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  • 5.0 Star
  • Timer Prep 15 min
    Cook 30 min
  • Chart 672.0 cal/
  • Chef hat Medium


  1. 1 Beat the eggs and buttermilk together in a large bowl. Sift over the flour, sugar and salt then quickly mix to form a smooth thick batter.
  2. 2 Heat a little oil in a non-stick frying pan. Gently drop large spoonfuls of the batter into the hot pan and cook for 2 mins until the base is crisp and golden. Flip over and cook for a further 1-2 mins.
  3. 3 Keep warm in a clean tea towel and repeat until all the batter is cooked. It makes about 12. To serve, stack 3-4 pancakes per person on plates, stacking them up with crispy bacon. Serve with maple syrup.

2 Reviews

  • Jed Downham

    Best pancakes I have ever eaten!!!

  • Naomi

    Quick easy Sunday morning breakfast. Fabulous!