Buttermilk pancakes are a firm favourite on my breakfast menu. I usually do them with blueberries but sometimes have a request for plain with blueberries on the side. I personally really enjoy them with bananas!

In  Autumn, I added cinnamon apple pancakes to the menu. These taste particularly good with sausage and maple syrup – trust me!

For this pancake recipe, I make a big batch of the dry mix up, keep it in a big Kilner jar,  and just scoop it out and mix up with the wet ingredients when it’s time for breakfast.

One of the secrets of this pancake recipe is the fluffiness is buttermilk ( it may seem like I have shares in buttermilk, as I use it so much, but it really is a magic ingredient )

Mix all the dry ingredients together in a big jar with a lid and shake really well. The cups are American measuring cups with a volume of about 250 ml.

You can make them  gluten free by substituting gluten free flour and baking powder. But you'll probably need a bit more liquid as gluten free flour soaks up more fluid.

More Pancake Recipes

This flourless recipe is also a gluten free pancake recipe and is a good way of using up bananas and has no added sugar apart from that in the fruit >> Gluten free oat and banana blueberry pancake

Another of my favourite recipes is this one with blackberries and a fruit compote >> Blackberry pancakes with an apple and cinnamon compote

And not one of mine but if you're looking for a vegan pancake recipe that actually works, I can recommend this one >> Easy vegan pancakes

DRY INGREDIENTS

• 2 cups plain flour
• 1/4 cup caster sugar
• 4 teaspoons baking powder
• 1/2 tsp bicarbonate of soda

WET INGREDIENTS ( for 6 big pancakes for 2 people )

• 1 pot of buttermilk ( between 284 & 300 ml depending on the brand)
• 1 tablespoon melted butter
• 2 eggs
• vanilla extract ( for plain or blueberry pancakes but leave out for cinnamon apple )

Shake the dry ingredients really well, then scoop out 1 measuring cup into a bowl. If you’re making apple cinnamon pancakes add 1 tsp dried cinnamon at this point and mix well.

Mix the wet ingredients well and mix gradually to the dry ingredients. You want quite a thick batter – probably the consistency of very thick Greek Yoghurt. You may not need all of the wet ingredients. Don’t overmix.

If you’re making apple buttermilk pancakes, grate 2 apples into the mix and stir.

Heat a heavy 30cm frying pan over a medium heat. Brush with butter and put in 3 dollops of pancake batter.  If you’re making blueberry pancakes add 5 or 6 blueberries into the top of each pancake.

Cook the pancakes for a couple of minutes on one side, making sure they’re not over browning. When bubbles start to appear on the top, flip them and cook them for a couple more minutes.

Find out tips on How to reduce food waste at your bed and breakfast