Buttermilk pancakes recipe

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Buckwheat and buttermilk pancakes are perfect for sharing. Treat yourself one weekend to these tasty pancakes and serve with syrup or honey

Buckwheat and buttermilk pancakes
(Image credit: TI Media Limited/Woman's Weekly)
  • healthy
Makes18
SkillEasy
Preparation Time7 mins
Cooking Time33 mins
Total Time40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories69 Kcal3%
Sugar1.9 g2%
Fat2.9 g4%
Saturated Fat1 g5%
Salt0.14 g
Protein4 g8%
Carbohydrates6.6 g3%
Salt0.14 g

Switch up your breakfast game and serve these delicious buttermilk pancakes with a drizzle honey.

A classic pancake recipe (opens in new tab) with an American twist, these buttermilk pancakes are spongy, soft and can be served with a multitude of tasty sides. Our savoury recipe includes bacon, tomatoes and sage, but you could switch these out and serve with fresh berries, yogurt and a drizzle of honey for something satisfyingly sweet. So easy to whip up, this will give you 18 pancakes for the whole family to enjoy. And any you don't eat can be wrapped in foil and lightly warmed up for the following day's brekkie.

Ingredients

  • 12 streaky bacon rashers
  • 12 baby plum tomatoes
  • 12 fresh sage leaves
  • 60g plain flour
  • 60g buckwheat flour
  • ½tsp salt
  • ½tsp bakingpowder
  • 1 rounded tsp dry mustard powder
  • 1 large egg
  • 284ml pot of buttermilk (or natural yogurt)
  • A little milk
  • A little oil
  • Maple syrup (or tomato ketchup) to serve

WEIGHT CONVERTER

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Method

  1. Halve the bacon rashers and fry in two batches until just browned. Take out, put on a tray and keep warm in the oven.
  2. Add the halved tomatoes to the pan and cook, until just softened, and then add the sage leaves to the pan until they go crispy.
  3. To make the pancakes: Whizz the flours with the salt, baking powder, dry mustard powder, egg and buttermilk (or natural yogurt) to make a thick, smooth batter. Add a little milk to slacken it, if you like.
  4. Oil a pan and drop in 4 tbsps of batter at a time to make small pancakes. Fry for a couple of minutes, until holes form, then flip them over and cook enough to colour on the other side. Continue with the rest of the batter.
  5. Serve warm pancakes with the bacon, tomatoes, sage leaves and maple syrup (or ketchup).

Top tips for making buttermilk pancakes:

Did you know it's the acid in the buttermilk that reacts with the baking soda to give them their height? Vegetarians might prefer this recipe with a handful of blueberries and raspberries switched in instead of the bacon, tomatoes and sage. Perfect if you'd rather enjoy them sweet.

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Jessica Dady
Jessica Dady

Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.