These are thicker pancakes intended for stacking. Buttermilk supplies acidity for the bicarbonate of soda and contributes a soft texture; the repaired milk-and-lemon substitute keeps the total liquid at 300ml.

Read why thin and fluffy pancakes need different techniques, or compare this version with Classic British Thin Pancakes.

Ingredients

Metric US Ingredient

200g 7.1 oz plain flour

25g 0.9 oz caster sugar

2 tsp 2 tsp baking powder

1/2 tsp 1/2 tsp bicarbonate of soda

1/2 tsp 1/2 tsp fine salt

2 2 large eggs

300ml 1 1/4 cups buttermilk

40g 1.4 oz unsalted butter melted, plus a little neutral oil or butter for the pan

1 tsp 1 tsp vanilla extract optional

Method

Whisk together the 200g plain flour, 25g caster sugar, 2 teaspoons baking powder, 1/2 teaspoon bicarbonate of soda and 1/2 teaspoon salt in a large bowl.

In a second bowl or jug, whisk the 2 large eggs with the 300ml buttermilk, 40g melted butter and optional 1 teaspoon vanilla.

Pour the wet mixture into the dry ingredients and fold just until no dry flour remains. A few small lumps are better than an overmixed batter.

Rest the batter for 5 minutes while a griddle or large non-stick frying pan heats over medium-low to medium heat.

Lightly grease the pan. Add about 60ml batter for each pancake, leaving space for it to spread.

Cook for about 2–3 minutes, until bubbles appear across the surface, the edges look set and the underside is golden.

Turn once and cook for another 1–2 minutes, until the second side is golden and the centre feels springy rather than wet.

Keep the cooked pancakes warm while finishing the batch, then serve immediately.

Useful notes

Equipment

Two mixing bowls or one bowl and a large jug
Whisk
Flexible spatula
60ml measure
Large non-stick frying pan or griddle

Substitutions

To replace 300ml buttermilk, mix 285ml milk with 15ml lemon juice and leave it for 5–10 minutes before using.
Use neutral oil instead of melted butter when a dairy-free fat is needed; also choose a suitable plant milk for the acidified-milk substitute.

Allergen notes

Contains wheat, egg and milk.
Check baking powder, plant milk and toppings when cooking for specific allergies.

Storage

Cool completely and refrigerate in a covered container for up to 2 days. Reheat until hot in a dry frying pan, toaster or microwave. Freeze only after cooling completely and separating the pancakes with baking paper.

Tips

Do not chase a perfectly smooth batter. Overmixing develops gluten and can make the pancakes tougher.
Wait for bubbles and set edges before turning; flipping too early makes the centre spread and collapse.
Keep the heat moderate. A dark outside with a wet centre means the pan is too hot.

Fluffy American-Style Pancakes

Recipe summary