Gordon Ramsay’s Buttermilk Pancakes Were the Pause My Morning Needed

I woke up hungry and dramatic. Like, the world owes me pancakes kind of dramatic. Not the “cute brunch” vibe—this was primal. Pajamas inside out, no coffee yet, hair like I lost a fight in my sleep. And somehow, in the middle of that chaos, I decided I needed to try Gordon Ramsay’s buttermilk pancake recipe. Not just any pancakes. His pancakes. The fluffy, bougie kind with whipped egg whites and “golden edges” and all that.

My kitchen? Disaster. My mood? Questionable. My motivation? Pancakes. Let’s go.

What Gordon Ramsay Would Do

Gordon’s version is all about texture—light, fluffy, golden brown on the outside, with that subtle buttermilk tang. He separates the eggs, whips the whites to soft peaks (not stiff, just soft and airy), and folds them in gently. He’s also big on not overmixing—he’d yell if you killed the batter.

He probably serves them with fresh berries, real maple syrup, and some kind of gorgeous lemon zest situation. I served mine with… whatever I found in the back of the fridge. Sorry, Gordon.

What I Changed (And Why)

First off, I used vanilla paste instead of essence because I had some and wanted to feel fancy. And I eyeballed the oil because it was 8am and I was not about to weigh it.

Also—I may or may not have forgotten to fully beat the egg whites into foamy peaks. They were more like… frothy clouds. But I folded them in anyway, whispering “please rise” like a spell.

Oh, and I doubled the vanilla because I wanted them to smell like cake. Zero regrets.

How It Turned Out

Not gonna lie—I expected a lumpy mess or at least a few weird, half-cooked middles. But somehow… they puffed up like they had something to prove. The edges got all golden and crisp, like the griddle knew I needed a win. Inside? Fluffy. Soft in that “I’m gonna eat three before I even sit down” kind of way.

They weren’t perfect circles (one looked like Australia), but they tasted stupid good. Warm, vanilla-y, just a little tang from the buttermilk. I didn’t even reach for the syrup until the third one. That’s how good.

So, Was It Worth It?

YES. A thousand times yes. This wasn’t just breakfast—it was a reset. They turned my sleepy-gremlin morning into something almost… elegant? Okay maybe not elegant. But joyful. Like, slow-down-and-savor joyful.

I’d make these again on a Sunday. Or a Tuesday. Or any time I need to feel like I did something right.

How to Make Gordon Ramsay’s Buttermilk Pancakes (My Version)

Soft, fluffy pancakes that feel fancy but are totally doable—even when you’re a sleepy disaster human like me.

Smart Tips

• Don’t skip the egg white whip. Even a lazy froth makes these rise better.
• Use vanilla paste if you’ve got it. It levels things UP.
• Let the batter sit 5–10 mins before cooking. Helps the baking powder activate.
• Wipe the pan between batches so they don’t burn or stick.
• Stack ’em in the oven (90°C / 200°F) if you’re feeding a crowd or a hangry self.

FAQs

Can I skip separating the eggs?
You can, but the texture won’t be the same. It’s fluffier with the extra step.

No buttermilk—what now?
Mix milk with a splash of lemon juice or vinegar. Let it sit for 10 mins. Boom: fake buttermilk.

Can I add mix-ins?
YES. Chocolate chips, blueberries, mashed banana—just don’t overmix after adding.