It’s almost Pancake Tuesday and there’s a certain happiness in waking up to a warm, tall stack of fluffy pancakes dripping in maple syrup, adorned with fresh berries on a cold winter morning. A classic weekend brunch staple, pancakes are one of those little cheats you simply cannot resist. Even if you prefer savoury breakfasts, it’s hard to not end a brunch with a bite of these. Let’s be honest here’s nothing quite as satisfying as a perfectly stacked plate of pancakes staring you in the face!
It’s a New Year and we’ve surprisingly already come around to Pancake Tuesday – yep, a day solely dedicated to pancakes! If anything it’s the best excuse to stuff your face full of pancakes at the start of the week without any guilt! Silky crêpes, puffed up dutch baby pancakes, adorable ebelskivers, or fluffy diner style pancakes, topped with even more sugary goodness – fruits, chocolate, compotes, syrups, whatever you fancy!
These fluffy buttermilk pancakes come together quite easily, are definitely worth the slight hassle, all you have to do is flip those pancakes!
Preparation time: 45 minutes
Makes 6 pancakes, serves 2
- 270g plain flour, sifted
- 5g baking powder
- 5g baking soda
- 35g caster sugar
- 2g fine sea salt
- 280ml buttermilk
- 2 large, free range whole eggs
- 32g unsalted butter, melted; plus extra for greasing the pan
- 5g vanilla bean extract
- Sift the dry ingredients – flour, baking powder, baking soda, salt and sugar into a large mixing bowl.
- Combine the wet ingredients -buttermilk, eggs, vanilla bean extract separately.
- Pour the wet ingredients into the dry and mix with a spatula/ wooden spoon until just combined. Set aside.
- Use a small knob of butter to lightly grease the pan. On a medium heat, ladle the batter into the centre of the pan.
- Flip the pancake once it’s achieved a golden brown colour and let it sit until cooked through. Usually about 2- 3 minutes on each side, depending on the heat.
- Repeat the process and continue flipping pancakes until you’ve used up the remaining batter.
- Serve with fresh berries, bananas and drizzle generously with maple syrup.
How to perfect your pancakes
- A big rule to remember with pancakes : do not overmix your batter! The idea of having the smoothest batter you can achieve can seem very tempting, but it’s not the best idea of you want that stack tall and fluffy. Overmixing knocks out all the air you’ve incorporated in your batter and makes it dense and stodgy.
- Use the right tools. Using a whisk to combine ingredients seems ideal, looks more professional and ‘cheffy’, but a sure shot way not to overmix is to ditch that whisk! Try using a spatula or wooden spoon instead.
- Prep your pancake station. To make it easier to quickly flip and stack, organise. Frying pan on the stovetop, fish slice/spatula to flip, butter to grease, plates to serve and you’re good to go.
- The right kind of heat. Seems fairly obvious, but high heat = burnt pancakes! And no one wants that! Fry your pancakes on a low to medium heat and take your time with it.
- Substituting ingredients. You’ve probably searched the internet and discovered you can substitute buttermilk with whole milk+lemon/ vinegar, but in all honesty, it’s best to go grab some thick, acidic, buttermilk from your local grocery store for that perfectly fluffy texture. There’s nothing like it. While I’m at it, baking powder and baking soda are not interchangeable.
If you give this recipe a go, I’d love to see how it turned out! Leave a comment below, tag me in your photos and share your lovely bakes with me on Instagram at #thecookbooklife
And since I haven’t been on here in what feels like years, thank you for sticking around! I cannot wait to share more of what I love on here with all you lovely readers and all I can say is I’m finally getting around to it and couldn’t be happier!
Have the loveliest Pancake Tuesday!