The Pretend Chef

Buttermilk Pancake

Tender, moist and fluffy homemade buttermilk pancake

Buttermilk pancake is one of the ultimate comfort food for breakfast. There are different types of pancakes peculiar to different parts of the world. In Nigeria, we have ‘diet’ our spicy pancake that originated from the french crepe.

This one is tender, moist and fluffy, it is the American pancake. I can’t stand store bought pancake mix and when you eat this homemade version, I am sure the difference will be very obvious to you.

It is quick and easy to make. The buttermilk adds extra richness and a slight tang. You can make your own buttermilk or you can use milk instead of buttermilk, see notes below.

To make Buttermilk Pancake:

1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 egg
2 tablespoons butter, melted
1 cup buttermilk
Vegetable oil for fry

In a bowl combine flour, sugar, baking powder, baking soda, and salt, set aside.

dry ingredients for buttermilk pancake

In another bowl, whisk together egg, butter, and buttermilk.

liquid ingredients for buttermilk pancake   liquid ingredients mixed for buttermilk pancake

Pour the egg mixture into the flour mixture, using a balloon whisk or fork, gently mix batter, but don’t over mix. Don’t worry about a few lumps, in facts, lumps are good.

buttermilk pancake batter

Place a frying pan over medium high heat, when hot, put 1 tablespoon of oil in the middle of the frying pan.

greased frying pan for buttermilk pancake

Pour in ¼ cup of batter directly into the centre and fry.

buttermilk pancake frying in a pan

When the top of the pancake is full of air holes that stay open and is brown around the edge, flip to cook the other side and cook for 1 to 2 minutes, until browned.

buttermilk pancake ready to be flipped in a pan

Transfer buttermilk pancake to a plate and leave in a warm oven. Keep cooking till all batter has been fried.

Tender, moist and fluffy homemade buttermilk pancake

Serve warm with any topping e.g Fresh fruits, cream, honey, zobo syrup, custard, lemon curd, chocolate syrup, jam, butter, pancake syrup, icing sugar, golden syrup etc. Try these interesting pairings: Marmalade and butter, chocolate syrup and banana, strawberry and cream, strawberry and zobo syrup, fried bacon and pancake syrup.


  • If using milk: Use 1 cup of milk and an additional 1 teaspoon of baking powder. Eliminate the buttermilk and baking soda.
  • Do not over whisk your pancake batter, if you do, the pancakes will be tough and chewy.
  • Do not double flip your pancakes, so try as much as possible to flip only once.
  • To test if pan is hot, a tiny drop of water on the frying pan or griddle, will sizzle immediately.
  • Butter burns easily, so it is better to fry your pancakes with vegetable oil. If you fry with butter, the first few might be good but subsequent ones will have a burnt taste. Unless you want to keep wiping down your pan after each pancake.
  • 1/4 cup of batter is the ideal home-made pancake size, but mini sized pancakes are so cute.


  1. Leave a Reply

    Utibeabasi Raph
    April 6, 2016

    Wow!!! I so love the way the, the step by step details are given unlike most cookery books or sites.
    Thanks, I known how to make pancakes but have learnt it better and easier now.
    Thanks again

    • Leave a Reply

      April 6, 2016

      Thanks @Raph, I am glad to have helped. Please take a look at the other recipes

  2. Leave a Reply

    Isoken Odukogbe
    March 30, 2016

    Very interesting and informative making cooking look easy.

    • Leave a Reply

      March 30, 2016

      hi, Isoken cooking is actually easy. #nofrillscooking

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