Weekend mornings were made for pancakes and brunch. These Easy buttermilk pancakes UK recipe are perfect for a family breakfast. They can be whipped up quickly and when combined with your favourite pancake toppings everyone is happy. Adding buttermilk to the classic recipe makes for extra fluffy pancakes. Enjoy my perfect buttermilk pancakes for two recipe.
Why you’ll love this buttermilk pancake recipe
This recipe is so easy, its a classic: combine the dry ingredients, combine the wet ones and mix! You can even store the leftover batter for a couple days in the fridge for fluffy pancakes every day!
You can make this recipe your own by adding your favourite toppings to serve or even add them to mix for your own buttermilk pancake UK recipe.
This is a traditional recipe for plain flour buttermilk pancakes. You use plain flour and a raising agent to achieve that beautiful tall fluffy pancake.
Scroll down to the full plain flour buttermilk pancakes UK recipe.
- plain flour / all purpose flour
- teaspoon bicarbonate of soda (baking soda for our USA friends)
- teaspoon baking powder
- small pinch salt
- tablespoon caster sugar (or granulated sugar)
- large eggs
- just a dash of vanilla extract
- milk (whole, semi/ half and half or skimmed)
- unsalted butter for greasing the frying pan
How to make buttermilk pancakes with plain flour – step by step
- Start by sieving the dry ingredients together (plain flour, bicarbonate of soda, baking powder and caster sugar) into a large mixing bowl. Give them a quick stir to combine them. Sieving them all in helps breaks up all lumps to make the finished buttermilk pancake batter really smooth.
- In a separate jug or bowl whisk together the egg, buttermilk, vanilla and milk.
- Gently whisk the milk mixture into the flour mix until you have a smooth and lump-free batter. This will not take long but these pancakes are worth the wait.
- Place your frying pan on a medium heat and add a teaspoon of butter to melt in the pan.
- Spoon the mixture into the pan leaving space between them. Make them the size of buttermilk pancakes you want. I prefer a stack of mini ones but you could make one giant one if you fancy.
- Keep an eye on the pancakes and after about 1-2 minutes flip them over and cook for another 60 seconds until golden brown on both sides – if you aren’t feeling up to it. You can flip your pancakes with a spatula.
- Serve the pancakes and enjoy with your favourite toppings.
Top Tips for the best Buttermilk Pancakes
Let your batter rest for 10 – 15minutes after you make it, this gives the buttermilk time to combine and create extra fluffy pancakes!
Serve with lashings of juicy mixed berry compote.
If you have any batter leftover – cook the pancakes and save them in the fridge until you fancy a snack. They heat up in the microwave really well.
As this plain flour buttermilk pancakes recipe uses plain flour you will need to add baking powder and bicarbonate of soda. It is two rising agents but I promise it’s worth it to use both. If you only have self raising flour then check out my recipe for buttermilk pancakes with self raising flour.
With a healthy dose of Sunday morning sunshine and a latte in hand.
Warm pancakes are perfect with all kinds of toppings: cream, hot caramel sauce, the classic bacon and maple syrup.
Head down to the variations section below to see my favourite choice of toppings.
Experiment with you favourite toppings and let me know in the comments below!
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All you really need for this recipe is a mixing bowl and and a frying pan. Its a simple recipe with a simple list of equipment.
If you aren’t a confident pancake flipper you can use a spatula to avoid any pancake casualties.
Storing / Making ahead of time options
You can make this buttermilk pancake recipe up to 2/3 days in advance of cooking but I would recommend making the batter and cooking the pancakes fresh as this leads to optimally fluffy pancakes.
If you do have any pancakes left over you can store them in an air tight container in the fridge for 3 days. But they are best eaten on the day of cooking.
Substitutions and variations
Blueberry buttermilk pancakes UK recipe are a wonderful way to pimp up this plain flour buttermilk pancakes recipe. You can either stud the blueberries into the pancakes as you pour them into the pan or mix them into the batter as you make it with the milk.
Sliced banana on top the pancakes with a hot caramel sauce is perfect for a warm winter breakfast. You could even caramelise the bananas – just place the slices in a hot pan with some sugar. PERFECT!
The Biscoff spread is one of my favourite sweet spreads. Its buttery biscuit flavour is delicious and not too sweet for a breakfast snack. Its rich spiced taste pairs perfectly with this recipe, simply spread a healthy does in between layers on pancakes.
What are the best toppings for buttermilk pancakes?
Personally I love chocolate toppings, melted chocolate, chocolate sauce, chocolate spread. All the chocolate toppings. But you can add any topping to these buttermilk pancakes that you enjoy usually.
Can I make buttermilk pancakes in advance?
Yes, the batter will last in the fridge for up to 3 days. It is best when you make it fresh though. As these are buttermilk pancakes UK recipe with plain flour the adding of the bicarbonate of sofa and baking powder will help it rise to get that beautiful chunky but light and fluffy pancake.
What does buttermilk do in pancakes?
Buttermilk is a little bit acidic and when it combines with the baking powder in the batter it adds extra height to the pancakes for a super fluffy recipe. It will also break down the strands of gluten to add to a softer crumb.
Is milk or buttermilk better for pancakes?
Personal choice! I love this buttermilk pancake recipe because I love fluffy pancakes but if you prefer a classic taste and slightly denser batter then use ordinary milk.
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Easy Buttermilk Pancakes UK recipe
- 125 g (1 cups) plain flour / all purpose flour
- ½ teaspoon (½ teaspoon) baking powder (heaped)
- ½ teaspoon (½ teaspoon) bicarbonate of soda
- small pinch (small pinch) salt
- 2 tablespoons (2 tablespoons) caster sugar (or granulated sugar)
- 1 large (1 large) egg
- 1 teaspoon (1 teaspoon) vanilla extract
- 100 ml (100 ml) buttermilk
- 40 ml (40 ml) milk
- (2 ⅚ oz) unsalted butter (for greasing the pan)
- Sieve into a large bowl the plain flour, bicarbonate of soda, baking powder and caster sugar.
- In a new jug whisk together the egg, buttermilk, vanilla and milk until combined.
- Whisk the milk mixture into the flour mix until you have a smooth and lump-free batter.
- Place your frying pan on a medium-low heat and add a teaspoon of butter to melt in the pan. If it's a super non stick pan you won't need much butter.
- Spoon the mixture into the pan leaving space between them. Make them the size of buttermilk pancakes you want. I tend to do 3 at a time in my frying pan.
- Keep an eye on the buttermilk pancakes and when you start to see bubbles appear (after about 1-2 minutes) flip them over and cook for another 60 seconds until golden brown on both sides.
- Serve the pancakes and enjoy with your favourite toppings.
- If you have leftover batter you can store it in the fridge for up to 3 days.
- If you have leftover pancakes you can freeze the buttermilk pancakes for up to 3 months. Allow to defrost and gently warm up in a frying pan.
- I prefer a stack of mini buttermilk pancakes but you could make one giant one if you fancy.
- If it’s a super non stick pan you won’t need much butter.
Please note that the nutrition information provided above is approximate and meant as a guideline only.