Ingredients

For the Pancakes

• 2 cups (250 g) all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• 2 cups (500 ml) buttermilk
• 2 large eggs
• 60 g unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract

For Serving

• Butter
• Pure maple syrup
• Fresh strawberries
• Fresh blueberries
• Fresh raspberries
• Icing sugar (optional)

Method

Step 1 – Prepare the Batter

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. The batter should still have a few small lumps—avoid overmixing, as this helps keep the pancakes light and fluffy.

Let the batter rest for 5–10 minutes before cooking.

Step 2 – Cook the Pancakes

Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter.

Pour approximately ¼ cup of batter onto the pan for each pancake.

Cook for 2–3 minutes, or until bubbles begin to form on the surface and the edges start to look set.

Flip carefully and cook for a further 1–2 minutes, until golden brown and cooked through.

Transfer to a warm plate and repeat with the remaining batter.

Step 3 – Serve

Stack the warm pancakes on serving plates.

Top with a pat of butter and drizzle generously with maple syrup.

Finish with fresh berries and a light dusting of icing sugar, if desired.

Serving Suggestions

Enjoy with:

• Crispy bacon for a sweet and savoury combination
• Vanilla Greek yogurt
• Sliced banana
• Toasted pecans or walnuts
• Freshly brewed coffee or hot chocolate