Best Buttermilk Pancakes

Best Buttermilk Pancakes


Hey everyone it’s Sam here from Sugar
Spun Run and today I’ll be showing you how to make buttermilk pancakes
completely from scratch. Buttermilk pancakes are one of my all-time favorite
breakfast foods and they are so easy to make completely from scratch. Today, I’m
going to be walking you through all of the steps. Don’t worry they are very
simple, and you will never want to go back to a box mix again.
So to begin, the first thing you’re going to need is two cups of all-purpose flour.
You’re going to want to put this in a large bowl, and we’re going to add three
tablespoons of granulated sugar, two teaspoons of baking powder, 1/2 teaspoon
of baking soda, and 1/2 teaspoon of salt. And you’ll want to use a whisk to stir
these ingredients together really well. You want all of your dry ingredients to
be really nicely incorporated before we continue. This is looking pretty good so
now we’re going to set our dry ingredients aside and we’re going to
need a separate medium-sized bowl for our wet ingredients. So to this bowl we
are actually going to add two and 1/4 cups of buttermilk. Now I really, you
definitely want to use buttermilk, and not regular milk for this recipe, but if
you don’t have buttermilk on hand I do have a very simple buttermilk substitute
you can use, and I will link to that in the description below. We’ll add two large eggs, and you’re just
going to want to lightly scramble these before you add them into your buttermilk. Now whisk in 1 teaspoon of vanilla
extract. The next thing you need is four tablespoons of melted unsalted butter. Now you really don’t want this to be scorching hot. You want to let it cool
for a couple of minutes before you add it to your mixture. What I’m going to do
is I’m just going to whisk the wet mixture we already have and while
I’m whisking, I’m going to slowly drizzle this butter in. This is going to help to
incorporate that butter evenly into the mixture, because of the difference in
temperature, you’re adding a warm butter to a cold buttermilk, you might see a
little bit of curdling here. That’s okay. It’s not going to ruin your pancakes. So
don’t panic if you see that. Now that we have our wet ingredients nicely combined,
we’re going to bring back those dry ingredients that we combined earlier, and
we’re going to pour these wet ingredients into the dry. Now what comes next is one of the most critical parts of making a buttermilk
pancake, or any pancake, it’s really important that you do not over mix this
batter. So I’m going to be using a wooden spoon, and just very gently stirring
everything together, until it is just combined. Now if you overwork this batter,
what will happen is you’ll end up with flat pancakes, and nobody wants the flat
pancake so I want them to be nice and fat and thick. So at this point, our
batter is actually looking great. As you might be able to see, there’s a little
bit of flour. You can see, it might even look a little lumpy. That’s okay. That’s a
really good indicator that we didn’t over mix our batter. Of course you don’t
want to under mix it either but this is what you’re looking for. So what we’re
going to do now is we’re going to set this aside and we’re going to head over
to our stove top. You’re going to need a medium nonstick skillet. I actually like
to use a skillet that’s a little bit smaller. This is going to be the size of
my pancake. So this helps give me the nice round uniform looking pancake shape,
but you can certainly use a larger pan. So I’m gonna set this on my stovetop. You’ll lightly spray this pan with cooking spray, or if you don’t have some
cooking spray you can use a pastry brush and lightly brush the pan with canola
oil or vegetable oil instead. Set your stovetop heat to medium medium high and
we’re going to let that pan get hot before we add any batter to it. So this
is going to take a couple minutes. And the best way I like to test that the pan
is actually ready to start cooking pancakes, I’ll just hover my hand over,
and if I can feel that heat emanating off the pan, I know we’re good to go.
Letting your batter rest while the pan preheats is also really good for the
batter. It’s going to help give it that extra levity, give you nice thick
pancakes when we finally do cook them. So our pan is feeling pretty good now. So
now we’re ready to add our batter. You can just pour this directly into the
skillet. I’m actually going to use an ice cream scoop. I’m going to portion about a
1/2 to 2/3 cup of batter into the pan. Now this is the amount of batter that
I’m using to make a single pancake, and this recipe is going to yield about
eight nice sized pancakes. Now we’re going to just watch this batter until
the edges look like they’re cooked, and the bubbles that you see rising up in
the pancakes are beginning to burst. Once that happens, you’re ready to flip your
pancake. Now continue to cook your pancake for a
couple more minutes or until it is a nice golden-brown color, and then we can
remove this to our serving platter. So that’s your first pancake. Now you’ll
just repeat these steps with the remainder of your batter, and I do
recommend lightly spraying or brushing your pan in between each pancake. Buttermilk pancakes are best enjoyed warm and I always recommend topping them off with a little bit of butter and pure maple syrup. And that is how you make the
best fluffiest most delicious buttermilk pancakes. I really hope you guys will try
this recipe out. If you do please let me know what you think of it. I always love
hearing from you. thank you so much for watching today’s recipe and I will see
you next time. Hey if you guys enjoyed today’s Buttermilk Pancake recipe, I would really appreciate it if you gave me a thumbs up. Please make sure to subscribe and make sure to hit that notification bell. Also, if you enjoyed today’s recipe, here are a few others you might like as well.

17 thoughts on “Best Buttermilk Pancakes

  1. Yummy can't wait to make yours I make them also from scratch but I love this recipe I'm going to try this

  2. I cooked the buttermilk pancakes with one different ingredient; I didn’t have baking soda which I replaced it with tarter cream same quantity as for the baking soda, delicious ! Thank you so much!

  3. Hi I have a question, I followed the recipe to the T! But my pancakes always came out doughy. I changed the temperature on my stovetop, changed my pans, I cooked my batter longer and it burned on the outside, but still doughy on the inside. I also mixed my batter a bit more. Nothing worked. What do you think I did wrong?

  4. After years of watching recipes I finally made my first American pancakes. I choose your recipe and they were delicious. Fluffy and yummy. 😊 Thanks for all tips and buttermilk substitute. Go on 😊

  5. guys. use a silicone spatula to fold the wet into the dry, this way you can be sure all of the flour on the sides and bottom is incorporated

  6. After watching many pancake recipe videos, I decided on this one. I followed it exactly and they came out perfect! The pancakes were as good as they look in the video! Definitely recommend this recipe : )

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