Golden Brioche French Toast
Thick brioche soaked in vanilla-cinnamon custard and pan-fried until crisp and golden. Weekend brunch, sorted.
🥞 Breakfast
Fluffy Buttermilk Pancakes
Tall, tender diner-style pancakes with golden edges and a gentle tang from buttermilk. Ready in 25 minutes.
Prep10 min
Cook15 min
Serves4
LevelEasy
About this recipe
These are the pancakes worth getting up early for. Buttermilk reacts with baking soda to create a light, cloud-like crumb, and resting the batter for a few minutes lets the bubbles develop. The secret? Stop mixing while there are still a few lumps.
Method
Combine dry ingredientsWhisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
Whisk wet ingredientsIn a jug, whisk the buttermilk, eggs, melted butter and vanilla until smooth.
Bring together gentlyPour the wet mixture into the dry and fold with a spatula until just combined. A few lumps are good — overmixing makes pancakes tough. Rest 5 minutes.
Heat the panWarm a non-stick pan or griddle over medium heat and brush lightly with butter.
CookPour ⅓ cup of batter per pancake. Cook 2–3 minutes until bubbles form and the edges look set, then flip and cook 1–2 minutes more until golden.
Serve warmKeep cooked pancakes in a low oven (90°C / 200°F) while you finish the batch. Serve stacked with maple syrup and berries.
💡 Tips for success
- No buttermilk? Stir 1½ tbsp lemon juice into 480 ml milk and let it stand 5 minutes.
- Lower the heat slightly if the outsides brown before the centers cook.
- Fold blueberries into the batter, or scatter them onto each pancake right after pouring.
🧊 Storage & leftovers
Cool completely, then refrigerate up to 3 days or freeze between sheets of parchment for up to 2 months. Reheat in a toaster.
Cooking times and temperatures are guides — ovens and stoves vary. Always cook meat, poultry, fish and eggs to safe internal temperatures and check labels if you're cooking for anyone with food allergies. See our disclaimer.
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