Buttermilk Pancakes Recipe

Make batter

In a large bowl whisk together the flour, baking powder, baking soda, sugar and salt until evenly combined.

In a separate bowl or large measuring jug whisk the buttermilk, eggs, melted butter, and vanilla (if using) until smooth.

Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula just until combined — lumps are fine. Avoid overmixing to keep pancakes fluffy. Let the batter rest 5–10 minutes while you preheat the pan.

Cook pancakes

Heat a large non-stick or cast-iron griddle over medium heat. Brush a small amount of oil or a little melted butter on the surface. For thick fluffy pancakes, drop 1/3 cup batter per pancake onto the griddle (use an ice cream scoop or measuring cup) and cook until bubbles form and edges look set, 2–3 minutes.

Flip carefully and cook 1–2 minutes more until cooked through and golden brown. Transfer to a warm oven set to 100°C/210°F on a wire rack while you cook the remaining pancakes. Re-butter the griddle as needed.

While pancakes rest or cook, whisk 4 eggs with milk/cream, salt and pepper in a bowl until blended but not frothy.

Melt 1 tablespoon butter in a non-stick skillet over medium-low heat. Pour in eggs and let them sit 10–15 seconds, then stir gently with a spatula, pushing from edges to center. Cook slowly, removing from heat intermittently, until soft curds form — about 3–4 minutes total. Keep warm.

Preheat a separate skillet or frypan over medium heat. Add the streaky bacon in a single layer and cook, turning occasionally, until crisped to your liking, about 6–10 minutes depending on thickness. Drain on paper towels and keep warm in the oven if needed.

In the same or another skillet, add the Cumberland sausages. Cook over medium heat, turning frequently so they brown evenly, about 12–15 minutes, until internal temperature reaches 160°F (71°C). Reduce heat and cover for a few minutes if they brown too quickly to ensure cooked through.

Cook the hash browns according to package instructions — typically shallow-fry or bake until golden and crisp, about 8–12 minutes. Keep warm.

Warm the baked beans in a small saucepan over low-medium heat until simmering, stirring occasionally. Keep covered and warm.

Arrange 2–3 thick pancakes per plate with a pat of butter and a drizzle of maple syrup. Add a portion of scrambled eggs, 2 streaky bacon rashers, 1–2 Cumberland sausages, a hash brown and a small ramekin or spoonful of baked beans.

Garnish pancakes with fresh berries or sliced banana if using. Serve immediately while hot.