My Best Buttermilk Pancakes

Ingredients

• 125 g (1 cup)all-purpose flour (maida)
• 50 g (½ cup)almond flour
• 10 g (2 teaspoons)baking powder
• 5 g (1 teaspoon)bicarbonate of soda
• 38 g (3 tablespoons)sugar
• to tastesalt
• 2 largeeggs
• 300 ml (1¼ cups)buttermilk
• 57 g (¼ cup), meltedbutter
• 1.25 ml (¼ teaspoon)vanilla essence
• as neededbutter, for greasing the pan

Instructions

1. 1

   Mix dry ingredients

   In a large bowl, whisk together both flours, the sugar, baking powder, bicarbonate of soda and salt until evenly combined.

2. 2

   Mix wet ingredients

   In a smaller bowl, whisk the eggs with the buttermilk and vanilla essence.

3. 3

   Combine the batter

   Pour the wet mixture into the dry ingredients. Gently fold and stir with a rubber spatula until just combined.

4. 4

   Add melted butter

   Stir in the melted butter, taking care not to overmix the batter.

5. 5

   Rest the batter

   Leave the batter to rest for 8–10 minutes.

6. 6

   Heat the pan

   Set a flat non-stick or cast-iron pan over low to medium heat and grease it with butter.

7. 7

   Scoop the batter

   Stir the batter before each scoop. Measure about 60 ml (¼ cup) for each pancake.

8. 8

   Fill the pan

   Pour in as many pancakes as will fit in the pan.

9. 9

   Flip the pancakes

   Flip each pancake as soon as bubbles appear on the surface; this may take less than 2 minutes.

10. 10

    Cook the other side

    Cook the second side for another 1–2 minutes, or until golden brown.

11. 11

    Stack the pancakes

    Remove the cooked pancakes from the pan and stack them.

12. 12

    Cook remaining batter

    Repeat with the rest of the batter, greasing the pan between batches.

13. 13

    Serve them warm

    Serve warm with maple syrup, honey or butter and seasonal fruit.

What are buttermilk pancakes?

Buttermilk pancakes are a familiar American breakfast, made from a soft batter cooked in rounds on a hot pan. Their tangy dairy base and gentle rise make them tender inside, with a lightly browned outside.

This version pairs all-purpose flour with almond flour for extra richness. Baking powder and bicarbonate of soda lift the batter, while a short rest gives the ingredients time to settle before cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 173 calories, 4g protein, 32g carbs, 5g fat.

The flour and sugar supply most of the carbohydrates, while butter, almond flour and eggs contribute fat; eggs and the flours also provide some protein. Pair a serving with seasonal fruit for a more balanced plate.

Why use two flours?

All-purpose flour: this provides the main structure for the pancakes, so they hold together when flipped.

Almond flour: its finer, richer texture complements the wheat flour. Whisk both thoroughly with the raising agents to distribute them evenly.

How to handle the batter

Gentle mixing: fold the wet ingredients into the dry just until combined. A few small lumps are preferable to a very smooth batter, which can become tough if overworked.

Butter at the end: stir in the melted butter after combining the other ingredients, then leave the batter for 8–10 minutes as directed.

When should you flip a pancake?

Surface bubbles: look for bubbles appearing on top, then flip promptly; the recipe notes that this can happen in under 2 minutes. Use the cue rather than relying only on the clock.

Golden colour: cook the second side for 1–2 minutes, until golden brown. If the outside colours too quickly, lower the heat before cooking the next batch.

Keep the pan heat steady

Low to medium heat gives the centres time to cook without over-browning the surfaces. A flat non-stick or cast-iron pan works for this method.

Grease between batches: use butter to coat the pan, and repeat between batches as instructed. Stir the batter before each scoop so it stays consistent.

Serving ideas

Serve the pancakes warm with maple syrup, honey or butter, as suggested in the recipe. Seasonal fruit makes a fresh accompaniment.

For a brunch spread, stack them on a platter and put toppings alongside so everyone can add their own.

Recipe notes & tips

• Measure each pancake with about 60 ml (¼ cup) of batter for consistent sizing.
• Stir the batter before every scoop, as directed.
• Fold only until the dry ingredients are just incorporated.
• Keep the pan at low to medium heat so the pancakes have time to cook through.
• Grease the pan again between batches.
• Serve the pancakes warm for the best texture.

Variations

• Fruit topping: serve with seasonal fruit for a fresh contrast.
• Honey finish: drizzle honey over the warm pancakes instead of maple syrup.
• Butter topping: add a little butter when serving.
• Maple option: serve with maple syrup for a classic topping.
• Almond note: keep the almond flour in the blend for its richer character.

Common mistakes to avoid

• Overmixing: stirring too vigorously can make the pancakes less tender; fold only until just combined.
• Skipping the rest: leave the batter for 8–10 minutes before cooking.
• Uneven portions: use about 60 ml (¼ cup) of batter for each pancake.
• Flipping too late: turn the pancake when bubbles appear on its surface.
• Crowding the pan: cook only as many pancakes as will fit in the pan.
• Forgetting to grease: butter the pan between batches as well as before the first one.

How to store

Keep leftover pancakes in an airtight container in the fridge and use within 3 days. Reheat in a pan over low heat or in the microwave until warm.

Frequently asked questions