I’m not a fan of food waste and I really love pancakes. So it seemed fitting to combat one with the other in these soft, fluffy, buttermilk pancakes. These are a Sunday morning staple in our house, a great way of using up leftover buttermilk from my Introduction to bread making class. Topped with fresh fruit and a little drizzle of maple syrup and you’re all set to go for the day. Why not try them for Pancake Day?

Ingredients (scroll down for the method)

125g plain flour

1 teaspoon bicarbonate of soda

½ teaspoon baking powder

Pinch of salt

1 egg

1 tablespoon sugar

200ml buttermilk

25g butter, melted

To serve: fresh fruit of your choice, maple syrup (optional)

The Epsom Bakehouse buttermilk pancakes pancake day recipe


1 Combine the dry ingredients in a large bowl.

2. Measure out the buttermilk in a jug, then whisk in the egg and lastly, the melted butter.

3. Pour the buttermilk mix onto the dry ingredients and combine. Don’t overmix – the batter should be slightly lumpy.

4. Heat a frying pan over a medium heat and grease with butter or a little oil.

5. Spoon large tablespoons of the mixture into the pan to form pancakes – I usually get three to a pan. Leave until you start to see bubbles appearing on the top of the pancake and it starts to look cooked around the edges. Flip and leave until the pancake is cooked through and browned on each side.

The Epsom Bakehouse buttermilk pancakes pancake day recipe

Pancakes in the frying pan, ready to flip

6. Stack the cooked pancakes on a plate and cover with foil to keep warm whilst you finish cooking all the batter.

7. Serve with fresh fruit and a drizzle of syrup, or maybe chocolate sauce? Enjoy!


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