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Buttermilk Pancakes

Buttermilk Pancakes

Serves pea 8 to 10 Clock icon 20
"Adding buttermilk to pancake batter results in richer yet lighter and fluffier American-style pancakes that are outrageously additive. You’ve been warned! The batter freezes nicely or you can cook the full batch of pancakes and flash them back in the frying pan to warm through before serving", says Rachel

4 Farmdrop products in this recipe

£ 9 .20
4 items.

Here's how you do it

  1. Place the flour, eggs, honey and buttermilk in a large bowl and whisk until you have a smooth batter the consistency of double cream. Trickle in a little water if it’s too thick, or whisk in 1-2 tablespoons of flour if it’s too thin.
  2. Dollop the jam over the top of the batter and use the tip of a butter knife to ripple it through.
  3. Set a large frying pan over high heat. Add a thin layer of oil, just enough to lightly coat the pan.
  4. Once it’s really hot, add 2-3 tablespoons of batter for each pancake, cooking about three pancakes at a time.
  5. Cook gently for 1 to 2 minutes on each side until golden and cooked through. Repeat to make 12 pancakes. Serve warm.

Recipe by Rachel de Thample


  • 150g self-raising flour
  • 2 medium eggs
  • 2 tbsp honey
  • 175ml buttermilk
  • 4 tbsp blackcurrant jam (or your favourite jam)
  • 1 tbsp rapeseed oil, plus extra for frying

Suitable for

  • Vegetarians