Kidspot Kitchen

Kidspot Kitchen

Buttermilk pancakes with berry salad recipe

Buttermilk pancakes are always a popular breakfast recipe for special occasions. These pancakes are an easy recipe so try flipping pancakes for breakfast. Find more on Kidspot New Zealand's recipe finder



Fruit salad:

  • 2 cups plain flour
  • 3 teaspoons baking powder
  • 2 tablespoons caster sugar
  • 2 eggs, lightly beaten
  • 750mL buttermilk
  • 75g unsalted butter, melted
  • Extra unsalted butter for greasing pan
  • Maple syrup and thick yoghurt, to serve
  • 150g blueberries
  • 250g strawberries, chopped
  • 1 cup crimson seedless grapes


Stir the flour, baking powder and sugar together in a bowl. Add the eggs, buttermilk and melted butter, whisk to combine.

Heat a large non-stick frypan over medium heat and melt ¼ teaspoon of the extra butter.

Pour 1/3 cup (I use my measuring cup) of pancake batter into the pan and cook for 2-3 minutes until bubbles appear on the surface.

Turn the pancake over gently (I don't have the flipping-in-the-air skill perfected yet…) and cook for another minute.

Transfer cooked pancakes to a plate and keep warm (oven at 120°C) while cooking the rest of the pancakes.

Serve pancakes topped with a dollop of yoghurt (or icecream), drizzled with maple syrup and a pile of fruit salad.


  • Pancakes take a lot longer to cook than pikelets because you do them one at a time. I'd start cooking at least 30 minutes before you want to start serving.
  • Flipping them is a bit of a trick; you have to make sure that at least 10 bubbles appear on the surface before gently turning over, otherwise the uncooked top splatters everywhere. It usually takes me a good 2-3 pancakes before they start looking presentable.
  • The pancakes will keep covered in the fridge for 3-4 days, allowing you to make them in advance, reheat in microwave
  • Choose your favourite fruits for the fruit salad - some lovely summer stone fruit (peaches, apricots), raspberries - unfortunately not in season when I was making these.
  • A jug of extra maple syrup on the table is a nice touch, because you always need more maple syrup!
  • I used gluten-free flour and baking powder to make these pancakes gluten-free.
  • This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.


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