Waitrose and Partners
Martha's buttermilk pancakes

Martha's buttermilk pancakes

Maple syrup and bacon or piles of fresh fruit and Greek yogurt?  The choice of what you adorn these fluffy pancakes with is yours

5 out of 5 stars(6) Rate this recipe
  • Makes10
  • CourseBreakfast
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 125g plain flour
  • 1 tbsp caster sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 250ml buttermilk
  • 1 British Blacktail Medium Free Range Eggs
  • 25g butter, melted
  • Butter, for greasing and serving
  • maple syrup, for greasing and serving


  1. In a medium-sized bowl, mix together the flour, caster sugar, baking powder and bicarbonate of soda. Beat together the buttermilk, egg and melted butter in a measuring jug.

  2. Make a well in the centre of the dry ingredients and slowly pour in the wet ingredients, whisking all the time. Continue to mix until a smooth batter forms with no lumps.

  3. Heat a pan over a medium heat and grease lightly with butter, wiping out any excess with kitchen paper. Spoon a few teaspoons of the mixture into the pan as mini test pancakes and see how they cook. Adjust the temperature of the pan accordingly.

  4. When the pan is at the right temperature, use a ladle or ice-cream scoop to dollop the mixture into the pan (not too close together as it will spread). Cook until bubbles appear on the surface and the underside of the pancakes are golden brown, then flip over to cook for another 1-2 minutes, or until they feel spongy and cooked through.

  5. Transfer to a warm plate and cook the rest of the batter in the same way, greasing the pan with butter as needed. Top the pancakes with a knob of butter and drizzle with maple syrup before serving.

Cook’s tip

If you’re making pancakes for a crowd, don’t get stuck in the kitchen while they have all the fun. Preheat the oven to 160ºC, gas mark 3 and place an ovenproof plate inside, covered with foil. As you fry the pancakes, add them to the plate and keep warm until ready to serve. No buttermilk? No problem! Lots of recipes substitute buttermilk for milk with 1 tbsp lemon juice. This works well for most things but the consistency is a bit too runny for these pancakes, so I recommend one of these substitutes instead:
150g Greek-style yogurt, mixed with 100ml milk
200g soured cream, mixed with 50ml milk
175g crème fraîche, mixed with 75ml milk.


Typical values per item when made using specific products in recipe


519kJ/ 124kcals



Saturated Fat












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