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.