Anna Louise Buttermilk pancakes are a completely different thing from the thin British pancakes made on Shrove Tuesday. They are thick, soft, cloud-like, golden on the outside and almost custardy in the centre — the kind of pancakes that make a weekend breakfast feel like a genuine occasion.
The buttermilk is the key ingredient. Its acidity reacts with the bicarbonate of soda in the batter to give a lift that makes these pancakes significantly taller and lighter than versions made with regular milk.
The buttermilk also tenderises the batter, giving a softer, more yielding crumb that is completely distinctive.
Mary Berry’s buttermilk pancakes recipe is the reliable, no-fail version — straightforward batter, gentle heat, a lid on the pan for the first minute to cook the pancake through from the top as well as the bottom. The result is a stack of perfectly risen, beautifully golden pancakes that beat anything you can buy.
Buttermilk — What It Does and How to Substitute
Buttermilk does two distinct things in this recipe.
It provides the acid for the leavening reaction. Buttermilk’s natural acidity reacts with the bicarbonate of soda to produce carbon dioxide bubbles that give the pancakes their characteristic height and lightness. Regular milk does not have enough acid for this reaction.
It tenderises the crumb. The acid in buttermilk partially breaks down the gluten structure in the flour, producing a more tender, softer pancake than one made with regular milk.
If you do not have buttermilk, the substitute is simple and reliable — add one tablespoon of lemon juice or white wine vinegar to 240ml of whole milk, stir, and leave for five minutes to curdle. This homemade buttermilk works identically to the shop-bought version.
Ingredients for Mary Berry Buttermilk Pancakes
For the Pancake Batter (Makes 10–12 pancakes)
- 250g plain flour, sifted
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tbsp caster sugar
- ½ tsp fine salt
- 2 large eggs, at room temperature
- 300ml buttermilk
- 50ml whole milk
- 40g unsalted butter, melted and cooled
- 1 tsp vanilla extract
For Cooking
- A little butter or neutral oil for the pan
To Serve
- Maple syrup — generously
- Crispy smoked bacon (the sweet-savoury combination is exceptional)
- Fresh blueberries or sliced strawberries
- Whipped cream or crème fraîche
- Icing sugar for dusting
How to Make Mary Berry Buttermilk Pancakes — Step by Step
Step 1 — Make the Batter
Sift the flour, baking powder, bicarbonate of soda, caster sugar, and salt into a large mixing bowl. Make a well in the centre.
In a separate jug, whisk together the eggs, buttermilk, whole milk, melted butter, and vanilla extract until combined.
Pour the wet ingredients into the well. Fold gently with a spatula until just combined — stop the moment there are no dry streaks of flour. A few small lumps in the batter are completely fine and preferable to overmixing. Overworked batter develops gluten and produces flat, tough pancakes.
Leave the batter to rest for five minutes. During this time the baking powder and bicarbonate of soda begin working and the batter thickens slightly. Do not skip the rest — it makes a noticeable difference to the finished pancakes.
Step 2 — Heat the Pan
Heat a large non-stick frying pan over a medium-low heat. Add a small knob of butter or a little neutral oil. Swirl to coat the surface.
The heat should be medium-low — significantly lower than you would use for standard pancakes. Buttermilk pancakes are thicker and need a gentler heat so they cook through before the outside burns.
Step 3 — Cook the Pancakes
Drop three tablespoons of batter per pancake into the pan — do not spread it, just let it settle into a thick round naturally. Place a lid on the pan for the first minute of cooking. This traps heat above the pancake and helps cook it through from the top as well as the bottom.
Cook for two to three minutes until bubbles appear across the entire surface of the pancake and the edges look dry and set. The base should be a deep, even golden brown.
Flip confidently in one smooth motion and cook for a further one to two minutes on the second side until golden. Never press the pancake down with a spatula — pressing squashes out all the air.
Transfer to a warm plate and keep in a low oven (120°C) while you cook the remaining pancakes.
Step 4 — Stack and Serve
Stack three to four pancakes per serving. Pour maple syrup generously over the top. Add whatever accompaniments you prefer. Serve immediately.
My Top Tips For Mary Berry Buttermilk Pancakes
Do not overmix the batter. Fold until just combined. Lumps are fine. Overmixing develops gluten and produces flat, dense pancakes rather than light, fluffy ones. Stop at the last streak of flour.
Rest the batter for five minutes. The leavening agents start working during the rest, thickening the batter slightly and producing better-risen pancakes. Do not rush this step.
Use medium-low heat. This is the setting that separates fluffy buttermilk pancakes from burnt-on-the-outside, raw-in-the-middle ones. Medium-low gives time for the heat to penetrate through the thickness of the batter before the outside over-colours.
Cover with a lid for the first minute. The lid traps steam and heat above the pancake, cooking the top from above while the base cooks from below. Without the lid, the centre of a thick pancake can remain slightly raw.
Never press the pancake with a spatula. Pressing deflates all the bubbles that make the pancake fluffy. Flip, place back in the pan, and leave it completely alone for the second side.
Serve immediately. Buttermilk pancakes are at their absolute best the moment they are made. If cooking for a crowd, keep them warm in a low oven on a plate but serve as soon as possible.
Serving Suggestions
With maple syrup and crispy smoked bacon — the classic combination that makes these feel genuinely special. With fresh blueberries and a drizzle of honey. With sliced banana and a spoonful of Nutella. With lemon curd and a dusting of icing sugar for something more British.
How to Store Mary Berry Buttermilk Pancakes
Cooked pancakes: Store in an airtight container in the fridge for up to 2 days. Reheat in a dry non-stick pan for one minute per side or in a microwave for 20 seconds.
Batter: Use immediately after the five-minute rest — the leavening agents lose their power quickly once activated. Do not store batter.
In the freezer: Freeze cooked pancakes individually on a baking tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a toaster or 180°C oven for five to eight minutes.
Mary Berry Buttermilk Pancakes Recipe
Ingredients
Method
- Sift flour, baking powder, bicarbonate of soda, sugar, and salt into a large bowl. Make a well.
- Whisk eggs, buttermilk, milk, melted butter, and vanilla in a jug. Pour into the well. Fold gently until just combined — lumps are fine. Rest 5 minutes.
- Heat a non-stick pan over medium-low heat. Add a small knob of butter.
- Drop 3 tablespoons of batter per pancake into the pan. Place a lid on for the first minute.
- Cook 2–3 minutes until bubbles appear across the surface and edges look dry. Flip confidently. Cook 1–2 minutes until golden. Do not press down.
- Keep warm in a 120°C oven while cooking remaining batter. Stack and serve immediately with maple syrup and toppings.
Notes
Frequently Asked Questions
What is the difference between these and the fluffy pancakes recipe on this site?
Both recipes produce thick, fluffy pancakes. The fluffy pancakes recipe uses whisked egg whites folded into the batter for airiness. This buttermilk pancakes recipe uses the acid-bicarbonate reaction for lift. Both methods produce excellent results — this version is slightly faster as it does not require separating eggs.
Can I add blueberries to the batter?
Yes — scatter a few blueberries onto each pancake immediately after dropping the batter into the pan. They sink slightly into the batter as it cooks and create wonderful pockets of fruit in every bite.
Can I make these without buttermilk?
Yes — add one tablespoon of lemon juice or white wine vinegar to 300ml of whole milk, stir, and leave for five minutes to curdle. Use in exactly the same quantities.
Why are my pancakes raw in the middle?
The heat was too high and the outside cooked before the inside had time to set. Reduce the heat to medium-low and add the lid for the first minute.
Can I make the batter the night before?
No — the leavening agents in the batter begin working immediately and lose their power. Make and use the batter on the day.
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