How to Make the Perfect Pancake

GEMMA'S BIGGER BOLDER BAKING

Well bakers, my Perfect Buttermilk Pancakes recipe here to answer all of your questions, troubleshoot all of your pitfalls, and ensure that every time you have that pancake craving — you can deliver with Perfect Buttermilk Pancakes. Light, fluffy, and golden brown crisp edges, My Perfect Buttermilk Pancakes are so amazing you might not even need syrup!

I have tried every recipe under the sun for American-style pancakes and hands down this is the best recipe I have. To say that it’s tried and tested is an understatement. I used to have a breakfast catering business in San Francisco where I would create elaborate, over-the-top breakfasts (sound familiar?).



The Road To The Perfect Buttermilk Pancakes From Scratch

I had never made buttermilk pancakes before, but I was determined to master the Perfect Buttermilk Pancake Recipe because I wanted to make those thick stacks of fluffy, light pancakes that you got in diners. I was convinced that everyone was using a boxed pancake mix and that’s how they got perfect pancakes every time. I am actually pretty sure most diners do use a box mix, however — that’s not for me.

God bless the poor guinea pigs I catered for because regardless of the result they ate them. But without my hungry audience and the demand for “bigger and bolder” breakfasts, I never would have created Red Velvet Pancakes with Cream Cheese Frosting, Churro Waffles, and Cinnamon Roll Pancakes.

Where it all started, though, was this basic, humble recipe for fluffy Buttermilk Pancakes.

Why You Need Buttermilk To Make Pancakes
The tangy flavor of buttermilk is not the only reason it’s important in creating the perfect buttermilk pancake. Buttermilk actually helps to activate the baking soda or raising agent in the pancake batter. This means before the pancake even hits the heat, it’s being made light and fluffy and bubbly from within the batter.

Buttermilk also acts as an acid, eating away at the flour or gluten in the pancakes. This is what makes these homemade pancakes so tender and soft.

How To Make Buttermilk Pancakes
Making good pancakes is an art, despite the simple ingredients. When making your batter, lumps are your friends. And when cooking your pancake, bubbles are your pals.

You don’t need a store-bought mix to make this best buttermilk pancake recipe. So get out your measuring cups, it’s time to start baking (and don’t forget to get the full recipe with measurements, down below):First, melt the butter and set it aside to cool.
In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt. Basically, you’re adding all of your dry ingredients and wet ingredients separately, before combining them together.
Whisk together buttermilk, eggs, and vanilla extract in a jug.
Slowly add the liquid to the dry mix. Mix the wet ingredients into the dry, but don’t overmix. While mixing the batter, spell out the word “pancake” in your head and then stop mixing. That should be enough time for mixing.

• Slowly drizzle in the melted butter and stir another. three times. Remember that lumps are your friends.
• Put in the fridge for 10 minutes. The cooling process allows the butter to chill and bubbles to form in your batter.
• Put a griddle on medium-low heat.
• Spoon a big spoonful of batter for each pancake onto the griddle.
• Cook for four minutes on one side. When you start to see bubbles forming on the top of the pancake, flip it.
• After you’ve flipped the pancake, cook for a bit longer than four minutes, until you’ve got yourself a golden pancake with hints of brown.
• Enjoy with butter. After taking your first bite, you will have loved this recipe.

How To Mix The Perfect Pancake Batter?
There is a skill to making the Perfect Buttermilk Pancake Recipe. After making thousands of them, I have mastered it. It comes down to 2 very simple things: mixing the pancakes and mixing in your melted butter.




Tips And Tricks For Making Homemade Buttermilk Pancakes Don’t overmix your pancakes. The less you mix, the thicker and fluffier they will be. All of those lumps that you are worried about will disappear when the pancakes rest.

Let the dough rest in the fridge for 20 minutes before you use it. This allows the butter to set, so when they hit the hot griddle the butter will create steam, and steam evaporates and creates bubbles! Boom! Science lesson.

FAQs About Buttermilk Pancakes

1. Why does my pancake batter look lumpy, did I do something wrong? Nope! If your batter is a little lumpy, then your pancake will come out nice and fluffy.
2. How can I make my batter not be runny? I’d recommend slowly pouring in the liquids instead of adding more flour.
3. Can I substitute the flour? Yes! You can substitute the all-purpose flour with whole wheat flour and just adjust the amount of liquid that goes into it.
4. How many calories in a pancake? In this recipe, there are 143 calories per pancake.

Make Perfect Buttermilk Pancakes Recipe
Prep Time15minutes mins
Cook Time10minutes mins
resting time10minutes mins
Total Time25minutes mins

Light, fluffy, and golden brown crisp edges, my best Buttermilk Pancakes are o amazing you might not even need syrup!
Author: Gemma Stafford
Servings: 8

Ingredients
4 tablespoons (2oz/57g) butter, melted
2 cups (10oz/280g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons sugar
1 teaspoon salt
2 cups (16 fl oz/ 1/2 litre/480ml) Buttermilk
2 eggs
1 teaspoon vanilla extract

Instructions

1. First, melt the butter and set it aside to cool.
2. Mix together the flour, baking powder, soda, sugar, and salt in a large bowl.
3. In a jug, whisk together the buttermilk, eggs, and vanilla extract.
4. Add the liquid to the dry mix and starting lightly mixing together. The secret to thick, fluffy pancakes is not to over mix. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop.
5. Slowly drizzle in the cooled butter and stir another 3 times. Lumps are ok, resist the urge to mix more
6. Put in the fridge for 10 minutes. This helps the butter to chill and bubbles to form in your batter.
7. Put a heavy bottom frying pan or griddle on medium-low heat.
8. Spoon one big spoon of the batter per pancake.
9. Cook for roughly 4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color (forming bubbles on top is really important because they hold your pancake up and keep it thick, I call them pancake pillars :))
10. Flip and cook for another on the other side a little longer, until brown. Enjoy with butter and maple syrup.

Amount Per Serving (1 pancake)
Calories 143Calories from Fat 54