Buttermilk Pancakes

Updated February 23, 2016

Maple syrup and crispy bacon are the classic accompaniments but cream cheese with smoked salmon, mackerel, or spicy sausages are also delicious.

Serve with: Crispy bacon, Maple syrup

Makes15 × 3inch pancakes

Cooking Methodfrying



Total Timeunder 30 minutes

Kid FriendlyYes

Recipe Coursemain course

Dietary Considerationgluten-free


Mealbreakfast, brunch


Taste and Texturelight, sweet

Type of Dishpancakes


  • ¾ cup (6fl oz) buttermilk
  • 1 egg, preferably free range
  • 1 tablespoon (½oz) butter, melted
  • ½ cup (2oz) tapioca flour
  • ¼ cup (1oz) fine cornmeal
  • Good pinch of salt
  • 1 teaspoon baking soda
  • Clarified butter


Mix the buttermilk, egg, and melted butter in a large bowl, until smooth and blended. Sift together the tapioca flour, fine cornmeal, salt, and baking soda and gently stir into the buttermilk only until the ingredients are moistened—don’t worry about the lumps.

Heat a heavy iron or non-stick skillet until medium hot. Grease with a little clarified butter. Spoon 1 generous tablespoon of batter onto the pan and spread slightly with the back of the spoon.

Cook until the bubbles rise and break on the top of the pancake. Flip over gently. Cook until pale golden on the other side. Remove and keep warm. Continue until all the batter has been used.

Spread each pancake with butter and serve a stack of three per person with crispy bacon and maple syrup.



Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password