Gordon Ramsay Buttermilk Pancakes Recipe

This fluffy, Gordon Ramsay Buttermilk Pancakes Recipe is made with rich buttermilk, fresh eggs, and butter, and ready in 25 minutes. The edges crisp up perfectly in the hot pan while the centre stays incredibly soft and airy. I make these every weekend for a guaranteed brilliant start to the day.

Why This Classic Works

I used to struggle with flat, rubbery pancakes until I learned the secret of not overmixing the batter. Leaving a few lumps is exactly what creates that tender, melt-in-the-mouth crumb.

The acidity of the buttermilk reacts instantly with the baking soda to create huge air bubbles. I also cook them in a mix of butter and neutral oil to get crispy edges without burning.

Gordon Ramsay Buttermilk Pancakes Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter, melted
• Extra butter and oil for frying

How To Make Gordon Ramsay Buttermilk Pancakes Recipe

1. Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Combine Wet Ingredients: In a separate jug, beat the eggs, then whisk in the buttermilk, melted butter, and vanilla extract.
3. Fold Together: Pour the wet ingredients into the dry and gently fold them together until just combined.
4. Heat The Pan: Place a large non-stick frying pan over medium heat and melt a small knob of butter with a splash of oil.
5. Cook The Pancakes: Pour 1/4 cup portions of batter into the pan and cook for 2 minutes until bubbles appear on the surface.
6. Flip And Finish: Carefully flip each pancake and cook for another 1 to 2 minutes until golden brown and cooked through.

Recipe Tips

• Do not overmix: Stirring too much develops gluten, which makes pancakes tough instead of fluffy.
• Rest the batter: Letting the mixture sit for 5 minutes allows the baking soda to activate properly.
• Watch the bubbles: Only flip when the bubbles on top pop and stay open.

What To Serve With Buttermilk Pancakes

Serve these hot with a generous drizzle of real maple syrup and a pat of salted butter. They also pair wonderfully with crispy bacon or fresh seasonal berries.

How To Store

Store leftover pancakes in an airtight container in the fridge for up to 3 days. To freeze, layer them between sheets of parchment paper and keep frozen for up to 2 months. Reheat in a toaster for the best texture.

FAQs

Can I make my own buttermilk? Yes, mix 1.5 cups of whole milk with 1.5 tablespoons of lemon juice and let it sit for 5 minutes.

Why did my pancakes burn? The pan was likely too hot or you used only butter. A mix of butter and oil prevents burning.

Can I make the batter ahead of time? It is best cooked immediately so the baking soda does not lose its lifting power.

Nutrition

• Calories: 280 kcal
• Total Fat: 12 g
• Saturated Fat: 7 g
• Cholesterol: 105 mg
• Sodium: 420 mg
• Total Carbohydrate: 35 g
• Protein: 8 g

Try More Recipes:

• Gordon Ramsay Bagel
• Gordon Ramsay Baked Oatmeal
• Gordon Ramsay Pancake Recipe

gordon ramsay buttermilk pancakes recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

This Gordon Ramsay Buttermilk Pancakes Recipe delivers incredibly fluffy, rich pancakes made with fresh buttermilk, melted butter, and vanilla. Ready in just 25 minutes, it is a brilliant, fuss-free option for a comforting weekend breakfast.

Ingredients

• 1 1/2 cups all-purpose flour

• 2 tablespoons granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups buttermilk

• 2 large eggs

• 1 teaspoon vanilla extract

• 3 tablespoons unsalted butter, melted

• Extra butter and oil for frying

Directions

• 1. Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• 2. Combine Wet Ingredients: In a separate jug, beat the eggs, then whisk in the buttermilk, melted butter, and vanilla extract.
• 3. Fold Together: Pour the wet ingredients into the dry and gently fold them together until just combined.
• 4. Heat The Pan: Place a large non-stick frying pan over medium heat and melt a small knob of butter with a splash of oil.
• 5. Cook The Pancakes: Pour 1/4 cup portions of batter into the pan and cook for 2 minutes until bubbles appear on the surface.
• 6. Flip And Finish: Carefully flip each pancake and cook for another 1 to 2 minutes until golden brown and cooked through.