Buttermilk pancakes

Name: Buttermilk pancakes
Yield: About 14 pancakes
Cuisine: United States
Ingredients: 280 g All-purpose flour Plain; 65 g Caster sugar; 6.25 mL Baking powder Level measure; 2.5 mL Baking soda Level measure; 1.25 mL Fine salt Level measure; 2 Large eggs; 480 mL Buttermilk; 85 g Unsalted butter Melted and cooled slightly; As needed Neutral oil Thin film for cooking

Makes: About 14 pancakes
Heat: Medium heat
Cooking time: About 2 min per side

Resting, cooling and chilling are additional to cooking time.

United States · Pancakes

Buttermilk pancakes

Thick, tender pancakes with a lightly tangy flavour.

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Ingredients

Group	Ingredient	Amount	Preparation
Dry	All-purpose flour	280 g	Plain
Dry	Caster sugar	65 g
Dry	Baking powder	6.25 mL	Level measure
Dry	Baking soda	2.5 mL	Level measure
Dry	Fine salt	1.25 mL	Level measure
Wet	Large eggs	2
Wet	Buttermilk	480 mL
Wet	Unsalted butter	85 g	Melted and cooled slightly
Pan	Neutral oil	As needed	Thin film for cooking

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Nonstick frying pan or griddle	Use a frying pan of similar diameter and weight. Keep a lid if specified; check oven and broiler ratings if it goes in the oven.
Bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.

Timing & recipe details

Time & temperature

Cooking temperature: Medium heat
Cooking time: About 2 min per side

Resting, cooling and chilling are additional to cooking time.

Makes: About 14 pancakes
Heat: Medium heat
Plan for: About 35 minutes

Method

01 · Mix dry ingredients
1 min
Use: Dry
Whisk the dry group.
Ready when: Leavening dispersed.
01 Mix dry ingredientsWhisk the dry group.
02 · Mix wet ingredients
2 min
Use: Wet
Whisk eggs and buttermilk, then gradually whisk in warm melted butter.
Ready when: Even liquid mixture.
02 Mix wet ingredientsWhisk eggs and buttermilk, then gradually whisk in warm melted butter.
03 · Combine
5 min
Use: Mix dry ingredients, Mix wet ingredients
Fold wet into dry; leave small lumps. Rest while heating the pan.
Ready when: Thick, pourable batter.
03 CombineFold wet into dry; leave small lumps. Rest while heating the pan.
04 · Cook
About 2 min per side
Use: Combine, Pan
Wipe a thin oil film over the hot pan. Add roughly 60 mL batter per pancake. Flip when bubbles open and edges lose their gloss.
Ready when: Golden outside; centre springy and cooked.
04 CookWipe a thin oil film over the hot pan. Add roughly 60 mL batter per pancake. Flip when bubbles open and edges lose their gloss.
05 · Serve
Immediately
Use: Cook
Serve promptly, keeping batches loosely covered briefly if needed.
Ready when: Fluffy middle, no wet batter.
05 ServeServe promptly, keeping batches loosely covered briefly if needed.

What to look for

Stage	Look / feel for	Needs attention
Combine	Thick, pourable batter.	Stop at this cue rather than relying only on elapsed time.
Cook	Golden outside; centre springy and cooked.	Stop at this cue rather than relying only on elapsed time.
Serve	Fluffy middle, no wet batter.	Stop at this cue rather than relying only on elapsed time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Brown outside, raw inside	Pan too hot or pancakes too large.	Lower heat and make smaller pancakes.	Cook a test pancake first.
Rubbery pancakes	Batter overmixed.	Cook remaining batter gently.	Leave small lumps; avoid repeated stirring.

For blueberry pancakes, scatter a few berries over each portion just after pouring. Keep fruit amounts modest so the centres cook through.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
All-purpose flour	Plain	No required brand	Match the ingredient type
Baking powder	Level measure	No required brand	Match the ingredient type
Baking soda	Level measure	No required brand	Match the ingredient type
Fine salt	Level measure	No required brand	Match the ingredient type
Unsalted butter	Melted and cooled slightly	No required brand	Match the ingredient type
Neutral oil	Thin film for cooking	No required brand	Match the ingredient type

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Plain wheat flourEqual weight	Use plain flour, not self-raising; mix only until combined.	Similar result; stronger bread flour produces a firmer crumb.
Buttermilk	Milk with lemon juice30 mL lemon juice + milk to make 480 mL	Rest 5 minutes before use.	Thinner than cultured buttermilk; pancakes spread more.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe