Easy Buttermilk Pancake Recipe
Buttermilk pancakes are thick and spongy with less fat needed to achieve the softness.
Prep Time6 mins
Cook Time20 mins
Total Time26 mins
- 2 cups self raising flour if using plain flour add 1 teaspoon bicarb soda and 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 eggs
- 2 tablespoon melted butter or oil
- 2 cups buttermilk
Mix all dry ingredients together.
Beat the eggs and add melted butter or oil.
Add one cup of buttermilk to the eggs, mix well.
Pour buttermilk and eggs mixture into dry ingredients and mix all quickly into a thick batter with a whisk. By adding half the required liquid first the batter will be smooth and without clumps.
Now add the second cup of buttermilk and incorporate gently. Add more buttermilk if the batter is too thick.
At this stage you can add some corn, herbs, grated cheese or carrot for savoury or chopped fruit or berries for the sweet version.
Pour the batter into medium hot oiled pan or griddle – about ¼ of cup or more for larger pancakes. Cook as many at the time as you can fit in your pan without sticking together.
Turn over when bubbles appear on the top and cook the other side until golden.