Buttermilk pancakes

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Is there a better weekend breakfast than a giant stack of pancakes drenched in maple syrup and topped with crispy bacon? We think not. Using buttermilk instead of regular milk adds a pleasant tang, and helps to create a fluffier finish. Adding butter to the mix provides a little extra richness.

First published in 2019

The process of making pancakes often just involves whisking the ingredients together, frying, and eating within minutes. But for the fluffiest, tastiest, best pancake possible, it is really worth resting the batter. This gives the gluten time to relax, resulting in fluffier pancakes. Butter is an excellent addition as fat is a great carrier of flavour.




Buttermilk pancakes

To serve


Place the dry ingredients in a large bowl and make a well in the centre. Add the buttermilk, melted butter and egg and whisk until you have a smooth batter
Place a large non-stick frying pan over a high heat. Once the pan is just about smoking, turn down to medium and add a splash of oil. Add a large tablespoon of batter and gently spread into a neat circle with the back of the spoon
Cook the pancake for 2–3 minutes, or until nicely browned on one side, then flip over and cook for a further 1–2 minutes. Adjust the heat or add a little more oil if necessary. Work in batches until you have used up all the batter
Warm the pancakes under a hot grill if they need heating up and serve with crispy bacon and plenty of maple syrup
First published in 2019

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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