This recipe is a great way to make pancakes when you have self-raising flour and no baking powder. Buttermilk Pancakes with Self Raising Flour give the finished pancakes an extra boost of height and makes a truly beautiful stack of pancakes.
5 from 6 votes
Prep Time 10mins
Cook Time 5mins
Total Time 15mins
Course Breakfast, Brunch
Cuisine British, English, International
½teaspoonbicarbonate of soda
1tablespooncaster sugar(or granulated sugar)
unsalted butter(for greasing the frying pan)
Sieve the self-raising flour, bicarbonate of soda and caster sugar into a large mixing bowl.
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.
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 buttermilk pancakes and 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.
Buttermilk Pancakes with Self Raising Flour will give the pancakes a great rise and look beautiful as a stack.
If you are making a lot you can place the pancakes on a warmed plate and cover them with a clean teatowel until you are ready to eat them.