How to Make the Perfect Buttermilk Pancakes

This weekend breakfast staple is so easy to learn how to make. This recipe will make your buttermilk pancakes perfect and fluffy every time.

Thu, 9 Jun 2011|

Hi. I'm Miranda with Recipe.com and, today, I'm gonna show you how to make the perfect Buttermilk Pancakes. Now, if your pancakes ever come out like dense and kind of chewy, you are gonna love this fail-safe light and fluffy recipe. So I have all of our ingredients laid out here. We have 2 cups of all-purpose flour, we have 2 cups of buttermilk, a third of a cup of milk, 2 teaspoons of baking powder, three-quarters of a teaspoon of baking soda, a half of a teaspoon of salt, a quarter of a cup of butter or margarine melted but we're using butter here, 2 eggs, and then we need a little bit of extra butter, so what we're gonna start by doing is mixing our dry ingredients so I'm just gonna use this bowl that our flour is already in, and then we're just gonna mix this together. Perfection. Beautiful. And just set that to the side and now for our wet ingredients, let's add the buttermilk. This is what helps make this so super creamy, and the regular milk, the melted butter, and the eggs, and now we're gonna whisk this all together. Whisk, whisk, whisk, until everything's nice and combined. Fantastic. And also, I have the oven preheated at 200 degrees because if you wanna keep these warm, if you're making a nice, big batch, people aren't gonna be able to eat them immediately. You can keep them warm in the oven at 200 degrees. Okay, so now I'm going to add my dry ingredients...right into...my wet, just kind of...stir this together. I don't wanna overmix this. So they're gonna stay just nice and fluffy, but just gonna mix until all my lumps are gone. Now, at this point, if you wanted, you could certainly add in some sort of fruit. If you wanted to, you know, jazz it up a little bit and do like a specialty pancake, you'd be welcomed to do that, but this is just a nice, basic base recipe that guarantees you light and fluffy pancakes every time, and who could ask for more than that? Okay, so everything is nice and blended together. Now, I'm gonna make about 14 pancakes here. This is for a nice big group of people, so I'm using this third of a cup measurement right here just to easily measure out my pancakes so I make sure everybody gets the same amount. All right, this is feeling good. I'm just gonna use like, about a tablespoon right now, pop it in there, get that nice and melty. This is gonna help give it that golden brown crust that we just love. Okay. Kinda give that a nice turn around the pan so the whole pan is nice and melted, just plop this right in the middle. Just gonna let it hang out. Kinda push it down just to make it a little bit thin, I don't want it to be like a mountain of a pancake. Perfect. Now, I'm gonna let it cook for like 2 to 3 minutes on this side until it's golden brown in the bottom, then I'm gonna flip it and cook an additional 1 to 2 minutes until that side is also nice and golden brown, too, and then we'll come back and you'll see how great these perfect buttermilk pancakes look. When you start to see all these little bubbles, like almost like little craters, like your pancake is the surface of the moon, then you know it's cooking and it's ready to be flipped, so give it a little flip, perfect, another 1 to 2 minutes on this side, and then we are ready to plate and enjoy. Smells so delicious. Now, all those stuff, we would just repeat that for the rest of the batter. You do everything exactly the same, and there you have it, so easy, so delicious, light and fluffy, that's how you make the perfect Buttermilk Pancakes. Thanks for watching, and for more great recipes and savings, visit us at Recipe.com.