Buttermilk Pancake Recipe

Buttermilk Pancake Recipe

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.

13 thoughts on “Buttermilk Pancake Recipe

  1. Omgoshhhh. Was thinking to make my own perfect pancakes and this popped up ! Thanks for making such a lovely video. It was shot perfectly.

  2. ah I've been trying to perfect this very recipe, from another website, but I'm using a gas stove and I cannot seem to get the heat right, it always seems to brown and burn externally even though it tastes nice. However I will be switching to your recipe! Every one I've tried from you has worked so I trust you blindly 😍

  3. Tnx Carina for sharing this awesome recipe . That looks yummy. My favourite topping is Bees Honey, with a slash of butter. 😉

  4. Carina these look SO YUM!! is that a stick of butter you have there? Where in Nz did you find it? I didn't know we had them, and I have an American butter dish that does not fit a kiwi block of butter, a stick would be perfect.

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