Buttermilk pancakes

    25 mins

    These are a favourite and its worth using the buttermilk for the flavour but any other milk will do just fine.

    550 people made this

    Serves: 2 

    • 1¼ cups (155g) plain flour
    • 1 egg
    • 1¼ cups (315ml) buttermilk
    • ¼ cup (60g) white sugar
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • ¼ cup (65ml) vegetable oil

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat a frypan over medium heat. Combine all ingredients in a blender, or beat together well in a bowl until smooth.
    2. Pour about ¼ cup batter for each pancake into the frypan and cook until small bubbles start to form on top, about 2 to 3 minutes. Flip the pancakes over and cook until browned and cooked through, 1 to 2 minutes.
    3. Serve with golden or maple syrup and fruit.

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    Reviews and ratings
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    Reviews in English (496)


    My son asked for pancakes this morning, and this recipe came up. Instant success - the pancakes were fluffy, delicious and easy to make. Perfect recipe!  -  19 Feb 2010


    Light, fluffy, everything a pancake should be - I cut the sugar down to 2 Tbsp., added 1 tsp. of vanilla, and used 2 Tbsp. of melted butter vs. 1/4 c. of vegetable oil.  -  02 Jan 2010  (Review from Allrecipes US | Canada)


    These were really, really good! Very light and fluffy and definitely restaurant quality. I was able to made 12 medium size pancakes by upping the flour and buttermilk to 1/2 a cup, but left everything else the same. I also added a splash of vanilla extract to the batter and used brown sugar. These really didn't need syrup. We rolled them up with sausage links and hubby (who's not a breakfast person) had 2 helpings. I'm so glad I gave these a try. Highly recommended! Thanks bunches Amber  -  04 May 2003  (Review from Allrecipes US | Canada)