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Mary Berry Buttermilk Pancakes Recipe

Mary Berry Buttermilk Pancakes Recipe

Mary Berry's buttermilk pancakes are thick, fluffy, and perfectly golden — far better than anything from a café.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 minutes
Total Time 44 minutes
Servings: 10 Pancakes
Course: Breakfast
Cuisine: British
Calories: 155
Ingredients Method Notes

Ingredients
  

  • 250 g plain flour sifted
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tbsp caster sugar
  • ½ tsp fine salt
  • 2 large eggs room temperature
  • 300 ml buttermilk or 300ml whole milk with 1 tbsp lemon juice, left 5 minutes
  • 50 ml whole milk
  • 40 g unsalted butter melted and cooled
  • 1 tsp vanilla extract
  • Butter or neutral oil for cooking
  • To Serve:
  • Maple syrup
  • Crispy bacon fresh berries, cream, or icing sugar

Method
 

  1. Sift flour, baking powder, bicarbonate of soda, sugar, and salt into a large bowl. Make a well.
  2. 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.
  3. Heat a non-stick pan over medium-low heat. Add a small knob of butter.
  4. Drop 3 tablespoons of batter per pancake into the pan. Place a lid on for the first minute.
  5. 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.
  6. Keep warm in a 120°C oven while cooking remaining batter. Stack and serve immediately with maple syrup and toppings.

Notes

Do not overmix — lumps are correct, overworking produces flat pancakes.
Rest the batter for 5 minutes — the leavening agents need time to activate.
Use medium-low heat throughout — too high and outside burns before inside cooks.
Lid on for the first minute — it cooks the pancake through from the top.
Never press with a spatula — it deflates all the air.
Use batter immediately — do not store it.
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