Light and fluffy pancakes with a golden, slightly crisp exterior, perfect for a cozy breakfast or brunch served hot from the pan.
Fluffy buttermilk pancakes
Updated : 29 August, 2025
Easy
About 20 min.
Ingredients
120 milliliters
Low-fat buttermilk
150 grams
Flour
0.5 teaspoon
Baking powder
pinch
Salt
3
Eggs
30 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Sift the flour, baking powder, and salt into a large bowl and create a well in the centre. In a separate jug, whisk the buttermilk with 75ml cold water, then gradually incorporate this liquid into the flour, blending slowly each time. Add the eggs a little at a time until the mixture forms a smooth batter.
Step 2
Heat 2 teaspoons of lard in a large, sturdy frying pan over medium heat until shimmering. Using a tablespoon of batter per pancake, spoon 2 or 3 portions into the pan.
Step 3
Cook for about 1 minute until golden, then carefully flip with a spatula and fork, cooking for a further 45 seconds until the pancakes have puffed up. Rest briefly on kitchen paper to remove excess fat.
Step 4
Continue cooking the remaining batter, adding extra lard as needed. The pancakes can be kept warm in a low oven, but they are at their best served immediately straight from the pan.