Buttermilk Pancakes

Nutrition · per serving

Steps

1. 1

   In a medium bowl, whisk together the plain flour, baking powder, caster sugar, and fine salt until evenly combined. This helps distribute the leavening so the pancakes rise evenly.

   120 g plain flour7 g baking powder15 g caster sugar1 g fine salt
2. 2

   In a second bowl or jug, whisk the buttermilk, egg, melted unsalted butter, and vanilla extract until smooth.

   180 ml buttermilk1 large egg20 g unsalted butter, melted2 ml vanilla extract
3. 3

   Pour the wet mixture into the dry ingredients and fold gently just until no dry streaks remain. A few small lumps are fine; overmixing will make the pancakes tough.

   120 g plain flour7 g baking powder15 g caster sugar1 g fine salt180 ml buttermilk1 large egg20 g unsalted butter, melted2 ml vanilla extract
4. 4

   Heat a non-stick frying pan or griddle over medium heat. Add a little of the unsalted butter and let it foam lightly without browning.

   10 g unsalted butter
5. 5

   Spoon the batter into the pan to make 4 pancakes. Cook for about 2 minutes, until bubbles appear on the surface and the edges look set. Scatter some blueberries over each pancake, then flip and cook for 1 to 2 minutes more until golden and springy in the centre. Adjust the heat if they colour too quickly.

   80 g blueberries
6. 6

   Repeat with the remaining butter as needed until all the batter is cooked. Stack the pancakes on warm plates, top with the remaining blueberries, and serve immediately with maple syrup poured over.

   10 g unsalted butter80 g blueberries60 ml maple syrup

Origin & History

Buttermilk pancakes are a classic American breakfast dish, especially associated with home kitchens and diners. Their popularity grew with the widespread use of chemical leaveners like baking powder in the 19th century, which made thick, fluffy pancakes quick and reliable to prepare.