Buttermilk pancakes with maple syrup

Stack 'em high, add a little syrup and watch Sophie Grigson's irresistible pancakes disappear like magic!
By Sophie Grigson
Buttermilk pancakes with maple syrup
  • Rating:
  • Serves: 4-6
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 220 g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1 tbsp caster sugar
  • 450 ml buttermilk
  • 2 eggs
  • 2 tbsp melted butter
  • 100 ml milk
  • 200 g blueberries, (optional)
  • oil or clarified butter

To serve:

  • butter, and lots of maple syrup


1. Sift the flour with the baking powder, bicarbonate of soda and salt. Stir in the sugar. Beat the buttermilk with the eggs and melted butter. Add the dry ingredients and stir until you have a smooth batter. Stir in the milk and blueberries (if using).

2. Heat a heavy cast-iron frying pan or griddle over a medium heat. Brush with a little oil or clarified butter. Ladle about 2 tablespoons of the batter per pancake on to the griddle.

3. Cook for 1-2 minutes, until the mixture begins to set and bubble and the underneath is nicely browned. Cook briefly on the other side until hazelnut brown. If the pancakes seem a little too thick, thin it down using a little water or extra milk.

4. Serve the pancakes piping hot, smeared with butter and smothered in maple syrup.

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