Please read
Disclaimer
Nutrition figures are estimates
The nutrition table on the recipe page is calculated from standard ingredient databases using the quantities written in the recipe. It is an estimate and nothing more. It has not been produced by laboratory analysis, and it will not match your kitchen exactly.
Real figures shift with the brand of flour and butter you buy, the fat content of your buttermilk, how generously you pour each pancake, how much fat stays in the pan rather than in the food, and above all what you put on top. Butter and maple syrup can add several hundred calories to a plate. If you are counting closely, for a medical reason or any other, calculate the values yourself from the packets in front of you.
Allergies are the cook's responsibility
This recipe contains wheat, dairy and eggs, and the variations mention nuts. Substitutions are suggested throughout, and some of them are specifically intended to avoid dairy, eggs or gluten — but a suggestion in a recipe is not a safety guarantee.
If you or anyone you are cooking for has a food allergy or intolerance, you must read the labels on every product you use, every time. Manufacturers change formulations without warning. Products described as free from an allergen may still be produced on shared equipment, and "may contain" warnings are there for a reason. Cross-contamination in your own kitchen — a shared toaster, a floury board, a spoon used twice — is your responsibility to manage.
If an allergy in your household is severe, please treat this site as a starting point to discuss with a medical professional or dietitian, not as clearance to cook.
Not medical or dietary advice
Nothing here is medical, nutritional or dietary advice, and it is not written by a doctor or a registered dietitian. Comments about fibre, sugar or how filling a breakfast is are general observations, not guidance for managing any condition. If you are pregnant, managing diabetes, following a prescribed diet or dealing with any health condition affected by what you eat, talk to a qualified professional.
Food safety
This recipe contains raw eggs before cooking. Do not taste the raw batter, keep dairy refrigerated until you use it, and cook the pancakes through. Follow the storage guidance on the recipe page for leftovers, and if you are ever unsure whether something has been in the fridge too long, throw it away.
Results will vary
Every recipe on this site has been tested repeatedly in a home kitchen, but hobs, pans, ovens, flour, humidity and altitude all differ. Times and temperatures are guidance to be adjusted by eye, which is why each step describes what to look for as well as how long to wait. If something behaves unexpectedly, the questions section on the recipe page covers the most common causes.
Questions
If anything here is unclear, or if you spot something on the site that looks wrong, email hello@fluffypancakerecipe.com. This disclaimer forms part of the site's terms and conditions.