pancake sunday.

Slow mornings. Good pancakes.

The breakfast collection / 01

A little stack.
A lovely morning.

Two simple recipes for the best part of a slow morning. Pick your favorite, warm the pan, and make yourself something good.

Illustration of a golden pancake stack with butter and maple syrup
Made for maple syrup & second helpings
Two ways to start your daySimple ingredients · no rush
Recipe 01 / The timeless one

Fluffy buttermilk
pancakes

Golden edges, soft centers, and a little tang. Your new weekend staple.

Prep10 minutesCook15 minutesMakes8 pancakes / 2–3 servings

What you'll need

  • 150 g all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder + ½ tsp baking soda
  • ¼ tsp fine salt
  • 240 ml buttermilk
  • 1 large egg
  • 2 tbsp melted butter, cooled, plus extra for the pan
  • 1 tsp vanilla extract
  • Maple syrup and berries, to serve

Let's make them

  1. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla. Pour into the dry ingredients and fold just until combined. A few lumps are perfect. Rest for 5 minutes.
  3. Heat a nonstick skillet over medium-low heat and lightly butter it. Add about 60 ml of batter per pancake, leaving room between them.
  4. Cook for 2–3 minutes, until bubbles appear and the edges look set. Flip and cook for another 1–2 minutes, until golden and cooked through. Lower the heat if they brown too quickly.
  5. Repeat with the remaining batter. Serve warm with maple syrup and berries.
Recipe 02 / The cozy one

Banana & oat
pancakes

Ripe banana, a hint of cinnamon, and a wonderfully tender bite.

Prep10 minutesCook12 minutesMakes6 pancakes / 2 servings

What you'll need

  • 100 g rolled oats
  • 1 medium ripe banana, peeled (about 100 g)
  • 1 large egg
  • 100 ml milk of your choice
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp vanilla extract
  • A pinch of fine salt
  • Butter or neutral oil, for the pan
  • Banana slices and yogurt, to serve

Let's make them

  1. Blend the oats into a fine flour. Add the banana, egg, milk, baking powder, cinnamon, vanilla, and salt. Blend until smooth.
  2. Let the batter stand for 5 minutes so the oats can absorb the liquid. If it becomes too thick to pour, stir in 1–2 tbsp extra milk.
  3. Heat a nonstick skillet over medium-low heat with a little butter or oil. Spoon about 45 ml of batter per pancake into the pan.
  4. Cook for 2–3 minutes, until the edges are set and the underside is golden. Flip carefully and cook for another 1–2 minutes, until the center is cooked through.
  5. Repeat with the rest of the batter. Top with banana slices and a spoonful of yogurt. Add a drizzle of maple syrup if you like.