Gordon Ramsay Pancake Recipe

This light and fluffy gordon ramsay pancake recipe is made with fresh buttermilk and sweet vanilla, ready in just 15 minutes. Watch the golden edges crisp up while the center bubbles into airy perfection on the hot griddle. I always make a double batch on Sunday mornings because they disappear instantly.

Why This Classic Works

I used to struggle with heavy, dense pancakes that soaked up too much syrup and felt like lead. Learning to use real buttermilk completely changed my weekend breakfast routine.

The natural acidity reacts with the baking powder to create incredible lift and a tender crumb. I was surprised by how a simple five-minute resting period makes the batter so much lighter.

gordon ramsay pancake recipe Ingredients

• 150g plain flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp caster sugar
• Pinch of fine sea salt
• 1 large egg, beaten
• 200ml buttermilk
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Extra butter for frying

How To Make gordon ramsay pancake recipe

1. Mix Dry Ingredients: Whisk the plain flour, baking powder, baking soda, sugar, and sea salt together in a large mixing bowl.
2. Combine Wet Ingredients: In a separate jug, vigorously whisk the buttermilk, beaten egg, melted butter, and vanilla extract until smooth.
3. Fold The Batter: Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined.
4. Rest The Batter: Leave the mixture to rest on the counter for 5 minutes to let the baking powder activate.
5. Cook The Pancakes: Heat a non-stick frying pan over medium heat with a small knob of butter.
6. Flip And Serve: Pour small ladles of batter and cook for 2 minutes until bubbles pop on the surface, then flip and cook for 1 more minute.

Recipe Tips

• Don’t overmix: Leaving small lumps in the batter ensures the pancakes stay incredibly fluffy and tender.
• Control the heat: Wipe the pan clean with kitchen paper between batches to prevent the leftover butter from burning.
• Let it rest: Giving the batter 5 minutes to sit makes a noticeable difference in the final texture.

What To Serve With Pancakes

Pour over a generous amount of warm maple syrup and add a handful of fresh blueberries or strawberries. Thick cut bacon or quality breakfast sausages provide a great salty contrast to the sweet batter.

How To Store

Keep leftover pancakes in an airtight container in the fridge for up to three days. You can freeze them between sheets of baking paper for up to two months. Reheat straight from frozen in a toaster for a quick morning breakfast.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but add a tablespoon of lemon juice to regular milk and let it sit for five minutes first. This creates a quick substitute that provides the necessary acidity.

Why are my pancakes flat?

Your baking powder might be expired or the batter was heavily overmixed, which knocks out the trapped air. Always check your raising agents and mix gently.

Can I make the batter the night before?

It is best to make it fresh right before cooking. The raising agents lose their power if left to sit overnight in the fridge.

Nutrition

• Calories: 245 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 55mg
• Sodium: 320mg
• Total Carbohydrate: 35g
• Protein: 7g

Try More Recipes:

• Gordon Ramsay Crepe Suzette Recipe
• Gordon Ramsay Blueberry Muffins Recipe
• Gordon Ramsay Apple Crumble Recipe

gordon ramsay pancake recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Light and fluffy gordon ramsay pancake recipe made with rich buttermilk and sweet vanilla, ready in 15 minutes. These golden brown griddle cakes are a quick, foolproof weekend breakfast. Enjoy airy centers and crisp edges every single time.

Ingredients

• 150g plain flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tbsp caster sugar

• Pinch of fine sea salt

• 1 large egg, beaten

• 200ml buttermilk

• 2 tbsp unsalted butter, melted

• 1 tsp vanilla extract

• Extra butter for frying

Directions

• 1. Mix Dry Ingredients: Whisk the plain flour, baking powder, baking soda, sugar, and sea salt together in a large mixing bowl.
• 2. Combine Wet Ingredients: In a separate jug, vigorously whisk the buttermilk, beaten egg, melted butter, and vanilla extract until smooth.
• 3. Fold The Batter: Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined.
• 4. Rest The Batter: Leave the mixture to rest on the counter for 5 minutes to let the baking powder activate.
• 5. Cook The Pancakes: Heat a non-stick frying pan over medium heat with a small knob of butter.
• 6. Flip And Serve: Pour small ladles of batter and cook for 2 minutes until bubbles pop on the surface, then flip and cook for 1 more minute.