Why Homemade Pancakes Are Worth It

Once you make buttermilk pancakes from scratch, it's hard to go back to a box. The difference is remarkable — a tender, cloud-like interior with slightly crisp golden edges and a subtle tang that makes every bite feel special. The best part? You probably already have everything you need in your kitchen.

What Makes Buttermilk the Secret Weapon

Buttermilk is the key to truly fluffy pancakes. Its acidity reacts with the baking soda in the batter, producing tiny bubbles that give pancakes their legendary lift. It also tenderises the gluten in the flour, resulting in a softer crumb.

No buttermilk on hand? Make your own in minutes: add 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk, stir, and let it sit for 5 minutes until it curdles slightly.

The Recipe

Ingredients (makes 10–12 pancakes)

  • 1 ½ cups (190g) plain flour
  • 2 tablespoons caster sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda (bicarbonate of soda)
  • ¼ teaspoon fine salt
  • 1 ¼ cups (300ml) buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • Butter or neutral oil, for the pan

Method

  1. Mix your dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. Mix your wet ingredients. In a separate jug or bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
  3. Combine — but don't overmix. Pour the wet ingredients into the dry and stir gently with a spatula until just combined. A few lumps are completely fine and actually desirable. Overmixing develops gluten and leads to tough, flat pancakes.
  4. Rest the batter. Let the batter sit for 5–10 minutes. This allows the leavening agents to activate and the gluten to relax.
  5. Cook low and slow. Heat a non-stick or cast-iron pan over medium-low heat. Add a small knob of butter, let it melt and foam, then ladle in roughly ¼ cup of batter per pancake. Cook until bubbles form across the surface and the edges look set (about 2–3 minutes), then flip and cook for 1–2 minutes more.
  6. Keep warm. Place cooked pancakes on a baking tray in a 90°C (200°F) oven while you finish the batch.

Tips for Perfect Pancakes Every Time

  • Room temperature ingredients help the batter come together smoothly.
  • Don't press down on pancakes with the spatula — you'll squeeze out all that lovely fluffiness.
  • The first pancake is always a tester. Use it to judge your heat level.
  • Consistent size means even cooking — use a ladle or ¼ cup measure.

Topping Ideas

Classic maple syrup and butter is always a winner, but here are some other delicious options:

  • Fresh berries with whipped cream
  • Sliced banana with honey and toasted walnuts
  • Lemon curd and blueberry compote
  • Peanut butter and sliced strawberries
  • Chocolate chips melted in (add to the batter just before cooking)

Stack them high, pour on the good stuff, and enjoy — you've earned it.