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American Buttermilk Pancakes- This master recipe is the best I have ever tried. It will become your family favorite

How to Make Perfect Buttermilk Pancakes

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Hi Bold Bakers!

Every baker needs a master recipe for Fluffy Thick Buttermilk Pancakes, It is a must!

I have tried every recipe under the sun for American style pancakes and hands down this is thee best recipe I have. To say that it is tried and tested is an understatement. I used to have a breakfast catering business in San Fransisco where I would create elaborate, over-the-top breakfasts (sound familiar?). I had never made buttermilk pancakes before but I was determined to master the Perfect Buttermilk Pancakes because I wanted to make those thick stacks of fluffy, light pancakes that you got in diners. I was convinced that everyone was using boxed pancake mix and that’s how they got perfect pancakes every time. I am actually pretty sure most diners do use box mix however that’s not for me.

God bless the poor guinea pigs I catered for because regardless of the result they ate them. But without my hungry audience and the demand for “bigger and bolder” breakfasts I never would have created Red Velvet Pancakes with Cream Cheese Frosting, Churro Waffles and Cinnamon Roll Pancakes.

However where it all started was this basic humble recipe for Buttermilk Pancakes.

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There is a skill to making the perfect Buttermilk Pancakes. After making 1000’s of them I have mastered it. It comes down to 2 very simple things: mixing the pancakes and the mixing in your melted butter.

Don’t overtax your pancakes!!! It is soon tempting, I know. I still do it, but DONT! The less the you mix, the thicker and fluffier they will be. All of those lumps that you are worried about will disappear when the pancakes rest.

Let the dough rest in the fridge for 20 minutes before you use it. This allows the butter to set, so when they hit the hot griddle the butter will create steam, and steam evaporates and creates bubble! Boom! Science lesson.

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Make Perfect Pancakes
 
Prep time
Cook time
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Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • 2 Cups (10oz/280g) all - purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 3 Tbsp white sugar
  • 1 tsp kosher salt
  • 2 Whole Eggs
  • 2 Cups (454floz/ ½ litre) Buttermilk
  • 1 tsp vanilla extract
  • 4 Tbsp (2oz/60g) melted butter
Instructions
  1. First, melt the butter and set aside to cool.
  2. Mix together the dry ingredients in a large bowl.
  3. In a jug, whisk together the buttermilk, egg and vanilla extract
  4. Add the liquid to the dry mix and starting lightly mixing together. The secret to thick, fluffy pancakes is not to over mix. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop.
  5. Slowly drizzle in the cooled butter and stir another 3 times. Lumps are ok, resist the urge to mix more
  6. Put in the fridge for 10 minutes. This helps the butter to chill and bubbles to form in your batter.
  7. Put a heavy bottom frying pan or griddle on medium heat-low heat.
  8. Spoon one big spoon of the batter per pancake.
  9. Cook for roughly 4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color (forming bubbles on top is really important because they hold your pancake up and keep it thick, I call them pancake pillars :))
  10. Flip and cook for another on the other side a little longer, until brown. Enjoy with butter and maple syrup.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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103 Comments

  1. Rosina on May 25, 2015 at 1:48 am

    How much vanilla is used in the recipe it doesn’t say

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 1:59 pm

      Hi Rosina, Thanks for letting me know, I just updated the recipe. It’s 1 tsp of vanilla 🙂

  2. Dalia on June 13, 2015 at 8:35 am

    I don’t have buttermilk,and what do you think is a good replacement?

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2015 at 2:30 pm

      Mix regular milk with some sour cream or with lemon juice 🙂

  3. majbritt on June 23, 2015 at 9:04 am

    HI i just want to say that you can make this with normal milk, i wanted pancakes and didn’t have buttermilk so i tried ordinary milk, and they were really good.

    • Profile photo of Gemma Stafford Gemma Stafford on June 24, 2015 at 8:17 pm

      Glad it worked out for you. These are my favorite pancakes 🙂

  4. Maham on July 27, 2015 at 4:07 am

    Hey gemma! How are you? I tried your perfect pancakes yesterday and after I made them i came tl know that there was no honey or maple syrup in the house.. And they were not sweet enough so what i did, I open my refrigerator put out the homemade no machine strawberry icecream and spread that on the pancakes.. They were heaven literally! Thankyou so much for the perfect recipes xx

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 11:35 am

      Now that’s a big and bold pancake! Yum! 🙂

  5. Mansi on August 12, 2015 at 7:50 pm

    Hi Gemma … Your recipes are way too yum … Couldnt resist to try thm and made those ice cream milkshakes … Planning to try my hand in pancakes now??…
    What can i sustitute the egg with ….. ( cant use egg at home …pure veg ? ) …..please suggest .
    Thanks

  6. Estefania on August 30, 2015 at 5:59 am

    Hi Gemma, amazing recipe! Every time I make it it turns out delicious!

    • Profile photo of Gemma Stafford on September 3, 2015 at 8:20 pm

      Delighted to hear that 🙂

  7. Muhammad S. on September 24, 2015 at 7:04 am

    Hi Ma’am!

    The recipe (as always) is way too easy, simple and practical. Practical enough to motivate someone as sluggish as me to get up and do pancakes! It yielded a tempting batch of pancakes coupled by banana custard and honey which my entire family enjoyed at tea time.

    Thank you and keep rocking!

    • Profile photo of Gemma Stafford on September 24, 2015 at 1:53 pm

      Thank you so much, really glad you liked this recipe 🙂

  8. Mary Dempsey on September 27, 2015 at 6:00 pm

    Can’t wait to try these. They look amazing. I have been using Martha Stewarts recipe, but these look much better.

    • Profile photo of Gemma Stafford on October 8, 2015 at 2:08 pm

      You’re going to love these, Mary. Let me know how they turn out for you 🙂

  9. Donna on September 29, 2015 at 1:04 pm

    Hi Gemma, I was wondering if you have a good recipe for a high fiber pancake. I’d eat pancakes more often if they had more fiber. I’ve enjoyed your recipes and videos so much and everything that I’ve tried turned out beautifully. Thanks
    Donna

    • Profile photo of Gemma Stafford on October 8, 2015 at 2:56 pm

      Thanks for your comment, Donna. I will add your request to my list 🙂

  10. Teresa on September 30, 2015 at 4:35 am

    Hi Gemma!
    My question is could I keep the batter in the fridge for a couple days?
    I’m watching u from Portugal and I love your recipes. Thanks to do my days more big and bolder sweet. Bye xoxo

    • Profile photo of Gemma Stafford on October 8, 2015 at 1:43 pm

      That should be fine, Teresa. I wouldn’t suggest keeping it in the fridge for longer than two days. Let me know how it goes, I would love to see pictures 🙂

      • Chit on March 12, 2016 at 6:50 pm

        Gemma how do we post photos of the recipes we have tried…surely you will be more inspired! By the way I will try freezing the cooked pancakes instead of the batter…then just popped into a bread toaster or reheat in stove. I do this all the time with waffles cuz we are an empty nester so it is hard to consume a whole recipe. Thank you…from the Philippines!

        • Profile photo of Gemma Stafford on March 13, 2016 at 4:01 am

          Hi Chit, I love to get photos from my followers, and do get many wonderful creations. The best way is on Facebook messenger, it is easy to upload them there as it is open.
          Gemma 🙂

  11. Julie on October 27, 2015 at 3:38 am

    Hello Gemma
    I love your channel! Every single recipe looks delicious! I cant wait to try those beautiful pancakes! Keep up the good work!
    Julie

    • Profile photo of Gemma Stafford Gemma Stafford on October 27, 2015 at 12:20 pm

      Hi Julie,

      Thanks a million, that’s really kind. I’m delighted you like my recipes :). I have lots planned coming up for the holidays.

  12. Mouna on November 4, 2015 at 6:38 am

    Hello Gemma,

    First of all I really thank you for your recipes, they are just amazing simple, easy to make, and your videos are so great to watch everytime you post one I’m super exited to see and try it !

    I am watching you from France and I have a little trouble making the conversions with the tsp, tbs (for the cups it’s ok because you always convert in g or ml), could you tell me how much a tsp and tbs makes in g or ml?
    Another thing where can I get one cup mesure and spoons sets?

    Mouna

    • Profile photo of Gemma Stafford on January 25, 2016 at 2:17 pm

      Thanks so much for your comment, Mouna. You can find cups and measuring spoons on amazon.com. The tablespoons and teaspoons are such a small measurement, it’s very difficult to transfer them into ml. Hope this helps 🙂

    • Pam sharkey on March 21, 2016 at 10:49 pm

      Teaspoon is 5 ml. Tablespoon is 15 ml

      • Profile photo of Gemma Stafford on March 22, 2016 at 2:32 am

        Hi Pam,
        Yes, that is right!
        Gemma 🙂

  13. Jeneil Valentine on January 23, 2016 at 5:56 am

    Hello Gemma. I really like your videos alot. They are so fun to make and I just adore them so much. You are the best at cooking and I really hope that oene day if you have a giveaway on food item like whipped cream and cream cheese, I hope I am one of the people that get.
    Yours truly,
    a fan. 🙂

    • Profile photo of Gemma Stafford on January 25, 2016 at 2:40 pm

      Thanks so much for visiting my website. Really glad you like my baking videos 🙂

  14. jane on January 23, 2016 at 11:38 am

    what butter milk can i make it

    • Profile photo of Gemma Stafford on January 25, 2016 at 2:39 pm

      If you don’t have buttermilk, you can use milk with 2 tablespoons of lemon juice or white vinegar. Hope this helps 🙂

  15. nishita on March 5, 2016 at 5:07 am

    what can i use as a substitute for milk?

    • Profile photo of Gemma Stafford on March 5, 2016 at 3:45 pm

      Oh dear, this is a difficult thing to substitute in this recipe Nishita, the recipe really depends on it,
      Gemma 🙂

  16. Chit on March 12, 2016 at 5:55 pm

    Hi Gemma…what does the buttermilk do to a recipe that an ordinary milk cannot do? Thanks…been curious of there’s a big difference! Thanks…enjoy much your tutorials!

    • Profile photo of Gemma Stafford on March 13, 2016 at 4:12 am

      Hi Chit,
      This is a good question. It is to do with the acid alkaline balance of a recipe, when you are using a raising agent. It helps to give a rise to the baking, it is what makes our traditional soda bread rise, it is a chemical reaction really. In the old days in Ireland when everything was organic, milk would sour naturally in a day or so, and this is what was used for soda bread. Nowadays mild spoils, rather than sours, so buttermilk is a perfect alternative. Adding 1 teaspoon of vinegar/lemon juice to fresh full fat milk, allowing to stand for 30 mins or so, effectively gives the same result. Now are you sorry you asked lol!
      Gemma 🙂

  17. Annie on March 24, 2016 at 9:38 pm

    Hi Gemma,

    We can’t do dairy here but can do kefir. They’re a bit sour so wondering if I can use them either alone or in conjunction with some almond milk to replace the milk in this recipe?

    Thanks!
    Annie

    • Profile photo of Gemma Stafford on March 25, 2016 at 9:39 am

      Hi Annie,
      I think you could try this, I do not see any reason why it would not work.
      Gemma 🙂

  18. allyson on April 4, 2016 at 1:32 am

    hi gemma,

    how could i make a home made buttermilk?

    • Profile photo of Gemma Stafford Gemma Stafford on April 4, 2016 at 9:05 am

      Hi Allyson,
      This is a substitute for buttermilk. Take 500 ml of full fat milk or low fat milk. add one tablespoon of white vinegar, or lemon juice. Allow to stand at room temperature for about 30 mins. you will see the milk begin to sour, then it is ready. If you need to double the amount of milk, you just need to add a teaspoon more of the acid.
      Gemma 🙂

  19. Sam on April 10, 2016 at 4:32 am

    WOW! I finally got around to trying this recipe and these are without any doubt the absolute best pancakes I’ve ever tasted – at home or in a restaurant. My family agrees. So easy to do and the results are so worth it. Thanks Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on April 10, 2016 at 9:28 pm

      right? thats what i been telling people. I’m delighted you liked them. Save the recipe now so you have it for years to come.

      I’m making them this weekend because my friend is coming to town and I’m already excited for them lol.

  20. Natalie on April 11, 2016 at 10:09 am

    Hi Gemma!
    Is it ok if you substitute kosher salt with regular? We ran out. Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on April 12, 2016 at 3:12 am

      Hi Natalie,
      Sure it is, such a nice salt to use,
      Gemma 🙂

  21. Hannah on April 12, 2016 at 6:33 am

    After seeing your YouTube video I had to try this recipe for my pancake fanatic sister, and it didn’t disappoint -These pancakes were amazing! They were not only quicker and more simple to make than any other pancake recipes that I have tried before, but they were also so much fluffier and more flavourful. I admittedly mixed the ingredients about 15 instead of 10 times, and I didn’t have buttermilk so replaced it with a mixture of plain natural yogurt, skimmed milk and some lemon juice, but they were still amazing! This is my go-to pancake recipe now, thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on April 13, 2016 at 11:00 am

      Hi Hannah,
      Great, so nice to hear that you used yogurt and lemon juice to provide the alkaline here, this was a perfect solution, well done you,
      gemma 🙂

  22. Marielle on May 1, 2016 at 10:10 am

    These are really the most perfect pancakes! I just tried them out with my daughter and it was sensational. Thank you for all your great recipes, Gemma. I love your site. Greatings from France.

    • Profile photo of Gemma Stafford Gemma Stafford on May 1, 2016 at 11:59 am

      Hi Marielle,
      Thank you so much for your kind comments, I am happy that you enjoyed this recipe,
      Gemma 🙂

  23. Sandy on May 28, 2016 at 4:41 am

    Best pancakes ever! Thank you so much.

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2016 at 11:43 am

      Hi Sandy,
      Thank you for being in touch and for your kind words,
      Gemma 🙂

  24. Amy on June 27, 2016 at 3:52 pm

    I just tried this recipe and I think these may be the best pancakes I’ve ever made. I ran out of butter and just used canola oil instead and it worked just fine. I also used half all purpose flour and half whole wheat flour. I think the not over mixing really does the trick. I have the harder time get them to cook just right though. I few that looked done on the outside were still gooey in the inside after I served them. Any tips for cooking them just right so they are done in the middle and not burned on the outside.

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2016 at 10:09 pm

      Hi Amy,

      So that’s funny one. Are you doing it over controlled medium low heat? that is super super important. Then it cooks slowly inside and out. Let me know what your heat was like but I think that might be it. It takes roughly 4 minutes on one side and around 2 on the other 🙂

  25. Dickson on July 1, 2016 at 11:19 am

    Tried out this recipe and I know my Pancakes Saturdays/Sundays will never be the same again. At first I was doubtful about your advice to not over mixing the batter, but I decided to give it a try and now I’m never looking back. The pancakes turned out so amazingly fluffy and it sure saved me a lot of time not to mix the batter until completely smooth! Thank you so much for this amazing recipe and I’m always looking forward to your new videos on Youtube!

    • Profile photo of Gemma Stafford Gemma Stafford on July 1, 2016 at 2:22 pm

      Hi Dickson,
      Ha ha! see, I told you 🙂
      seriously though it is about gluten, it toughens as it is worked. Resting the mix does help this, but not so much in a batter, it is better not to develop the gluten at all. well done you,
      Gemma 🙂

  26. Profile photo of Kristian Acruz Kristian Acruz on July 9, 2016 at 1:35 am

    I’ve been trying different pancakes recipes. All were pretty good, but it wasn’t perfect…until I found this recipe! Oh my god, these pancakes are to die for! It’s fluffy, moist, and just yummy, yummy, yummy! I can’t wait to introduce this to my family. I’m a teenager and a little new to cooking/baking, and your recipes are so easy yet so delightful, almost like a restaurant made it! I almost wish you taught at a culinary school and I could apply there! Thank you so much Gemma, keep up the great work!

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 2:23 am

      Hi there,
      Thank you for your kind comments! I am so happy to know that you are finding these recipes useful. Good job you too, learning to cook young is the secret to keeping yourself fed, for all of your life,
      Gemma 🙂

  27. Fredrick Gan on July 12, 2016 at 8:42 am

    Hi, Gemma, love and tried your pancake, just one question, how to reduce the quantity of the pancakes as the recipe calls for 2 cup of flour, can I just reduce to 1 cup of flour and subsequently reduce the rest of the ingredients? Thank you.

    • Profile photo of Gemma Stafford Gemma Stafford on July 12, 2016 at 10:44 am

      Hi Fredrick,
      Yes you can, that will work very well,do not overmix!
      Gemma 🙂

  28. Profile photo of Dina Nasr Dina Nasr on July 21, 2016 at 4:29 am

    Hi Gemma,

    As always your recipes are just amazing 🙂 thanks for sharing really..
    I’ve just made this one for breakfast and my kids looooved it.. I just spread nutella on top and they didn’t stop eating until finished 😀
    I just have couple of questions to help me master this one please:
    1. My batter was more saggy than your after mixing the wet and dry and even after chillingbi could still see several lumps of white flour. Is this OK or maybe I under-mixed it?
    2. This is a bit general, I had only salted butter available so I used it and skipped the spoon of salt in the batter. Is this fine to apply in any batter that has salt in it?

    And finally, love your work ?

    • Profile photo of Gemma Stafford Gemma Stafford on July 22, 2016 at 8:40 am

      Hi Dina,
      You seem to have got this down! Do not over mix the batter, it toughens it, as it stretches the gluten.
      adding the salted butter you did the right thing in leaving out the salt, though you could add a pinch!
      Just be careful with the liquid measurements, just enough to give a good thick finish, you can add some more if needed at the end of the chilling time.
      Gemma 🙂

  29. Gaby on July 22, 2016 at 8:38 am

    This recipe is by far the BEST!!!!!!!!! Made them this morning and the were A-M-A-Z-I-NG!! Thanks Gemma

    • Gaby on July 22, 2016 at 8:40 am

      Btw greetings all the way from Honduras, Central America ?

    • Profile photo of Gemma Stafford on July 22, 2016 at 4:12 pm

      Thanks, Gaby. I’m really glad you liked it 🙂

  30. Zainab on July 22, 2016 at 10:49 am

    Gemma I’m doing this huge Sunday breakfast for my family with a couple of things so I was wondering if I could halve this recipe and ur scone recipe cuz there’s a quite a few dishes
    Thanks alot

    • Profile photo of Gemma Stafford on July 22, 2016 at 4:15 pm

      Yep, that will work. Just be sure to double check out calculations. Good luck and let me know how it turns out 🙂

  31. Tarisha on July 24, 2016 at 3:57 am

    Hi, Gemma! This recipe is amazing. Russian cuisine has tons of recipes for pancakes, but, delicious as they are, they are so different from these. These taste more like a cake, a real Sunday morning treat. I’ve also used your handy recipe for buttermilk, because it is not sold here, instead we have lots of varieties of other sour milk products that are used in pancake and crepe recipes, but I really wanted to get buttermilk. Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2016 at 11:02 am

      Hi Tarish,
      Thank you, I am really happy to hear that. stay tuned for lots more to come,
      Gemma 🙂

  32. Profile photo of reemy reemy on July 24, 2016 at 6:38 pm

    Hi Gemma,
    Thank you very much for selecting the photo of the pancake I made . My grandson liked the pancake very much. I have also tried a number of your other recipes , specially the mug cake recipes.They were very easy to make and tasty.
    I also thank you for solving the problem of accessing my saved recipes.

    • Profile photo of Gemma Stafford Gemma Stafford on July 25, 2016 at 3:20 am

      Hi Reemy,
      That is great, I am happy to have you with us,
      Gemma 🙂

  33. Zahra on August 8, 2016 at 9:40 am

    Hii

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 10:58 am

      Hi zahra 🙂

  34. Zahra on August 8, 2016 at 9:41 am

    Wi

  35. Zahra on August 8, 2016 at 11:53 am

    Sorry, I wanted to ask if you don’t have butter,what can you?

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 12:46 pm

      Hi Zahra,
      you can use a little oil, about 1/3 – 1/4 the amount of butter, or omit it. the result will be different, but they will still be good,
      Gemma 🙂

  36. Zahra on August 8, 2016 at 1:06 pm

    Ok thanks

  37. Zahra on August 8, 2016 at 1:13 pm

    PS- can you please try and show a recipe on how to make a pepperoni kind of pizza. I am actually a big fan of pizza.

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 1:58 pm

      Hi Zahra,
      I am not use I understand what happened with youf Fudgesicles!
      for the pepperoni pizza you just add chopped pepperoni. This is already cooked so will work well in the microwave,
      Gemma 🙂

  38. Zahra on August 8, 2016 at 1:17 pm

    I watch all your shows, and when I tried the fudgsicle popsicle it didn’t turn out good. Can you please tell what I did wrong, cause when I mixed my wet ingredient with my chopped dark chocolate it didn’t mix.

  39. Profile photo of Arundhathi Arundhathi on August 31, 2016 at 4:58 am

    is there any problem in using salted butter .

    • Profile photo of Gemma Stafford Gemma Stafford on August 31, 2016 at 10:51 am

      No, you use what you have to hand. Use a little less salt in your baking when you use salted butter 🙂

  40. Profile photo of Di_p2003 Di_p2003 on September 25, 2016 at 8:57 am

    Total success. I will no longer call myself the least domesticated person I know. My kids loved these! Thank you. Even took a picture! Not sure where to post. Light, fluffy and super filling.

    • Profile photo of Gemma Stafford Gemma Stafford on September 26, 2016 at 3:02 am

      Yea! I am so happy to hear that – sounds like you made a great job of it! 🙂

  41. Profile photo of Wai Teng Wai Teng on November 6, 2016 at 2:27 am

    Hi, Gemma!
    Can I ask if I can replace all-purpose flour with self-raising flour for this recipe? Thanks ?

    • Profile photo of Gemma Stafford Gemma Stafford on November 6, 2016 at 3:44 am

      Yes you can, but do not allow to sit around for too long as the raising agent will be spent! Gemma 🙂

      • Profile photo of Wai Teng Wai Teng on November 7, 2016 at 1:14 am

        If I am using self-raising flour, do I need to leave out baking soda and baking powder? Sorry if I’m interrupting you.

        • Profile photo of Gemma Stafford Gemma Stafford on November 7, 2016 at 1:15 am

          Hi there, yes, this has the raising agent included, you do not need to add more 🙂

  42. Chit on January 9, 2017 at 6:49 pm

    Hi gemma..did this pancake today i must say the best ever! And i am very picky with pancake. This has satisfied my craving for what pancake is to me! Fluffy and light! Yum so good i can hsve this in the next coming breakfasts! Thank you! Be blessed!

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 6:57 am

      hi Chit,
      That is great, I am happy when you are happy, well done you,
      Gemma 🙂

  43. Profile photo of xboxnoob23 xboxnoob23 on January 14, 2017 at 6:12 am

    how many pancakes do these make?

    • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 11:52 am

      Depending on how big you make them! I usually get 6 from this batter,
      Gemma 🙂

  44. Fiza zaki on February 18, 2017 at 8:12 am

    Can we make the batter the night before and store it in the fridge ???

    • Profile photo of Gemma Stafford Gemma Stafford on February 18, 2017 at 8:24 am

      Hi Fiza,
      Yes, this is a good idea. The batter really likes to be left to stand, it makes it tender. Do not leave it much more than 10 hours though!
      Gemma 🙂

  45. Bob Simpson on March 12, 2017 at 7:30 am

    Gemma, I’ve made this and several other items you’ve provided. My family is so taken by my baking skills that it boarders on embarrassment for me and I’ve had to divulge my source and inspiration. You inspire people to ‘have a go’. You provide clear, simple direction with extremely helpful, professional assists. You are my ‘go to’ Chef/Instructor. I hope you don’t mind that I tell everyone I can about your prowess.

    Thank you.

    • Profile photo of Gemma Stafford Gemma Stafford on March 13, 2017 at 7:52 am

      Well Bob, now I am blushing! Praise indeed.
      I am too delighted that you are singing my praises, but you need to take some praise too, the cook is the one who really matters in the kitchen!
      Gemma 🙂

  46. Profile photo of SuzieDee SuzieDee on March 19, 2017 at 1:43 am

    Hi again Gemma,
    Well this is my second foray into cooking with you, after my successful Irish Scone “event” a few weeks ago!
    To me it is an event as I am by no means a cook, I have never enjoyed it, but for some reason you are a real inspiration.
    So today’s event was one of a Buttermilk Pancake persuasion. I know a couple of things I did were not optimal but they tasted fabulous anyway and next time they should be perfect. I’ve uploaded my photo as proof!
    You are giving me confidence, dear Gemma, to do something new. Because you are such a good teacher, I am a good student.
    Blessings, Suzie in Australia
    P.S. We’ve been to Co. Wexford on a number of our trips. What town does your family come from?

    • Profile photo of Gemma Stafford Gemma Stafford on March 19, 2017 at 4:00 am

      Hi Suzie,
      I am astonished at your baking prowess, and i bet your family are too, your pancakes look perfect! Well done you. I think you got it just right!
      I am happy that you are baking. I see you have an Irish name, but it is not a Wexford one as far as I know! I come from just outside of Wexford town, on the way to Rosslare. I have not lived there for a long time now, but my parents and one sister are still there. I also have a sister in Oz, in Perth, for the moment anyway!
      good to have you with us,
      Gemma 🙂

  47. Panni on April 2, 2017 at 8:02 am

    Dear Gemma,

    I have just made your doughnut pancakes from over that other site. They’re absolutely amaaazing, fun to make and oh-so-delicious! 🙂

    Thank you for your lovely recipes! Also thank Kevin for the beautiful videos!

    Have a nice day,
    Panni

    • Profile photo of Gemma Stafford Gemma Stafford on April 3, 2017 at 7:05 am

      Hi Panni,
      thank you for your lovely comments, I am happy to have you with us,
      Gemma 🙂

  48. Profile photo of Khoulah Khoulah on April 3, 2017 at 4:59 am

    Can i use buckwheat in this recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on April 3, 2017 at 6:24 am

      Hi there,
      Buckwheat is not actually wheat! it is from a dock plant, and is use a lot be people avoiding wheat.
      Yes, you can use this to make pancakes.
      Mix your dry ingredients together. Beat the wet ingredients. add a little baking soda/bicarbonate of soda, perhaps 1/4 teaspoon, and 1 teaspoon baking powder to the flour to ensure a good rise. Add the milk egg mixture carefully to judge how it feels,
      Gemma 🙂

      • Khoulah on April 7, 2017 at 3:17 am

        Thanks 🙂

  49. Kellie on April 22, 2017 at 10:51 pm

    I just made these with my two year old daughter and they were so easy and the BEST pancakes I’ve ever had! Seriously amazing! And super easy for us to make together.

    Thank you!

    P.S. we also love your strawberry no machine ice cream!

    • Profile photo of Gemma Stafford Gemma Stafford on April 23, 2017 at 2:16 am

      Hi Kelli,
      Love that you are baking with your little girl, cannot get started early enough as far as I am concerned!
      Thank you for your kind comments too, I am happy that you are with us,
      Gemma 🙂

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