Perfect Buttermilk Pancakes Recipe With Video And Instructions

Hi Bold Bakers! Time and time again I get asked this very important question: How do I make the perfect buttermilk pancakes? Already have an account? 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):

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.

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. How can I make my batter not be runny? I’d recommend slowly pouring in the liquids instead of adding more flour. 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. How many calories in a pancake? In this recipe, there are 143 calories per pancake.