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Buttermilk Pancakes
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Buttermilk Pancakes

Fluffy buttermilk pancakes for breakfast? Yes please! Make our base recipe and add your favourite toppings or switch it up by adding corn into the mixture for a savoury option.

Makes 15
Prep Time 10 mins
Cook Time 20 mins
Easy As
Ingredients
2 cups flour
2 tsp baking powder
½ tsp baking soda
2 Tbsp caster sugar
2 eggs
2 cups buttermilk
30 g butter, melted
Extra melted butter for cooking

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 1
Sift flour, baking powder and baking soda into a mixing bowl. Stir in sugar.
Step 2
Whisk together eggs and buttermilk. Pour into the dry ingredients with the melted butter and stir to mix.
Step 3
Brush the base of a frying pan or crepe pan with a little melted butter or oil, and gently heat the pan – do not allow the butter to burn! Drop spoonfuls ( about ¼ cup) of batter into the pan. Cook over a medium to low heat for approximately 3 minutes or until bubbles appear on the surface. Turn the pancakes and cook the other side for a further 2-3 minutes or until pancakes are golden and cooked. Cook the remaining batter.
Step 4
Serving Ideas:
Step 5
Stack 2-3 pancakes - top with grilled bacon, fried bananas and maple syrup
Step 6
Stack 2-3 pancakes - top with a scoop of your favourite ice-cream and spoon over Wattie’s Boysenberries in Syrup
Step 7
Stack 2-3 pancakes serve with Easy Salted Caramel Peanut Sauce (link to existing FIAM recipe) crème fraiche and drained Wattie’s Apricots in Syrup
Step 8
Serve buttermilk pancakes with scrambled eggs and grilled tomatoes and a side of ham or grilled bacon.
Tips
To make your own buttermilk. Put 1 Tbsp lemon juice or white vinegar into a jug. Add whole milk to make up to 1 cup. Allow to stand for 5 minutes before using.
Freeze pancakes on a tray in a single layer. Once frozen pack into sealable plastic bags. Remove pancakes from the freezer as required. Thaw at room temp. Once thawed can be re-heated in the microwave if wished. Store in freezer for up to 1 month.
Switch It Up
To make buttermilk corn pancakes - . Reduce caster sugar to 1 Tbsp and add ½ tsp salt. Add 1 cup of Wattie\u2019s frozen Corn Kernels to the batter. Cook as per method . Serve with grilled bacon and maple syrup
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Servings
Original recipe yields 15 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups flour
2 tsp baking powder
½ tsp baking soda
2 Tbsp caster sugar
2 eggs
2 cups buttermilk
30 g butter, melted
Extra melted butter for cooking
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