Buttermilk Pancakes

Ingredients

• 240 g (2 cups)plain flour
• 10 ml (2 teaspoons)baking powder
• 5 ml (1 teaspoon)bicarbonate of soda
• 3.75 ml (¾ teaspoon)salt
• 25 g (2 tablespoons)sugar
• 480 ml (2 cups)buttermilk
• 60 g (4 tablespoons), plus more for cookingmelted butter
• 2eggs
• 5 ml (1 teaspoon)vanilla extract
• 75 g (½ cup)frozen berries
• 30 ml (2 tablespoons)water
• 30 ml (2 tablespoons)maple syrup

Instructions

1. 1

   Mix the batter

   Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a large bowl. Whisk in the buttermilk, melted butter, eggs and vanilla just until combined; the batter should remain slightly lumpy. Leave it to rest for 5 to 10 minutes.

2. 2

   Heat the pan

   While the batter rests, preheat a skillet or griddle over medium heat.

3. 3

   Cook the pancakes

   When the skillet is sizzling hot, melt 1 tablespoon of butter or coconut oil in it. Carefully pour or ladle about ¼ cup of batter per pancake.

4. 4

   Flip and finish

   When bubbles appear near the edges, flip each pancake and cook the other side for about 1 minute, or until golden brown.

5. 5

   Keep warm

   Transfer the cooked pancakes to a warming plate and continue cooking the remaining batter in the same way.

6. 6

   Make berry syrup

   Put the water and berries in a small saucepan. Cover and heat until the water starts to boil.

7. 7

   Simmer the berries

   Turn the heat to low, uncover the pan and simmer, stirring occasionally, until the berries are soft and half of the water has cooked off.

8. 8

   Finish the syrup

   Press the berries lightly with the back of a spoon to release their juices. If you prefer a smooth syrup, purée the mixture in a blender at this point. Add the maple syrup, stir and heat through for a couple more minutes.

9. 9

   Serve warm

   Serve the pancakes warm with butter and syrup, or with your preferred pancake toppings.

What are buttermilk pancakes?

Buttermilk pancakes are a familiar American breakfast: a soft, griddled batter served in a stack with sweet toppings. Buttermilk brings a mild tang, while the raising agents help the pancakes become light.

This version pairs the pancakes with a quick berry syrup made on the hob. The berries soften in water before maple syrup is stirred in, leaving a spoonable topping that can be smooth or pleasantly lumpy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 79 calories, 2g protein, 12g carbs, 3g fat.

The flour and sugar provide most of the carbohydrates, while butter contributes much of the fat. Buttermilk and eggs add some protein; serve the pancakes with fruit or another protein-rich breakfast item to round out the plate.

The batter basics

Dry ingredients: combine the flour, baking powder, bicarbonate of soda, salt and sugar before adding the wet ingredients, so the raising agents are distributed through the mixture.

Wet ingredients: whisk in the buttermilk, melted butter, eggs and vanilla only until the batter comes together. A few lumps are expected; mixing until completely smooth can make the pancakes less tender.

Why the batter rests

Resting time: leave the mixed batter for 5 to 10 minutes while the pan heats. This gives the flour time to absorb some liquid and lets you prepare the cooking surface without rushing.

Keep it brief: the method calls for a short rest, not an extended wait. Once the pan is ready, start cooking the batter.

Getting the pan and flip right

Pan heat: preheat over medium heat and wait until the skillet is sizzling hot before adding the cooking fat and batter. A steady medium heat helps the pancakes cook through as they brown.

Flip cue: watch for bubbles beginning to form near the pancake edges. Turn the pancake then, and cook the second side for about 1 minute, until golden brown.

A quick berry syrup

Soft berries: cover the berries and water while heating until the water starts to boil, then uncover and simmer over low heat. Stir occasionally as the berries soften and half of the water cooks off.

Choose the texture: pressing the berries with a spoon releases their juices but keeps some pieces intact. For a smoother result, the method allows you to blend them before adding the maple syrup.

Serving and batch cooking

Cook in batches: pour or ladle about ¼ cup of batter for each pancake, cooking as many as fit comfortably in your pan. Move finished pancakes to a warming plate while you work through the remaining batter.

Serve the pancakes warm with the berry syrup and butter, or choose other favourite pancake toppings. The recipe makes 24 pancakes, so it can suit a larger breakfast table.

Recipe notes & tips

• Measure the flour without packing it tightly into the measuring cup.
• Leave a few small lumps in the batter rather than whisking it completely smooth.
• Let the skillet heat fully before adding the cooking fat and batter.
• Use the bubbles near the edges as your cue to turn each pancake.
• Stir the berry mixture occasionally as it simmers to help it cook evenly.
• Keep cooked pancakes on a warming plate while you finish the batch.

Variations

• Mixed berries: use a mixture of frozen berries for a varied fruit flavour.
• Smooth syrup: blend the softened berry mixture before adding the maple syrup.
• Extra vanilla: add a little more vanilla for a stronger vanilla note.
• Coconut oil: use coconut oil instead of butter for cooking, as the method suggests.
• Classic topping: serve with butter and maple syrup instead of the berry mixture.

Common mistakes to avoid

• Overmixing the batter: stop as soon as it comes together so the pancakes stay tender.
• Skipping the rest: leave the batter for 5 to 10 minutes while the pan heats.
• Flipping too early: wait until bubbles appear near the edges before turning.
• Cooking on a cool pan: preheat over medium heat until the skillet is sizzling hot.
• Boiling the syrup hard: lower the heat after it starts to boil and simmer gently.
• Expecting smooth syrup: press the berries with a spoon, or blend them if you prefer no lumps.

How to store

Refrigerate leftover pancakes in a covered container and use within 3 days. Reheat them in a warm pan or microwave until heated through. Store the berry syrup separately in the fridge and rewarm gently before serving.

Frequently asked questions