These buttermilk pancakes are soft, thick, fluffy and tender, everything a good pancake
should be.
Whip these up for brunch this weekend pilled high with maple syrup and your favourite toppings.
Welcome to recipes by Carina where I share with you how to make classic and simply delicious
recipes, make sure to subscribe for a new video each week.
To start in a small bowl measure out 1 and a half cups or 375mls of buttermilk.
The buttermilk in this recipe is what creates the really tender and fluffy pancakes.
There are a few alternatives here if you don’t have buttermilk on hand.
The first is using my standard fluffy pancakes recipe which just uses standard milk if you
have that instead.
The other option is making your own buttermilk by mixing milk and vinegar or lemon juice
together.
I will have a more detailed recipe on my website.
This way curdles your standard milk to mimic the texture and make up of buttermilk, its
a really great alternative if you don’t have buttermilk in a pinch.
Next we’re going to crack in 2 good quality medium sized eggs into the same bowl as well
as adding a few teaspoons of a good quality vanilla extract.
If you would like the full recipe for these buttermilk pancakes or for how to make your
own buttermilk it will be on my website as well as the full measurements listed in the
description box below.
I’ll also have a link to my fluffy pancake recipe which is a pretty close match to these
but without the buttermilk.
Give the wet ingredients a good mix together with a fork, breaking up the eggs, until everything
is fully combined.
Set the bowl to the side while we work on the dry ingredients.
In a large sized mixing bowl measure out your standard or all purpose flour.
You’ll need 2 cups or 250g.
You’ll notice I give the recipe amounts in cups and grams so no matter where you live
in the world you should find this recipe easy enough to follow.
It’s not really necessary to sieve the dry ingredients here, you can if you would like
but it’s an extra step that I don’t find is needed.
A quicker method if you do find your dry ingredients are a little lumpy is to use a whisk to to
give them mix through and break anything up.
I’m not usually a huge fan of sweet pancakes, I like to leave the sweetness to the maple
syrup or fruit I add on top but if you do like them sweet you’ll need about 3 tablespoons
or 40grams of white sugar sugar.
At this point you can also add any other extra flavouring you would like.
A few options here would be fresh blueberries for blueberry pancakes, chocolate chips, or
even apple slices, walnuts and a little cinnamon.
Now to get the fluffiest pancakes you’ll need baking soda and baking powder to give
the pancakes a good amount of lift.
These are two very different ingredients so make sure you don’t mix them up.
Basically the difference is baking powder contains baking soda as well as an acid to
activate it so if you don’t have an acidic batter you use baking powder but if you do
you use baking soda.
Too much baking soda and you’ll have a very bitter mixture as there sin’t enough acid
to neutralise the flavour.
We’ll need 1 tsp of baking soda as the acid in the buttermilk will react with it, and
2 tsp of baking powder for some extra lift to get these pancakes super fluffy.
Add these both to the mixing bowl along with a good pinch of salt to round out the flavours
and give the ingredients a good mix to combine.
Before we combine the wet and the dry ingredients together we’ll also need some butter.
You can substitute for oil here if you would like but the butter definitely gives the pancakes
a much better flavour.
The reason we’re adding it now and not with the wet ingredients as we want it warm so
it incorporates much better into the batter rather than it cooling and starting to solidify
while it’s mixed with the buttermilk and eggs.
In a small bowl or saucepan measure out a 1/4 cup of 55g of butter.
Melt it in the microwave or over low heat on the stovetop.
Pour the wet ingredients into the bowl of the dry ingredients as well as the melted
butter.
Using a whisk or a wooden spoon start to fold the ingredients together until combined.
Make sure not to over mix here, you want to stop as soon as you stop seeing dry flour.
You’ll end up with a pretty lumpy batter, don’t worry pancake batter is not suppose
to be completely smooth so don’t keep going until it is, you’ll have far too much gluten
development in the batter.
To cook pancakes heat a frypan over medium to low heat.
I’m using a cast iron pan here as it’s one of my most favourite pans to use, it creates
really great browning as well as providing really even heat but any frypan you have will
work great.
Add about a teaspoon of butter to the pan and leave it to melt.
Again if you don’t want to use butter here you can use oil or spray oil if you would
prefer.
Butter provides better flavour and better browning to your pancakes and makes the edges
crispy which I prefer.
Once the butter has foamed in the pan measure out about 1/2 a cup of pancake batter.
You can use a 1/4 cup or 1/3 of a cup here, just depends on what size you would like.
Pour the pancake batter into the centre of the pan, it’ll spread on its own, no need
to tilt the pan around.
It’ll take about 2-3 minutes on each side over medium to low heat, for the first couple
pancakes you make I would recommend checking every minute or so to make sure they aren’t
burning and adjusting the heat to get them perfect.
You’ll know they’re about ready to flip when the bubbles start to burst at the top
and the top outer part of the pancake is starting to look pretty set.
Use a wide spatula to flip the pancake and cook on the other side for 2-3 minutes.
To know they’re fully cooked use the same method as with cupcakes, if you press lightly
in the centre and the pancake springs back it’s cooked.
Remove the pancake from the pan and place on a plate.
The next pancakes you cook should go a lot smoother than the first as you’ll know what
heat works best and at what point you should flip.
Repeat the process of adding about a teaspoon of butter to the pan and using half a cup
of pancake batter.
The recipe should make about 8 pancakes but that does depend on what size you’re making.
If your cooking for more people or just two or even yourself the recipe is easy to double
or halve.
Let me know in the comments below what your favourite topping for pancakes are.
Caramelised bananas, fresh berries, maple syrup, honey, whipped cream, yoghurt, or bacon.
So many options!
Flip the pancake over and cook for further few minutes on the other side until its completely
set.
Repeat with the remaining batter.
Stack your pancakes up high on a plate and drizzle over the proper good quality pure
maple syrup for the most delicious brunch.
I hope you’ll give this recipe a try next time your wanting to make pancakes.
They taste really good but I think the texture is what makes them pretty amazing.
They’re soft, thick, fluffy, and tender and pair perfectly with your coffee.
Thank you for watching, don’t forget to share a photo with me if you make these on
Instagram or Facebook, my links are below.
I hope you enjoyed this recipe and I will see you in my next video.