Fluffy Buttermilk Pancakes

The Ultimate Morning Treat – Light, Airy, and Perfectly Golden Every Time

These fluffy buttermilk pancakes are the ultimate breakfast indulgence — soft on the inside, golden on the outside, and irresistibly light. They come together quickly, using simple ingredients that create that classic diner-style pancake texture everyone loves.

Buttermilk is the secret ingredient here. Its slight tang and rich texture react beautifully with the baking soda, giving the pancakes an incredible rise and that melt-in-your-mouth tenderness. Don’t worry if you don’t have buttermilk on hand — you can easily make a quick substitute with regular milk and lemon juice or vinegar.

How to Make a Quick Buttermilk Substitute

To make homemade buttermilk, combine 1 scant cup of milk with 1 tablespoon of lemon juice or white vinegar. Stir and let it rest at room temperature for 5 minutes. The milk will slightly thicken and curdle — that’s exactly what you want! It won’t be as thick as traditional buttermilk, but it will deliver the same fluffy results.

Ingredients

• 350g (12 oz) self-raising flour
• 1 tsp baking soda (bicarbonate of soda)
• ½ tsp salt
• 2 tbsp caster sugar
• 200ml (7 fl oz) buttermilk
• 400ml (14 fl oz) semi-skimmed milk
• 2 large eggs, room temperature
• 85g (3 oz) unsalted butter, melted (plus extra for frying)
• Maple syrup, for serving

(You can skip the bacon if you prefer a sweet-only breakfast or replace it with fresh fruit or nuts.)

Directions

1. Mix the Dry Ingredients
   In a large bowl, sift together the self-raising flour, baking soda, salt, and sugar. This ensures the pancakes stay airy and lump-free.
2. Whisk the Wet Ingredients
   In a separate bowl or large jug, whisk together the buttermilk, milk, eggs, and melted butter until smooth.
3. Combine the Batter
   Gradually pour the wet mixture into the dry ingredients. Stir gently with a whisk or wooden spoon until just combined. The batter should be slightly lumpy — overmixing can make pancakes tough.
4. Cook the Pancakes
   Heat a non-stick frying pan or griddle over medium heat and lightly brush it with butter. Using a ladle, pour a small amount of batter into the pan to form round pancakes.

   Cook for about 1 minute, until bubbles start to form on the surface and the underside turns golden brown. Flip and cook for another 30–60 seconds until cooked through.

5. Repeat and Keep Warm
   Continue cooking the remaining batter, adding a little butter to the pan as needed. Stack the cooked pancakes on a plate and cover lightly with foil to keep them warm.
6. Serve and Enjoy
   Serve your fluffy pancakes warm with a drizzle of maple syrup, a pat of butter, or your favorite toppings — from fresh berries and whipped cream to sliced bananas and honey.

Tips for the Perfect Pancakes

• Let the batter rest for 5–10 minutes before cooking to help it thicken.
• Use medium heat — too high, and they’ll brown before the inside cooks through.
• For extra flavor, try adding a pinch of cinnamon or a splash of vanilla extract.