Perfect Buttermilk Pancakes Recipe (Video)

Make those thick stacks of perfect, fluffy, light pancakes that you get in diners! Every baker needs a master recipe for Fluffy Thick Buttermilk Pancakes, it is a must! 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 Fransisco where I would create elaborate, over-the-top breakfasts (sound familiar,). I had never made buttermilk pancakes before, but I was determined to master the Perfect Buttermilk Pancakes because I wanted to make those thick stacks of fluffy, light pancakes that you got in diners. I was convinced that everyone was using boxed pancake mix and that’s how they got perfect pancakes every time.

I am actually pretty sure most diners do use 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. However, where it all started was this basic humble recipe for Buttermilk Pancakes. Is It Difficult To Make Buttermilk Pancakes, There is a skill to making the perfect Buttermilk Pancakes.

After making 1000’s of them, I have mastered it. It comes down to 2 very simple things: mixing the pancakes and the mixing in your melted butter. Don’t overtax your pancakes! It is tempting, I know. I still do it, but DON’T! The less the 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!

Don’t forget to follow Bigger Bolder Baking on Facebook for new recipe videos! 1. First, melt the butter and set aside to cool. 2. Mix together the dry ingredients in a large bowl. 4. Add the liquid to the dry mix and starting lightly mixing together. The secret to thick, fluffy pancakes is not to over mix. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop. 5. Slowly drizzle in the cooled butter and stir another 3 times.

6. Put in the fridge for 10 minutes. This helps the butter to chill and bubbles to form in your batter. 7. Put a heavy bottom frying pan or griddle on medium heat-low heat. 8. Spoon one big spoon of the batter per pancake. 9. Cook for roughly 4 minutes on one side.

10. Flip and cook for another 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.

The batter for these pancakes is quite thick, even more so if you add the optional 1/4 teaspoon of xanthan gum. Resist the urge to swirl the batter around after pouring it onto the griddle. If you’d like extra-thick pancakes, allow the batter to cook for 1 minute on the first side, then pour a bit more batter right into the center.

Once the edges are set, the extra batter won’t spread the pancake any wider. It will just take a few extra seconds to be ready to flip. Finally, a word about xanthan gum: You do not want to use a flour blend that already has xanthan gum in the mix.

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