This Mary Berry Buttermilk Pancakes Recipe is a fluffy and golden recipe, which is made with tangy buttermilk and melted butter. It’s the ultimate weekend breakfast, ready in about 20 minutes.
Mary Berry Buttermilk Pancakes Recipe Ingredients
- 7 oz (200g) self-raising flour
- 1 teaspoon baking powder
- 1 oz (30g) caster sugar
- Pinch of salt
- 1 large egg
- 10 fl oz (300ml) buttermilk
- 1 oz (30g) butter, melted (plus extra for frying)
- Vegetable oil (for frying)
How To Make Mary Berry Buttermilk Pancakes Recipe
- Combine dry ingredients: In a large mixing bowl, sift together the self-raising flour, baking powder, caster sugar, and salt. Sifting creates a lighter batter.
- Mix wet ingredients: In a separate jug, whisk the egg, buttermilk, and melted butter together until combined.
- Make the batter: Pour the wet ingredients into the dry ingredients. Whisk gently until the batter just comes together. Crucial: It is okay if there are a few small lumps; do not over-beat, or the pancakes will be tough. The consistency should be thick and dropping, not runny like crêpe batter.
- Heat the pan: Heat a non-stick frying pan or griddle over medium heat. Add a small knob of butter and a splash of oil (the oil prevents the butter from burning). Wipe the pan with kitchen paper so there is just a thin film of fat.
- Cook the first side: Drop large spoonfuls of batter (about 2-3 tablespoons per pancake) into the pan. Do not overcrowd the pan. Cook for about 2-3 minutes. You will see bubbles rising to the surface and popping. When the bubbles stay open and the edges look set, it is time to flip.
- Flip and finish: Flip the pancakes over. Cook for another 1-2 minutes on the second side until golden brown and risen.
- Serve: Transfer to a warm plate and cover with a clean tea towel while you cook the remaining batter. Serve immediately.
Recipe Tips
- Homemade Buttermilk: If you can’t find buttermilk, pour 300ml of whole milk into a jug and add 1 tablespoon of lemon juice or white vinegar. Let it sit for 10 minutes until it curdles slightly.
- The “First Pancake” Rule: The first pancake is almost always a throwaway. It seasons the pan and helps you gauge if the heat is too high or too low.
- Resting the batter: If you have time, let the batter rest for 15 minutes before cooking. This allows the flour to hydrate and the gluten to relax, resulting in an even fluffier pancake.
- Self-Raising Flour: Mary Berry favors self-raising flour for convenience, but if you only have plain flour, add 2 teaspoons of baking powder instead of 1.
What To Serve With Mary Berry Buttermilk Pancakes
These pancakes are a canvas for sweet or savory toppings.
- Classic: Maple syrup and crispy bacon.
- Fruity: Fresh blueberries and a dollop of Greek yogurt.
- Indulgent: Nutella and sliced bananas.
- Simple: Lemon juice and a sprinkle of sugar.
How To Store Mary Berry Buttermilk Pancakes Recipe
- Refrigerate: Store cooled pancakes in an airtight container or zip-lock bag in the refrigerator for up to 3 days.
- Reheat: Toaster is best! Pop them in the toaster for a crispy edge. Alternatively, warm them in the microwave for 20 seconds.
- Freeze: Stack the pancakes with a square of baking parchment between each one (so they don’t stick). Place in a freezer bag and freeze for up to 2 months. Cook from frozen in the toaster.
Mary Berry Buttermilk Pancakes Recipe Nutrition Facts
- Calories: 180
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 45mg
- Sodium: 200mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Sugar: 4g
- Protein: 5g
Nutrition information is estimated per pancake based on 8 pancakes.
FAQs
Why are my pancakes flat?
Flat pancakes are usually caused by old baking powder that has lost its potency, or over-mixing the batter which knocks out the air bubbles.
Can I make the batter the night before?
Because this recipe relies on baking powder (a chemical raising agent that activates when wet), it is best to cook the batter immediately. If you leave it overnight, the bubbles will dissipate, and the pancakes won’t rise as much.
Why is the middle raw?
If the outside is brown but the inside is gooey, your heat is too high. The pancake needs to cook slowly enough for the heat to penetrate the center before the outside burns. Lower the heat to medium-low.
Try More Recipes:
- Mary Berry Filo Pastry Mince Pies Recipe
- Mary Berry Frangipane Mince Pies Recipe
- Mary Berry Three Fruit Marmalade Recipe
Mary Berry Buttermilk Pancakes Recipe
Description
Classic, thick, and fluffy American-style pancakes using buttermilk for a tender crumb, made with Mary Berry’s simple no-fuss method.
Ingredients
Instructions
- Sift flour, baking powder, sugar, and salt into a bowl.
- Whisk egg, buttermilk, and melted butter in a jug.
- Pour wet into dry; whisk gently until just combined (lumps are fine).
- Heat pan on medium; grease lightly.
- Spoon batter into pan. Cook until bubbles appear and pop (2-3 mins).
- Flip and cook until golden (1-2 mins).
- Serve warm.
Notes
- Texture: The buttermilk reacts with the raising agents to create a very tender, almost cake-like texture.
- Oil: Using a splash of oil with the butter in the pan prevents the butter solids from burning and leaving black specks on your pancakes.
Mary Berry Buttermilk Pancakes Recipe
