These buttermilk pancakes are absolutely delicious and our ultimate weekend brunch recipe. Topped with fresh fruit like blueberries, bananas and strawberries, maple syrup and butter they are an absolute treat. I love how fluffy the buttermilk makes them. That’s due to the chemical reaction between the buttermilk and the baking soda or baking powder used. I prefer using baking powder because I am not a huge fan of the flavor of baking soda but if that’s all you have, feel free to use it.
Ingredients needed
Full recipe + amounts can be found in the recipe card below.
Flour. I used cake flour but all purpose will also work. Baking powder or Baking soda (bicarbonate of soda). Caster sugar. Salt. Buttermilk. Eggs. Oil. You can use melted butter too. Vanilla.
How to make buttermilk pancakes
Can you freeze buttermilk pancakes?
Yes, you can freeze cooked buttermilk pancakes. Allow the pancakes to cool completely then layer with parchment or wax paper in a freezer-safe container. Freeze for up to 3 months and allow to thaw completely before serving. To reheat frozen pancakes, place them on a baking sheet and cover with foil then bake for 10 minutes. Alternatively, gently heat them in a non-stick pan until warmed through.
What to serve with pancakes
Pancake recipes
