So you had too much whiskey and green beer, eh? No judgement: I enjoy a bit of whiskey myself being of Welsh decent, but I’m going to go out on a limb and assume you need a hang over cure.  So, imagine if pancakes and english muffins had a baby.  Soft, fluffy, and warm, but also filled with nooks and crannies. It’s really a fantastic situation.  Slather on as much butter and maple syrup as humanly possible, and you’ll be feeling like yourself in no time.




They must be cooked right after mixing, as the acid in the buttermilk starts to react with the baking soda at once.

The batter is very thick, so it will not run like a typical pancake.

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 tablespoon white sugar

1 large egg, beaten

1 cup buttermilk

1 tablespoon unsalted butter, browned

1 tablespoon unsalted butter, for frying pan


Sift the dry ingredients into a bowl. In another bowl, add the beaten egg, buttermilk, and browned butter in a constant stream to the dry ingredients while stirring together the batter.  Careful not to over-beat, as this will make dense pancakes.

Now heat a skillet over medium-low heat. Add a tablespoon of butter to the skillet, stir it around until the skillet is coated, and then add a few large dollops of batter (about 3 inches wide and half an inch high) to the pan, careful not to overcrowd it.  Cook for about 4 to 5 minutes a side, until golden brown and cooked through. Serve with butter, jam, and syrup.

  • Daaaang, these look freaking PERFECT! Love this recipe!!

  • These pancakes look AMAZING!

  • Zoey

    Am I missing something? I followed the recipe exactly and ended up dough, not batter. I had to really doctor it up to get something that kind of matched a pancake/English muffin consistency, but the fact that it was mostly thick, sticky dough made it pretty difficult to (a) get into pancake shape and (b) cook through without charring the outside. I would try to elaborate on the steps a little more and post a few pictures of the process because I doubt you used this recipe to get whatever was in those pictures.

    • TheKitchyKitchen

      Hi Zoey, The batter is supposed to be pretty thick, like an English muffin dough, so that the cakes stay on the small side and don’t run (like how regular pancakes or crepes would). It shouldn’t be so doughy that you could roll it, like scones. If they turned out charred on the outside, but undercooked on the inside, I’d recommend lowering the temperature on you stove to medium low and maybe cook them for a minute more. I used a cast iron pan, but if you used something else or have a more powerful stove, the heat might have had a greater impact. I hope this helps!

    • Angie

      I had the same problem. If we could have a photo of what the batter should look like, that would help. I ended up having to add more buttermilk to make them less bread or pie dough like. Like Zoey, I could have rolled it. They came out OK in the end, didn’t run in the pan, big globs of batter and tasted good but not sure if I did it right.

      • TheKitchyKitchen

        Hi Angie, The batter/dough is meant to be quite thick, similar to an english muffin recipe. When you pop it on the pan, it won’t spread very far at all, but should puff up a bit and bubble as it cooks. Like I mentioned to Zoey, if you’re finding that they’re cooking too quickly, lower the temperature on the pan so that it cooks more slowly.

        I’ll try to get that photo of the batter up ASAP. Hope this helps! xoxo

    • I followed the recipe exactly and I got a goey/clump type of consistency. I worked with it and made delicious biscuit type snacks that were in weird shapes and sizes because the dough was hard to work with. I would still make it again though because it makes enough for a family of 5 at breakfast and it was delish!

      • TheKitchyKitchen

        Glad you enjoyed the final product! The batter is definitely thick, but I find it’s easiest if you use an ice cream scooper to make equal sized scoops of batter that go on the griddle. xo

    • Josh’s Mom

      I had the same problem. I added a cup of Almond Milk and that solved the problem.

  • Vicki Hinkle

    After reading everyone’s comments I made these and they turned out fabulous!!!!. The husband loved them. I did end up adding an extra tablespoon of buttermilk as the initial batter seemed more paste like. It was still very thick. I used an electric skillet because it is easier for me to cook pancakes evenly and control the temp better than on my gas cook top. They looked very much like the picture you have. I would have posted a pic but we ate them all. Thank you 🙂

    • TheKitchyKitchen

      Hi Vicki,

      Thank you for your input! I’m glad your husband loved them too. It’s hard to describe the batter eloquently, but yeah, it’s super thick so it bakes up like an English muffin. Anyway, post a photo next time! I’d love to see how they turned out. xoxo

  • Kaitlyn K

    I am making these for my class, and I decided to do a test run because y’all were making me. A little nervous with the comments. I 1/4ed the recipe for my trial run and they turned out great! The batter is not like a pancake batter it is a little tough but that is what gives them the shape. I would add a picture but unfortunately I don’t see where to do it at. I just thought that I would chime in and let y’all know that they turned out really well!

    • TheKitchyKitchen

      Thanks for the feedback! I think maybe the title “pancakes” could be what’s throwing people off? They technically are, but are also meant to be like English Muffins in texture. Anyway, so glad to hear you enjoyed them!

  • Irish chickie

    I don’t know where your name “Irish pancakes” came from, but these are not Irish pancakes. Irish pancakes are an actual thing – it’s a very thin batter that makes a thin, crepe-like pancake. These are then traditionally topped with a squeeze of fresh lemon juice, a sprinkle of sugar and then rolled or folded before enjoying. My husband is Irish and this is what they consider to be pancakes. This website has great pictures and a recipe:

    • TheKitchyKitchen

      Hey, I did a little research before this post and most commonly they’re thin like crepes, but I also saw some that were thick and English Muffin-y, which I thought was fun and inspired this recipe. But yes, you’re right, most commonly they’re thin like crepes. xo

      • Irish chickie

        Thanks for the clarification! My husband and his parents all said they’ve never heard of or seen anything like it, but it could be a regional thing within the country – they’re from Dublin. Also interesting – they wouldn’t eat their pancakes for breakfast – other than sugar in their tea/coffee, sweetener on their porridge, and plain old fruit, Irish breakfasts are quite savory – they would normally eat the crepe-style pancakes as a snack/treat or dessert! I’m not the biggest fluffy pancake fan, but I love English muffins – just made my first homemade batch a few weeks ago. I might have to try your recipe – I think these pancakes might be delicious split open with fresh strawberries and whipped cream on top! 🙂

        • TheKitchyKitchen

          I love that idea with the strawberries and whipped cream! Let me know how they go if you try it! xo

    • Margaret White

      These ‘pancakes’ with the squeeze of lemon juice and shake of sugar actually are crepes or the Irish cousins of crepes. We make them on Shrove Tuesday in my (Dublin and South east Ireland) family and have them after dinner. The recipe here on the blog is what we call pancakes. We sometimes have them with golden syrup for weekend dessert. My mother used to make them for a Saturday evening meal if she didn’t feel like cooking, along with grilled rashers and a salad that always included a hard boiled egg.

    • Brendan

      Yup. This recipe seems more like a variation on a drop scone or a soda farl than a pancake.

  • H. Bellerose

    Great recipe! Loved the taste of buttermilk and kosher salt together. Fast, east, and filling.

  • Lisa

    The directions start with “Meanwhile….” What were we supposed to have already done up to that point? I want to try this recipe because the photos are enticing, but I think it is rather poorly written.

    • TheKitchyKitchen

      Hey Lisa, Yikes! I reworded the recipe to clarify, so sorry for the sloppy copyediting on my end. xo

      • Lisa

        Thanks! 🙂

  • Wendy k

    I didn’t have any problems…and everyone liked the thicker, denser texture.

  • Heidi

    After seeing the photo of these tasty looking things on Pinterest, I had to try them. I followed the recipe precisely, except for subbing sour milk for the buttermilk. I think it’s good to mention to others that it’s important to measure flour accurately, by spooning it into the measuring cup, then leveling off with the flat edge of a knife. This will help prevent the batter from being too thick. Also, don’t overmix, or you’re likely to end up with a goopy mess, and the pancakes won’t be as tender. I cooked these on my electric griddle at about 350 degrees. They were PERFECT! We did homemade breakfast sausages to go along, and some of the kids made sandwiches out of theirs. They have requested we have these again, and I’m sure we will. Thanks for sharing!

  • Heidi

    Also, I think these technically are Scottish pancakes, but I don’t care what you call them….I call them good eats!

  • Jessica

    The description of a pancake and english muffin having a baby is pretty accurate. I you are more expecting a pancake you will be sorely disappointed, but if you are more expecting an english muffin you will be quite happy. It is much more like a bun. Takes a while to cook as well since they are so thick. I made them as a “bread” option for an egg breakfast and they went very well. I agree that the title pancake is misleading.

  • Katy

    I made these once And now they are the only pancakes my husband wants, they are almost like English muffins