Best Homemade Pancake Recipe [ Video ]

Whip up my pancake recipe for fluffy, chef-tested buttermilk pancakes any time of the day. People often try and replicate the fluffy, soft buttermilk pancakes that come from a box pancake mix. I’m going to do you one better and show you how you can make your own homemade dry mix and get the same results.

You’ll be able to make homemade pancakes in no time and even have a dry mix you can use anytime. If you’ve often wondered how to make pancake mix, you’ve come to the right place. I’m no stranger to Buttermilk Pancakes. I used to have a catering business where I specialized in over-the-top breakfasts. The winning combination of dry ingredients in my Best Pancake Recipe will store well and be ready for baking any morning, afternoon, or late at night. My most popular breakfasts were on Fridays where I would make crazy pancakes and waffles.

My Buttermilk Pancake recipe was one of my most popular dishes. I was also known for my Red Velvet Pancakes and Churro Waffles. If you are a breakfast aficionado, you will really enjoy these pancake recipes and waffles. They’re far from average and no one will blame you if they become your favorite meal of the day. Looking for more homemade mixes that are better than store-bought, Get my Homemade Dry Cake Mix recipe.

Don’t forget to check out all the Bold Baking content on YouTube, too! 1. Mix together the dry ingredients in a large bowl. 2. Place into a sealable bag and store for up to 2 months. 3. To make the pancake batter: Whisk together the buttermilk, eggs, oil and vanilla extract, if using.

4. Add the liquid to the dry mix and starting lightly mixing together. The secret to thick, fluffy pancakes is not to over mix. Lumps are ok, resist the urge to mix more. 5. Put a heavy bottom frying pan or griddle on medium heat-low heat. 6. Spoon one big spoon of the batter per pancake. 7. Cook for roughly 4 minutes on one side.

8. Flip and cook on the other side a little longer, until brown. Enjoy with butter and maple syrup. Watch the Recipe Video! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week! Have you made a recipe, And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

I was willing to try something different for one weekend! These pancakes are fluffy and so incredibly tender, they melt in your mouth. Billy and I usually end up with a few left over and, they're so delicious, I just roll them up, hours later, and eat them plain. Leftover pancakes are not generally tasty, especially the texture, but these sure are!

I'm sitting here smelling the hopefully delicious pulled pork in garlic-lime marinade that's been roasting in my oven for the past two hours and all I can think about is having a big plate of Martha's buttermilk pancakes. I know I'm overly against food in which any part is pre-made, but here it really does make a difference.

In all seriousness, measuring out a few dry ingredients is not hard work. This isn't the difference between throwing a frozen dinner in the microwave or putting together something from scratch. This is about measuring maybe four extra items into a bowl rather than measuring one pre-mixed item plus all the extras you have to add and mix by hand anyway! If I could just show up to the homes of everyone I know and make these to get the word out, I would, without a doubt!

Sunday morning I tried a classic pancake recipe for pancakes from the Joy of Baking. These buttermilk pancakes are SO GOOD! Pancakes are so easy to make from scratch, I have no idea why I ever bought Aunt Jemima Mix. I will also say I eat my words about substituting buttermilk.

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