Mary Berry Recipes

Home / Breakfast / Mary's Fluffy Buttermilk Pancakes

Oh, what a joy it is to wake up to the aroma of freshly made pancakes! For generations, pancakes have held a special place at our breakfast tables, bringing smiles and warmth to family gatherings. They're a dish that feels both comforting and celebratory, a simple pleasure that can elevate any morning into something truly special.

My recipe for these delightful buttermilk pancakes is one I've cherished for years. It's wonderfully straightforward, relying on classic ingredients and a gentle touch to achieve that coveted light-as-air texture. The secret, my dears, lies in the buttermilk, which not only tenderises the batter but also reacts beautifully with a touch of bicarbonate of soda to create those lovely, airy pockets we all adore.

Whether you're preparing a leisurely weekend brunch or a quick treat for Pancake Day, this recipe is sure to become a beloved staple in your home. Served with a drizzle of golden syrup, fresh berries, or a dollop of crème fraîche, these pancakes are, quite simply, a triumph. Let's get baking, shall we?

Why You'll Love This Recipe

Achieves wonderfully light and fluffy pancakes every time, thanks to the magic of buttermilk.
Uses simple, readily available ingredients found in most larders, making it wonderfully simple.
A versatile base, perfect for a myriad of sweet or savoury toppings, a real family favourite.
Quick and easy to prepare, making it ideal for any day of the week, even for a spontaneous treat.

Ingredients

200g self-raising flour
1 tsp bicarbonate of soda
1 tbsp caster sugar
A pinch of salt
2 large eggs
250ml buttermilk
50ml milk (full-fat or semi-skimmed)
2 tbsp melted unsalted butter, plus extra for frying

Equipment Needed

Large mixing bowl • Whisk • Measuring jug • Sieve • Non-stick frying pan or griddle • Spatula

Step-by-Step Instructions

In a large mixing bowl, sift together the self-raising flour, bicarbonate of soda, caster sugar, and a pinch of salt. This helps to aerate the mixture and prevent lumps, ensuring a beautifully smooth start to your batter.
In a separate jug, whisk together the eggs, buttermilk, and milk until well combined. Give them a good whisk to ensure everything is thoroughly mixed.
Pour the wet ingredients into the dry ingredients. Add the melted butter and, using a whisk, gently mix until just combined. It's perfectly fine, and indeed preferable, to have a few small lumps in the batter; overmixing will develop the gluten and result in tough pancakes, which we certainly don't want!
Heat a non-stick frying pan or griddle over a medium heat. Lightly grease with a little butter or oil. You want a good, even heat for that lovely golden finish.
Pour about 2-3 tablespoons of batter per pancake into the hot pan, leaving enough space between them for easy flipping. You'll know they're ready to turn when small bubbles appear on the surface and the edges look set and slightly dry.
Flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown and cooked through. They should be beautifully puffed and inviting.
Remove from the pan and keep warm on a plate covered with foil while you cook the remaining batter. Serve immediately with your favourite toppings for sheer perfection.

Perfect Substitutions

Buttermilk -> If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 250ml of regular milk. Let it stand for 5-10 minutes until it curdles slightly before using.
Self-raising flour -> Use plain flour (all-purpose) and add 2 teaspoons of baking powder and 1/2 teaspoon of bicarbonate of soda.
Caster sugar -> Granulated sugar can be used, or omit for a less sweet pancake if you prefer savoury toppings.

Serving Suggestions

These fluffy buttermilk pancakes are wonderfully versatile! For a classic sweet treat, serve them with a generous drizzle of maple syrup or golden syrup, fresh berries such as raspberries and blueberries, and perhaps a dollop of crème fraîche or whipped cream. For something a little different, try sliced banana and a sprinkle of cinnamon, or even a spoonful of homemade lemon curd. They truly are a delight with almost anything! If you enjoyed this, you might also love our Classic Smoked Haddock Kedgeree and Classic Creamy Fish Pie with a Golden Potato Topping.

How to Store \u0026 Reheat

Cooked pancakes can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can gently warm them in a dry non-stick frying pan over a low heat until warmed through, or pop them into a toaster for a minute or two until slightly crisp and warm. They can also be reheated in a microwave, though they may lose a little of their delightful crispness.

Mary's Secrets to Success

For sheer perfection, remember not to overmix your batter; a few lumps are a sign of a truly light pancake. Always ensure your pan is at the right temperature – too hot and they'll burn, too cool and they'll be pale and greasy. And do treat yourself to good quality buttermilk; it makes all the difference to the texture. These truly are a wonderful treat, a real family favourite!

Frequently Asked Questions

Why are my pancakes not fluffy?

The most common reason for flat pancakes is overmixing the batter, my dear. A few lumps are perfectly fine! Also, ensuring your raising agents (bicarbonate of soda and buttermilk) are fresh is crucial for that wonderful rise.

Can I make the batter ahead of time?

While best made fresh, you can prepare the dry ingredients and wet ingredients separately and combine them just before cooking. If you mix the whole batter ahead, the raising agents will lose some of their oomph, resulting in less fluffy pancakes.

What if I don't have buttermilk?

Not to worry, my dear! You can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 250ml of regular milk (full-fat works best). Stir it gently and let it sit for about 5-10 minutes until it curdles slightly.

Can I freeze cooked pancakes?

Yes, indeed! Cooked pancakes freeze beautifully. Once completely cooled, layer them between sheets of baking parchment and place them in a freezer-safe bag or container for up to 1 month. Reheat from frozen in a toaster, oven, or microwave.

How do I get an even golden colour?

The key is to maintain a consistent medium heat in your frying pan. Don't rush it! Also, ensure you lightly grease the pan between batches, but don't use too much fat, as this can lead to uneven browning. Patience and a steady hand make all the difference.