1/8th of the mixture into your pan, cooking for about 3 minutes, you’ll see some spread and rise on the pancake(s)
- Once you see bubbles/holes appearing and the edges are firming/crisping up – it’s time to flip
- Flip the pancake(s) and allow to cook for a further 3 minutes or until cooked through
- Remove and place on a rack to cool
- Serve!
We served our buttermilk pancakes with fresh strawberries, Nutella and granola but some other options include:
- Classic maple syrup
- Banana, blueberries & maple syrup
- Strawberries & cream
- Make it savoury with bacon & eggs
You might like some of our other tasty breakfast and brunch recipes:
Quick Cinnamon Brioche French Toast
Buttermilk Pancakes
Fluffy, delicious buttermilk pancakes – you'll want to make these for your next brunch date. So versatile, so worth it.
Equipment
- Frying Pan we use carbon steel
- Pancake / egg rings metal – optional
- 2 large mixing bowls
- Spatula
- Whisk
- Wire cooling rack optional
- Ladle
Ingredients
- 200 g plain white flour
- 2 tsp baking powder
- half tsp bicarbonate of soda
- 2 tbsp golden caster sugar
- pinch salt
- 2 medium eggs
- 25 g butter melted
- 300 ml buttermilk
- 3 tbsp milk any kind you have on hand
- 1 tbsp oil any oil you have on hand – preferably with minimal flavour
Instructions
- Start by melting your butter in a bowl, set it aside to cool slightly
- Combine all of your dry ingredients in a large bowl (flour, baking soda, bicarbonate of soda, sugar & salt). Stir well
- In a separate bowl, mix together the wet ingredients (eggs, melted butter, buttermilk & milk)
- Add the wet ingredient mix to the dry ingredient mix and stir to combine
- Get a pan hot and add a dash of the cooking oil, just to coat the pan slightly
If using cooking rings (roughly 8 minutes to cook):
- Coat the inside of your cooking rings with oil and add to the pan to get hot
- Once the pan and ring(s) are hot, turn the heat down to low/medium
- Using a ladle, pour roughly 1/8th of the mixture into the centre of the ring. Cook on this side for 4-5 minutes, it should slowly rise and fill the ring space
- Once you see holes/bubbles appearing and the edges look firm and are starting to crisp slightly, remove the ring and flip the pancake. You might need a butter knife to ensure the ring is not stuck to the pancake before removing
- Cook for a further 2-3 minutes on the 2nd side. Remove and place on a rack to cool. Serve!
Without cooking rings (roughly 6 minutes to cook):
- Once the pan is hot, turn heat down to low/medium
- Using a ladle, pour roughly 1/8th of the mixture into your pan, cooking for about 3 minutes, you'll see some spread and rise on the pancake(s)
- Once you see bubbles/holes appearing and the edges are firming/crisping up – it's time to flip
- Flip the pancake(s) and allow to cook for a further 3 minutes or until cooked through. Remove and place on a rack to cool. Serve!
Notes
*177 calories per pancake
Using cooking rings is optional – this just gives you a big more height and uniform shape!
Cooking time is slightly higher with the rings and the pancakes are thicker – it takes longer to cook the whole way though.
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