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American Buttermilk Pancakes

The fluffiest buttermilk pancakes (which you can make using yoghurt!) - perfect for brunch or weekend breakfasts. Best when paired with salted butter and maple syrup.
Course Pancakes & Waffles
Cuisine American
Keyword american, breakfast, brunch, buttermilk, pancakes, yoghurt, yogurt
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Calories 218kcal
Author Izy Hossack

Ingredients

  • 150 g (1 1/4 cups) plain white (all-purpose) flour
  • 2 tbsp malted milk powder e.g. Horlicks (optional - see notes)
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1/4 tsp fine table salt
  • 250 g (1 cup) natural plain yoghurt
  • 80 g (1/3 cup) water
  • 25 g (2 tbsp) light olive oil/vegetable oil OR unsalted butter, melted
  • 2 medium UK eggs (large US eggs), separated
  • vegetable oil for the frying pan

Instructions

  • Combine the flour, malted milk powder (if using), baking powder, bicarbonate of soda and salt in a medium bowl. Mix well to combine and remove any lumps.
  • Add the yoghurt, water and oil/melted butter to the bowl of dry ingredients. Add the yolks in too and stir until the mixture is mostly combined with a few floury patches left. Once you're at this stage, add the egg whites to the bowl and then stir until fully combined but being mindful of your mixing (overmixing will produce a dense pancake).
  • Set a large, non-stick frying pan on the stove over a medium heat. Add some vegetable oil to the pan, you only need a thin layer to coat the pan with - I like to use a heatproof pastry brush to spread it out over the whole surface but you can just tilt and swirl the pan to achieve this.
  • Scoop up a few tablespoons of batter (I like using a 50ml mechanical ice cream scoop for this) and dollop into the pan to form one pancake. Repeat to form 2 to 4 pancakes in your pan (depending on the size of your pan), making sure you leave room around each pancake for it to spread and puff.
  • Turn the heat down to low and leave to cook until the underside of each pancake is golden and the edges of the batter on top starts to look dry. Use a metal spatula to flip the pancake over and let it cook until golden on the other side. Remove to a baking tray and repeat the cooking of the rest of the batter as before, adding more oil to the pan as needed between batches.
  • I like to warm up my tray of pancakes in the oven (at around 100°C/200°F) after I've cooked all of the batter.
  • Serve warm with butter & maple syrup.

Video

Notes

- If you don't have malted milk powder: replace with 1 tbsp of granulated sugar and an extra 1 tbsp of plain white flour
- A note on buttermilk: I use a mixture of natural yoghurt (which is looser than Greek yoghurt) and water to mimic buttermilk since it is hard to find in the UK. If you can get buttermilk, use 330g (1 1/3 cups) of buttermilk instead of the yoghurt and water.

Nutrition

Serving: 1g | Calories: 218kcal | Carbohydrates: 13g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 92mg | Sodium: 410mg | Fiber: 1g | Sugar: 10g