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Buttermilk Pancakes


  • 300 grams plain flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 2 large eggs - separated
  • 400 grams buttermilk
  • 0.5 teaspoon vanilla extract
  • 25 grams butter - melted


  • Mix together the flour, bicarbonate of soda, baking powder, salt, and sugar in a large bowl
  • Separate the eggs, putting the whites into a separate, small bowl and adding the yolks to the flour mixture
  • Add the buttermilk, vanilla extract and melted butter to the flour and egg yolks and beat well
  • Whisk the eggs whites until stiff and then fold into the rest of the batter
  • Fry spoonfuls of the mixture in a well-buttered, medium-hot frying pan. Wait until bubbles appear and burst on the surface before flipping over


To make the perfect bacon to go with these, use the line a large pyrex dish with rashers of thin-sliced streaky bacon (the type sold in UK supermarkets as “pancetta” or “pancetta-style” works best); put the dish on the middle rack of a cold oven; turn the oven on to 200 C conventional / 180 C fan and set a timer for 20 minutes. When the timer is up you will have perfect crispy bacon. Serve with the pancakes and plenty of maple syrup.