Buttermilk Pancakes Recipe

Prepare dry ingredients

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

Combine wet ingredients

In a separate medium bowl or measuring jug, whisk the buttermilk, eggs, melted cooled butter and vanilla extract until homogeneous.

Mix batter

Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — a few small lumps are okay. Do not overmix. Let the batter rest 5–10 minutes; it will thicken slightly as the leaveners activate.

Heat a nonstick skillet or griddle over medium heat until hot (about 350°F / 175°C). Lightly brush with melted butter. For each pancake, pour 1/4 cup of batter onto the griddle, leaving space between pancakes. Cook until bubbles form across the surface and edges look set, about 2–3 minutes.

Flip carefully and cook the second side until golden brown and cooked through, about 1–2 minutes more. Transfer cooked pancakes to a warm plate and keep loosely covered in a low oven (200°F / 95°C) while you finish cooking the rest, adding more butter to the pan as needed.

In a chilled mixing bowl, combine the well-chilled crème fraîche, cold heavy cream, confectioners' sugar and vanilla. Whisk by hand or with an electric mixer on low speed until smooth and slightly thickened but still pipeable — mixture should be airy but not stiff (about 1–2 minutes). Taste and adjust sweetness if desired. Keep chilled until ready to serve.

Prepare fruit: If using strawberries, hull and quarter them; leave blueberries and raspberries whole. Slice the banana just before serving to avoid browning.

To assemble, stack 3–4 warm pancakes on each plate. Spoon or pipe a generous dollop of crème fraîche Chantilly on top. Arrange a handful of mixed seasonal berries and several banana slices alongside or on top of the pancakes.

Drizzle with maple syrup to taste. Finish with an optional light dusting of powdered sugar and a small pinch of lemon zest over the berries for brightness.

Serve immediately while pancakes are warm and the Chantilly is chilled. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet or oven. The Chantilly is best used the same day; store tightly covered in the refrigerator for up to 24 hours.