The Best Easy Buttermilk Pancake Recipe (Golden Brown)

Ingredients

• 270 g (2¼ cups)all-purpose flour
• 50 g (¼ cup)granulated sugar
• 1½ teaspoonsbaking powder
• 1 teaspoonbicarbonate of soda
• ½ teaspoonsalt
• ¼ teaspoonground nutmeg
• 2 largeeggs
• 454 ml (2 cups)full-fat buttermilk
• 2 teaspoonspure vanilla extract
• to tastemaple syrup and butter, for serving

Instructions

1. 1

   Mix the dry ingredients

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

2. 2

   Combine the wet ingredients

   Lightly beat the eggs in a separate bowl, then mix in the buttermilk and vanilla. Stir the wet mixture into the dry ingredients just until combined.

3. 3

   Heat the pan

   Heat a buttered frying pan or griddle. Pour the batter in ⅓-cup portions, leaving space between the pancakes.

4. 4

   Cook the pancakes

   Cook until small bubbles appear on the surface, about 2 minutes. Flip and cook for another 1–2 minutes, until golden brown. Repeat with the remaining batter.

5. 5

   Serve warm

   Serve the pancakes warm with maple syrup and butter.

What are buttermilk pancakes?

Buttermilk pancakes are a familiar American breakfast, made from a simple batter cooked on a hot pan or griddle. Buttermilk gives them a gently tangy flavour and helps create a tender, fluffy texture.

This version balances the buttermilk with vanilla, a little nutmeg and sugar. Baking powder and bicarbonate of soda provide lift, while mixing the batter only until combined helps keep the pancakes soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 121 calories, 4g protein, 17g carbs, 4g fat.

The flour and sugar provide most of the carbohydrates, while the eggs and buttermilk contribute protein. Full-fat buttermilk, eggs and the butter served on top provide fat; maple syrup adds further carbohydrate. Pair a serving with fruit for a fresh contrast, or add yoghurt if you want a more substantial plate.

Why use buttermilk?

Buttermilk: Its tang complements the sweetness and gives the pancakes a richer flavour than plain milk would.

Bicarbonate of soda: It works alongside the acidic buttermilk to help the batter rise. Keep the proportions as written for a balanced result.

Mix the batter gently

Dry ingredients: Whisking the flour, sugar, raising agents, salt and nutmeg first spreads them evenly through the batter.

Wet ingredients: Beat the eggs lightly, then combine them with the buttermilk and vanilla before adding them to the dry mixture. Stop stirring as soon as the ingredients come together; a few small lumps are preferable to an overworked batter.

Look for bubbles before flipping

First side: The surface bubbles are a useful cue that the underside has had time to cook. This usually takes about 2 minutes, though the heat of the pan affects the timing.

Second side: After flipping, cook for about 1–2 minutes more, until golden brown. Adjust the heat if the outside colours too quickly before the pancake is cooked through.

Keep the pancakes evenly sized

Portions: Using ⅓ cup of batter for each pancake helps them cook at a similar rate. Leave space between portions so they are easier to turn.

Batch cooking: Cook the pancakes in batches and repeat until the batter is used. If needed, lower the heat slightly between batches so the pan does not become too hot.

Choose your toppings

Classic finish: Butter and maple syrup make a simple, sweet topping that suits the tangy pancakes.

For a fuller breakfast, serve them with fresh fruit or yoghurt on the side. These additions can be served separately so everyone can choose their own combination.

Recipe notes & tips

• Measure the flour without packing it into the cup or container.
• Whisk the dry ingredients thoroughly before adding the wet mixture.
• Stir only until the batter comes together to avoid dense pancakes.
• Use a consistent ⅓-cup portion for evenly sized pancakes.
• Wait for bubbles to appear before flipping each pancake.
• Adjust the heat between batches if the pancakes brown too quickly.

Variations

• Add blueberries: Fold a small handful into the batter just before cooking.
• Add chocolate chips: Sprinkle them over each pancake after pouring the batter into the pan.
• Try cinnamon: Replace the nutmeg with ground cinnamon for a different warm spice note.
• Add sliced banana: Serve the pancakes with banana slices alongside the maple syrup.
• Use fruit toppings: Top with fresh berries for a bright, tart contrast.

Common mistakes to avoid

• Overmixing the batter: Stir only until the flour is incorporated so the pancakes stay tender.
• Flipping too early: Wait for small bubbles to appear on the surface before turning.
• Using excessive heat: Lower the heat if the outside browns before the centre is cooked.
• Crowding the pan: Leave space between pancakes so you can turn them easily.
• Uneven portions: Measure each pancake with the same ⅓-cup amount for more consistent cooking.

How to store

Refrigerate leftover pancakes in a covered container for up to 3 days. Reheat in a frying pan or toaster until warmed through, or use a microwave for a quick reheat.

Frequently asked questions