Gordon Ramsay’s Buttermilk Pancakes Recipe

This Gordon Ramsay’s Buttermilk Pancakes recipe is a fluffy and golden recipe, which is made with buttermilk and vanilla. It’s the perfect weekend breakfast, ready in about 25 minutes.

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Gordon Ramsay’s Buttermilk Pancakes Ingredients

• 2 large eggs, separated
• 25g sugar
• 2g salt
• 8g baking powder
• 60g vegetable oil
• 300g buttermilk
• 160g plain flour
• 5g vanilla paste or essence
• Butter, for the pan

How To Make Gordon Ramsay’s Buttermilk Pancakes

1. Whip the Egg Whites: In a clean bowl, whip the egg whites until they form soft peaks. Set aside.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
3. Mix the Wet Ingredients: In another bowl, whisk together the buttermilk, egg yolks, vegetable oil, and vanilla.
4. Make the Batter: Pour the wet ingredients into the dry ingredients. Stir with a spatula or whisk just until the mixture is combined. Do not overmix; a few lumps are okay.
5. Fold in Egg Whites: Gently fold the whipped egg whites into the batter in two or three additions until just incorporated. Be careful not to deflate the mixture. Let the batter rest for 5 to 10 minutes.
6. Cook the Pancakes: Heat a non-stick or cast-iron pan over medium heat and lightly grease it with butter. Pour about ¼ cup of batter for each pancake. Cook for 5 to 6 minutes, or until bubbles form on the surface and stay open.
7. Flip and Finish: Flip the pancakes and cook for another 1 to 2 minutes on the other side, until golden brown.
8. Serve: Serve the pancakes immediately, stacked high with your favorite toppings.

Recipe Tips

• How do I get the fluffiest pancakes? Separating the eggs and folding in the whipped egg whites at the end is the secret to an incredibly light and airy pancake. Letting the batter rest for 5-10 minutes also allows the baking powder to activate, which contributes to the fluffiness.
• Why is my batter lumpy? A few small lumps in your pancake batter are a good thing! It means you haven’t overmixed. Overmixing develops the gluten in the flour, which results in tough, flat pancakes instead of fluffy ones.
• What’s the best pan for cooking pancakes? A non-stick skillet or a well-seasoned cast-iron griddle is best. They provide even heat and prevent the pancakes from sticking, which is essential for a clean flip.
• How do I keep pancakes warm while I cook the whole batch? Preheat your oven to its lowest setting, around 200°F (90°C). As you finish each pancake, place it on a baking sheet in the warm oven to keep it hot while you cook the rest.

What To Serve With Buttermilk Pancakes

These classic pancakes are a perfect canvas for all your favorite breakfast toppings.

• Maple syrup and a pat of salted butter
• Fresh berries, like blueberries, strawberries, or raspberries
• Sliced bananas and walnuts
• A dollop of whipped cream
• A side of crispy bacon or breakfast sausage

How To Store Buttermilk Pancakes

Store: Let leftover pancakes cool completely, then stack them with a piece of parchment paper between each one. Store them in an airtight container or a zip-top bag in the refrigerator for up to 3 days. Reheat: For the best results, you can reheat the pancakes in a toaster, a toaster oven, or for a few seconds in a hot, dry skillet. You can also microwave them, but they will be softer.

Buttermilk Pancakes Nutrition Facts

• Calories: 175kcal
• Protein: 5g
• Fat: 9g
• Carbohydrates: 18g
• Sugar: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay’s Blueberry Ricotta Pancakes Recipe
• Gordon Ramsay Pancakes Recipe