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A tall stack of buttermilk pancakes. There is some melted butter at the top and maple syrup drizzled all over.
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Buttermilk Pancakes

Easy buttermilk pancakes in 25 mins—no fancy tools. Top with butter and real maple syrup for a cafe-quality Sunday treat at home!
Makes 8 pancakes, enough for 2-3 people.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 8 pancakes
Author: Hangry Miss

Equipment

  • Small non-stick frying pan/crepe pan

Ingredients

Dry Ingredients

  • 140 g plain flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoons sugar

Wet Ingredients

  • 30 g unsalted butter
  • 170 g buttermilk (note)
  • 115 g Greek yoghurt (note)
  • 1 egg
  • handful fresh blueberries (optional)

To Serve:

  • maple syrup
  • salted butter

Instructions

  • Melt Butter – in a medium bowl, heat the butter in the microwave until mostly melted. Allow to fully melt by swirling it around.
    30 g unsalted butter
  • Dry Ingredients – use a bowl large enough to take all the pancake ingredients. Combine the flour (no need to sift), baking powder, baking soda, salt and sugar. Whisk together briefly with a hand whisk.
    140 g plain flour
    ½ teaspoon baking powder
    ¼ teaspoon baking soda
    ¼ teaspoon salt
    1 ½ teaspoons sugar
  • Wet Ingredients – to the melted and cooled butter, add the buttermilk, Greek yoghurt and egg. Combine well using the hand whisk from before (no need to wash in-between).
    170 g buttermilk
    115 g Greek yoghurt
    1 egg
  • Preheat Pan – over medium heat for a minute or two.
  • Combine Wet & Dry Ingredients – once ready to cook, tip the wet ingredients over the dry. With a light touch combine using a flexible spatula. Some flour lumps are fine - keep folding until there is no dry mix left.
  • Cook in Batches - dollop in (scant) ¼ cup’s worth of batter into your pan (no need to add oil or butter). Allow some space around them for spreading/flipping. Flatten down very gently with the back of a spoon so that they are about 1 cm thick all over (not domed). Cook for about 2 minutes, until bubbles burst and the underside browns. Lightly press in blueberries if using (around three per pancake). Gently flip and cook for another 2-3 minutes, until the sides no longer look molten and shiny. If the flip was a bit messy, you can tidy up with the edge of the offset spatula. Give the spatula a quick wipe to get rid of any uncooked batter. Transfer the cooked pancakes to a cooling rack and repeat until you have used all the batter.
    handful fresh blueberries
  • Serve! – with knobs of butter on the top and a generous drizzle of maple syrup
    salted butter
    maple syrup

Notes

Can I make my own buttermilk?
Yes! You need milk and lemon juice. To make the 170g of buttermilk used in this recipe, combine 170g of milk with 1 teaspoon of lemon juice. Stir well and let it sit for about 5-10 minutes. The acid in the lemon juice will curdle the milk, creating a buttermilk substitute.
No buttermilk or Greek yoghurt?
Swap with yogurt/sour cream/cream cheese, thinned with milk.