Lemon and Sultana Buttermilk Pancakes

Lemon and Sultana Buttermilk Pancakes
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Recipe for Lemon and Sultana Buttermilk Pancakes. These pancakes are also good served cold with butter.


  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon caster sugar
  • 2 eggs, separated
  • 1 cup buttermilk
  • finely grated zest of 1 small lemon
  • 1/3 cup sultanas or golden raisins
  • 1/4 stick unsalted butter
  • To Serve:
  • plain yogurt
  • maple syrup


  1. In a grease-free bowl, whisk the egg whites until stiff and, using a large metal spoon, carefully fold into the batter together with the lemon rind and sultanas.
  2. Heat a little butter in a large frying pan until bubbling, tilting the pan to coat the sides. Ladle 4 tablespoons batter into the pan to form a thick pancake about 4 inches (10 cm) in diameter.
  3. Cook over low to moderate heat for about 2 1/2 minutes until bubbles appear on the surface. Slide a palette knife under the pancake and flip. Brown the underside of the pancake for 2 1/2 minutes. The pancake should puff up and thicken.
  4. Turn the pancake out onto a wire rack lined with a clean tea towel and baking parchment. fold the paper and towel over the pancake. Repeat to make eight pancakes. Re-butter the pan as necessary and stack the cooked pancakes between sheets of parchment. Serve with yogurt and maple syrup.