Buttermilk Pancakes are incredibly soft and fluffy, with the most delicious flavour! These pancakes are perfect for a weekend breakfast or brunch!

There’s no mistaking the buttery, slightly tangy flavour that buttermilk brings to pancakes. It’s what makes this our favourite pancake recipe. Serve up a stack of these fluffy buttermilk pancakes for breakfast, and everyone at the table will be happy!

Buttermilk is the key to making the best thick and fluffy pancakes! Since buttermilk is acidic, it helps to activate the baking powder in your pancake batter. This creates lift when you cook the pancakes, so that they turn out extra thick and fluffy.

Buttermilk can also help to break down the gluten in flour. So adding buttermilk to your pancake batter can help to make your pancakes extra soft and tender.

As if that isn’t enough, buttermilk also adds a delicious tangy flavour to pancakes.

Another secret weapon is essentially the meringue you make. This adds more lift and a velvety smooth texture to your buttermilk pancakes.

INGREDIENTS

625ml buttermilk

1tsp vanilla extract

4 egg yolks

4 egg whites

190g caster sugar, plus 2tbsp

250g plain flour

1/2tsp baking powder

pinch of salt

METHOD

• Separate the egg whites and yolks. Set aside the yolks. In a mixing bowl, using an electric stand mixer, start to beat the whites until they start forming soft peaks. Slowly add the 2tbsp of caster sugar to the egg whites, whist still whisking. Continue until stiff peaks have formed.

• Meanwhile, mix the flour, sugar, baking powder, and salt together in a large mixing bowl.

• Add the buttermilk, vanilla, and egg yolks to the bowl with the dry ingredients. Mix together until combined. Take care not to over-mix.

• Gently fold the beaten egg whites into the batter. At this point you can add extras, such as berries of choc chips to the batter as desired.

• To cook the pancakes, preheat a good non-stick pan over low-medium heat. Once heated, lightly oil the pan. Also preheat your oven to 80ºC to keep your pancakes warm as you cook the batter in batches.

• For each pancake, measure out enough batter to fill the bottom of pan. Cook until bubbles start to form on the surface of the pancake. Flip and cook the other side of the pancake is golden brown.

• Transfer the just cooked pancakes onto an oven safe dish or pan. Keep warm in the oven until all the batter is cooked and you are ready to serve.

• Serve with maple syrup, butter, honey, berries, yoghurt or anything else you like.