Brian is not exaggerating, these are seriously the best pancakes ever. I followed the recipe exactly, except I cut it in half since it is just me an my husband. Timings were perfect, couldn't tell the batter had been super lumpy, they were so tender but kept the sky-high fluffiness developed in the pan, and didn't need any fat for cooking despite my old non-stick pans. We both thought they had great butter flavor even without adding butter after cooking. I always have these ingredients on hand too, so I can make pancakes whenever my husband asks now. Thanks Bri!
Tried these today and they were, in fact, the best homemade pancakes I've EVER had. Thanks for including metric measurements, it was easy to scale down to 25% with 1 egg for one person!
This video makes me feel like it was created just for me. I had asked about a pancake recipe a while back during a q&a episode, and here it is. Thanks Bri!
Another use for leftover pancakes -- layer with fresh fruit and whipped cream to make dessert "shortcakes." Strawberries are delicious this way, along with blueberries and peaches. I look forward to using this recipe for breakfast, then the leftovers for dessert after supper. Thanks, Brian!
An alternative way to reduce gluten formation is to use a mixture of flours. Oat flour has minimal to no gluten, and adds a complexity to the taste of the pancakes.
Oh man! Just tried these and they are LEGIT! Thank you, Brian! We love your videos. But PLEASE bring the dancing back at the end. It was the perfect little cherry on top! 😊
This was a great video, really cool that you showed clips of other methods and the results you get from doing it that way. This is why I love your stuff. Now please make a beef Wellington!!
I rode a bicycle from Yorktown, VA to Astoria, OR in 2008 and noticed the further West I went the bowls of soup got smaller and the pancakes got bigger. Love this recipe. Cheers!
Brian I made this for my roommates tonight and they were fantastic! Every fiber of my being was telling me to keep stirring the batter, but leaving it ugly and lumpy truly made the best pancakes I’ve ever made at home. Thanks so much!
@@MustaphaHamoui I pretty much followed exactly how much he stirred, even looking to make sure my batter looked similar to in the video. However there was probably a good 5 minutes spent getting the skillets out and preheated, getting a spatula, and setting the table before I actually used the batter. Maybe that resting period allowed the pockets of dry batter to get a little saturated? I can’t say for sure, but I hope you have better luck in the future!
Great recipe!!! So I prepped for a family restaurant known for their pancakes. I was happy to see you warning against over stirring. At my job we would then rest the batter for at least 2 hours to allow the flour to plump up and let the clumps kinda work themselves out. It also gives more time for the leavener to bubble up. Then you get the second leavening action when you cook it due to the baking soda. Not always feasible in a home pancake situation, but occasionally I will think of it and make the batter ahead of time. Makes them even more tender and fluffy. As if this recipe needs that lol.
In addition to an amazing pancake recipe, that might be greatest breakfast sandwich I've ever seen. Seriously, I'm contemplating making the pancakes just to try that sandwich.
one tip for pancake amateurs: the levening agents react to acid, that's what buttermilk does with it's acidity. If you don't have buttermilk you can use milk with some vinegar or lemon. Mix them together and let the milk thicken and curdle a bit then use it like buttermilk. If you don't have milk use water + acid. It will still work but the taste will be much ''lighter'' because you lack the flavour and the proteins of milk.
Brian, I managed a large resort restaurant back in the 1990s. After we were up and running, I would have my breakfast back in the kitchen. I always had the pancakes. They were light and fluffy just like my dad made them on Sunday mornings. When I finally asked our cook for his recipe, he had me watch him. I was astonished! Turns out, the kitchen staff used only two ingredients: Aunt Jemima Complete pancake mix and WATER. Not milk. From this base, you can add whatever you like…bananas, blueberries, strawberries…but the base alone is good enough. When I questioned the owner (who grew up in the restaurant) he told me they always did pancakes this way. And I still do them that way to this day. They are good enough to eat right off the griddle-sans butter, sans syrup, sans fruit… And needless to say, cleanup is a breeze. My Dad never had it as easy!
It would make sense not to add milk to the Complete mix. They probably didn't add eggs either! Nor leavening to the self-rising flour if they used that...but they probably used Bisquick complete for the biscuits!
Anytime I do pancakes, I use the electric griddle. I can get consistent results and everybody is happy. Also, correct cook time is singing the Spongbob Squarepants theme song with your kid, slowly. Recipe looks great, but lotta work for a Sunday morning, sticking with Biskwik for now, may try this winter when I sometimes do breakfast-for-dinner.
Measure and mix the dry ingredients the night before to make the morning prep go quicker. Buttermilk pancakes make Bisquick seem like a different food.
Brian, every time I think you've posted the best recipe you follow up with something that looks even more spectacular. Your pancakes will be served at my house this weekend. Thank you, sir.
It kind of isn't though, if you look at the ratio. He uses 600g of flour, so about 5 cups. 140g of Butter makes for a bit less than 2 tablespoons of butter per 1 cup of flour. Most recipes I've seen including boxed ones like Bisquick use between 1-2 tablespoons of oil in the batter. Otherwise you'll end up with a dry pancake.
I knew this would appear one day...I have a pretty solid pancake recipe, but of course, your version is definitely an improvement. Looking forward to trying it this weekend!
I've just made this batter and cooked the first two pancakes and they're just so light (but still with nice bite texture) and flavoursome. Can always rely on Brian's recipes! Thank you!!!!
Excellent pancakes! So fluffy and delicious. I dropped frozen blueberries on top of each pancake as they were cooking, smooshing them down a bit. Grandkids ate them all up, declaring them the BEST!
Isn't it fascinating that you have to be so gentle with pancake batter? It's such a contrast to kneading bread dough, but the result is definitely worth it, these pancakes were perfect
Hey Bri! I made these for my family this morning. GOOD LORD! Everyone loved them! I’m pretty good at making pancakes, but these are absolutely on another level. Thank you for providing my new go-to recipe!
We just made Brian’s version of the McGriddle with our leftover pancakes yesterday. Both the pancakes and the McGriddle are now officially in the rotation going forward. Yummy! Yummy! Thank you Brian.
I know a third equally good way for cooking your pancakes (on sunny days) : on a gas grill (with an enamelled cast iron sheet). However : I thought I had the perfect recipe, but your "no fat required for cooking" trick is definitely worth a try, thanks ! And that breakfast sandwich... It looks so insanely good that it made me laugh nervously.
My four year old and I made these this morning! Delish!! I had to cut the recipe in half, I'm glad I did because I used a 1/4 cup of batter for our pancakes, and we got more than a dozen out of it!! These were so fluffy yet substantial!! We loved them because we love peanut butter and maple syrup on our pancakes and these can take it! and yet stay fluffy. Two thumbs up!
That does NOT create the taste or texture of buttermilk. Brian's combination of milk or water and sour cream is closer to the original, and is used by professional chefs and bakers.
I made these today and didn’t have buttermilk. I made them with whey instead. (I made yogurt a few weeks ago and strained it to turn it into greek yogurt). And oh my god these are the best pancakes I’ve ever had.
I love that Brian uses the metric system. It makes it so much easier to prepare things than to figure out what to do with all these cups, fractions, and spoons.
Love this recipe, I've made it about 6 times since you've posted this video. Only a couple slight modifications - I zested 2 lemons, substituted 150g of buttermilk for 150g of ricotta, added 4 teaspoons of vanilla, and some blueberries, and now I have now created the GOAT Lemon Ricotta Blueberry Pancakes..of all time.
OMG I’ve been looking for the perfect pancake recipe forever! Watched the video yesterday and making them now! They’re amazing! I only had sour cream on hand so used that diluted in water instead of buttermilk. These look and taste amazing! Thank you Bri!
These look awesome and I never thought I'd say that about a pancake. Just sad I did not see any vanilla but I imagine you just wanted to show the "base" recipe. So thanks for it!
I just tried this recipe this morning. Outstanding!! I had sourdough starter discard I wanted to use so I subbed 150g sourdough starter for flour and my dough wasn’t quite as thick as yours but the pancakes still turned out great. You weren’t joking. These really are the GOAT pancakes. Next time I may try browning the butter for that nutty flavor
This is now my go-to pancakes recipe, simply because I don’t have to whip up egg white and this gives me greatest pancakes, that I’ve ever made at home. Thank you for the Greek yogurt tip, instead of buttermilk.
I made these pancakes and topped with a simple peach compote (5 large peaches, 1/2c sugar, 1/4c brown sugar, 1tsp cinnamon, 1tbsp lemon juice simmered until soft and lots of juice). OMG so good!
I'm off work all week and was thinking of cool things to cook. I'm def making this AND that bad ass breakfast mcgriddle!!! My mouth is salivating right now at the thought of it. lol!
I made these for breakfast this morning. It was the first time I've made pancakes from scratch, and the recipe worked beautifully - I doubt I'll ever used the boxed mix again!
That is my standard recipe from the old original “Best Recipe” cookbook that tests in great depth, as you did. The only difference was they separated the eggs and mixed plain whites into buttermilk and yolks into melted butter…THEN, mixed all together as you did. It always seemed to come out extraordinary with that one/two extra liquid combos!
This is an outstanding recipe. I followed it as described and my family loved it. It is now in my folder of master recipes. Thanks Brian. I'd like to see you make Mole Poblano but only after you learn it from a Mexican cook. They include nuances that aren't in any of the many recipes I've seen. I think you'd be the perfect person to study this as well as present it to your followers.
To be fair, doing a very rough napkin math calculation, each pancake in this recipe is about 350cals. 2 pancakes at 700cals is far from a health food but not quite as egregious as it seems on the surface. Problem is most people probably just wont savor 2 plain as a standard serving and will likely not compensate with appropriate choices later on in the day.
@@TheGreektrojan and add here an enormous amount of saturated fats and fast carbs and it becomes super far from something even connected to health meal.
I mean if you want healthy pancakes you're probably going to not end up with pancakes, just something that resembles them. Also you're not eating these everyday
I made this for dinner tonight for myself and my girl (with bacon and breakfast sausage). These were everything you said they'd be. Girl rated the breakfast for dinner a strong 10 :) Love em!
I just made this for my parents and the pancaces were delicious! We had them with wild blueberries. But the servings are gigantic, next time we're cutting the portions in half.
As a European thank you so much for having your pancake recipe in metric! It's so hard to find a comprehensible recipe for pancakes as most of the know-how on that matter comes from the Us of A
That's exactly why I bought American measuring devices (or some with both scales on them). Converting the units is a pain in the buttocks. Now all that's left to do is making sure not to confuse tsp for tbsp. (For real, 'Muricans. What were you thinking?!)
@@Dctctx It's abbreviations, not words. Thus, it's not meant to be read, but to be recognized. In direct comparison to one another it's easy to tell which is which. But they're not always both present. And if you only got "tsp" in a recipe it could easily be an abbreviation of one or the other. So you have to remember. I actually came up with a mnemonic of sorts. The tsp is the sp with just a t, so it stands for the "t spoon". The other one is tbsp, so it must be the tuberculosis spoon.
@@lonestarr1490 It can get worse ... in older American cookbooks you'll see T and t as the abbreviations. When I was learning to cook, I also learned this rhyme: One big T equals teaspoons three. Even though I was raised on American measurements, I switched over to metric - it's more accurate. [Try weighing a cup of lightly spooned and leveled flour vs. packed flour.]
Excellent - I greatly appreciate the not beating the egg whites separately and instead increasing the leaveners! Any chance of a cornmeal pancake recipe next?
Wow, just wow.. greetings from the Netherlands here :-) Dutch style pancakes are big and flat, like a thick crepe, great, but American style pancakes are way nicer. I’ve made those before, but this recipe blows everything, out of the water!! These are WAY better and easier!! Thanks so much!
I will be making these once a week! Your recipes are the best! Also… I love French toast and never can seem to get close to any restaurant quality regardless of how many different recipes and breads I follow. Please do a French toast follow up! I would be eternally grateful
My Goodness do these look comforting! The footage of the melting butter sliding all over with the syrup is unreal. I can't wait to try them. Great recipe.
Your method of making pancakes is very similar to the one I have been using for twenty years or so, a chef friend of mine made them the same way and I fell in love with his recipe. I know the lumps worried me at first but it worked out so well. And are delicious, best compliment was my dad loved them, that made me happy. Enjoy this recipe is a good one, thanks chef!
BRIAN, you're killing me with those pancakes. Making a McGriddle with the leftovers is a great idea. I've tried making a McGriddle copycat at home a few times and they were always average. Hopefully, this recipe will change that! It all looks so good. 😭
The only thing you miss out on by not putting fat in the pans is that lovely fry bread crispy edge around the pancakes. And frankly I can't live without that, I'll take uneven browning! But these we're phenomenal
Great recipes and videos all the time! Definitely the best pancakes as the look when you cut them up. I don't really like them because of flour overload but I'll eat these! Try making them from farmer's cheese. Add an egg, sugar and not too much flour. They are so delicious with sour cream and preserves. Super easy and super great result.
I have been looking for a great pancake recipe for a long time and I'm excited to try this out. I'd love to see you get some kind of large griddle (blackstone, pit boss etc) because a lot of your recipes, especially pancakes, would translate really well to the griddle.
My old-school mom and grandma must have given him this recipe because that is how we always ate them lol. More butter, more love. We always use the cast iron skillet for pancakes and more butter in the pan😇.
This is super close to the recipie I developed over the years, but I dont use sugar, but I put in some malt powder. Adds something, helps browning, doesnt let the pancake get too sweet -- thats what the syrup is for.
Love the griddle, did mine in 2 sets of 8 ( I know the hot spots on it), no need to keep warm, still hot when done, so good . P.S. Don't need to add additional cooking butter to it, won't stick.
Oki, this by far are the best pancakes I ever tried, thanks Brian, you rock, so good, fluffy, not chewy, definitely half the recipe next time for 3 of us. Wondering can I freeze the leftovers?
Ok so this has become my new “go to” pancake recipe replacing my old one which was pretty good. I’ve been making it every Saturday since it’s pancake Saturdays at my house. Great tip to use half sour cream and water to sub for buttermilk. Ever since I moved to Puerto Rico it’s almost impossible to find buttermilk. Great recipe!!!!!😊
![[Full Episode] The Restaurant War Thailand ศึกพ่อค้าซ่าแม่ค้าแซ่บ Episode 4 | 13 ต.ค. 67](http://i.ytimg.com/vi/h8N9tY46P-M/mqdefault.jpg)
Brian is not exaggerating, these are seriously the best pancakes ever. I followed the recipe exactly, except I cut it in half since it is just me an my husband. Timings were perfect, couldn't tell the batter had been super lumpy, they were so tender but kept the sky-high fluffiness developed in the pan, and didn't need any fat for cooking despite my old non-stick pans. We both thought they had great butter flavor even without adding butter after cooking. I always have these ingredients on hand too, so I can make pancakes whenever my husband asks now. Thanks Bri!
Try his orange chicken recipe. Oh my god is right. He kills it.
Start off by melting 140g of butter? You have my attention.
Makes a sammich out of pancakes: You had my attention, now you have my respect.
I was like what? Did I click on the pancake video? 😂
“You shall not be afraid of 🧈”
- 1 Peter 1:5-7
Calories.... what are they!?! Delicious!!
that's the part that lost me... I'm not cooking for a restaurant...
I did not see that breakfast sandwich pivot coming at the end. That thing looks amazing.
Tried these today and they were, in fact, the best homemade pancakes I've EVER had. Thanks for including metric measurements, it was easy to scale down to 25% with 1 egg for one person!
This video makes me feel like it was created just for me. I had asked about a pancake recipe a while back during a q&a episode, and here it is. Thanks Bri!
Another use for leftover pancakes -- layer with fresh fruit and whipped cream to make dessert "shortcakes." Strawberries are delicious this way, along with blueberries and peaches. I look forward to using this recipe for breakfast, then the leftovers for dessert after supper. Thanks, Brian!
Yeah. This recipe would work really well for shortcake.
Fruit and whipped cream? Isn't that just a pancake topping. That sounds more like "another use for pqncakes" than "another use for leftover pancakes"
Who needs whipped cream when you have high quality, buttery and fatty 🥞 ? 😇
*Irony:* you can only mix pancakes 10 times or gluten will form. For bread, you must kneed for 10-20 minutes in order to build gluten 😂
or let it set overnight for a no-knead dough.👍
@@bpp325 that’s a great technique. Flavor and gluten strength.
An alternative way to reduce gluten formation is to use a mixture of flours. Oat flour has minimal to no gluten, and adds a complexity to the taste of the pancakes.
Pancakes w/ butter and real maple syrup - food of the Gods
Oh man! Just tried these and they are LEGIT! Thank you, Brian! We love your videos.
But PLEASE bring the dancing back at the end. It was the perfect little cherry on top! 😊
Babish and Brian releasing pancake episodes in the same day seems like sign
It cannot be a coincidence, son !
which one looks better?
Yep, pretty much. Guess I'd better get some buttermilk.
@@orangerights2397 I hate to go against Babish, but my vote goes to Bri here.
Yep a sign you consume too much TH-cam content.
This was a great video, really cool that you showed clips of other methods and the results you get from doing it that way. This is why I love your stuff. Now please make a beef Wellington!!
These look fantastic! Could you do a waffle video in a similar fashion? I'm a huge fan of crispy on the outside, fluffy on the inside waffles.
I rode a bicycle from Yorktown, VA to Astoria, OR in 2008 and noticed the further West I went the bowls of soup got smaller and the pancakes got bigger. Love this recipe. Cheers!
Brian I made this for my roommates tonight and they were fantastic! Every fiber of my being was telling me to keep stirring the batter, but leaving it ugly and lumpy truly made the best pancakes I’ve ever made at home. Thanks so much!
When I leave my batter lumpy, I get large pockets of dry flour. How do you avoid those without mixing more?
@@MustaphaHamoui I pretty much followed exactly how much he stirred, even looking to make sure my batter looked similar to in the video. However there was probably a good 5 minutes spent getting the skillets out and preheated, getting a spatula, and setting the table before I actually used the batter. Maybe that resting period allowed the pockets of dry batter to get a little saturated? I can’t say for sure, but I hope you have better luck in the future!
Great recipe!!! So I prepped for a family restaurant known for their pancakes. I was happy to see you warning against over stirring. At my job we would then rest the batter for at least 2 hours to allow the flour to plump up and let the clumps kinda work themselves out. It also gives more time for the leavener to bubble up. Then you get the second leavening action when you cook it due to the baking soda. Not always feasible in a home pancake situation, but occasionally I will think of it and make the batter ahead of time. Makes them even more tender and fluffy. As if this recipe needs that lol.
You should make this a series. The greatest of all time of different common recipes
In addition to an amazing pancake recipe, that might be greatest breakfast sandwich I've ever seen. Seriously, I'm contemplating making the pancakes just to try that sandwich.
one tip for pancake amateurs: the levening agents react to acid, that's what buttermilk does with it's acidity. If you don't have buttermilk you can use milk with some vinegar or lemon. Mix them together and let the milk thicken and curdle a bit then use it like buttermilk.
If you don't have milk use water + acid. It will still work but the taste will be much ''lighter'' because you lack the flavour and the proteins of milk.
Brian, I managed a large resort restaurant back in the 1990s. After we were up and running, I would have my breakfast back in the kitchen. I always had the pancakes. They were light and fluffy just like my dad made them on Sunday mornings.
When I finally asked our cook for his recipe, he had me watch him. I was astonished! Turns out, the kitchen staff used only two ingredients: Aunt Jemima Complete pancake mix and WATER. Not milk. From this base, you can add whatever you like…bananas, blueberries, strawberries…but the base alone is good enough.
When I questioned the owner (who grew up in the restaurant) he told me they always did pancakes this way. And I still do them that way to this day. They are good enough to eat right off the griddle-sans butter, sans syrup, sans fruit…
And needless to say, cleanup is a breeze. My Dad never had it as easy!
It would make sense not to add milk to the Complete mix. They probably didn't add eggs either! Nor leavening to the self-rising flour if they used that...but they probably used Bisquick complete for the biscuits!
Yum 😋
Anytime I do pancakes, I use the electric griddle. I can get consistent results and everybody is happy. Also, correct cook time is singing the Spongbob Squarepants theme song with your kid, slowly. Recipe looks great, but lotta work for a Sunday morning, sticking with Biskwik for now, may try this winter when I sometimes do breakfast-for-dinner.
Measure and mix the dry ingredients the night before to make the morning prep go quicker. Buttermilk pancakes make Bisquick seem like a different food.
I actually like the Member’s Mark mix from Sam’s Club.
I just finished making these. Can l say, they are the best pancake l have ever eaten, so light and fluffy. Thankyou ❤🇦🇺
Great, i was searching for Pancake recipe and saw this 10 seconds after it was uploaded
Brian, every time I think you've posted the best recipe you follow up with something that looks even more spectacular. Your pancakes will be served at my house this weekend. Thank you, sir.
These really are the greatest pancakes of all time! The only pancakes I'll be making from now on. Thanks, Brian!
One of the greatest channels on TH-cam. Thanks, Brian!
Once again we are reminded that ‘restaurant quality’ implies an absolutely hilarious amount of butter
Lol
My thoughts exactly...ridiculous amount
BUTTER = BETTER 💯
It kind of isn't though, if you look at the ratio. He uses 600g of flour, so about 5 cups. 140g of Butter makes for a bit less than 2 tablespoons of butter per 1 cup of flour. Most recipes I've seen including boxed ones like Bisquick use between 1-2 tablespoons of oil in the batter. Otherwise you'll end up with a dry pancake.
I knew this would appear one day...I have a pretty solid pancake recipe, but of course, your version is definitely an improvement. Looking forward to trying it this weekend!
I've just made this batter and cooked the first two pancakes and they're just so light (but still with nice bite texture) and flavoursome. Can always rely on Brian's recipes! Thank you!!!!
Excellent pancakes! So fluffy and delicious. I dropped frozen blueberries on top of each pancake as they were cooking, smooshing them down a bit. Grandkids ate them all up, declaring them the BEST!
Isn't it fascinating that you have to be so gentle with pancake batter? It's such a contrast to kneading bread dough, but the result is definitely worth it, these pancakes were perfect
Hey Bri! I made these for my family this morning. GOOD LORD! Everyone loved them! I’m pretty good at making pancakes, but these are absolutely on another level. Thank you for providing my new go-to recipe!
We just made Brian’s version of the McGriddle with our leftover pancakes yesterday. Both the pancakes and the McGriddle are now officially in the rotation going forward. Yummy! Yummy! Thank you Brian.
I know a third equally good way for cooking your pancakes (on sunny days) : on a gas grill (with an enamelled cast iron sheet). However : I thought I had the perfect recipe, but your "no fat required for cooking" trick is definitely worth a try, thanks ! And that breakfast sandwich... It looks so insanely good that it made me laugh nervously.
My four year old and I made these this morning! Delish!! I had to cut the recipe in half, I'm glad I did because I used a 1/4 cup of batter for our pancakes, and we got more than a dozen out of it!! These were so fluffy yet substantial!! We loved them because we love peanut butter and maple syrup on our pancakes and these can take it! and yet stay fluffy. Two thumbs up!
Thanks for trying!
Lemon juice mixed in with whole milk also is a nice buttermilk sub. Not lemony. Or you can use yoghurt with a bit of water.
That does NOT create the taste or texture of buttermilk.
Brian's combination of milk or water and sour cream is closer to the original, and is used by professional chefs and bakers.
I made these today and didn’t have buttermilk. I made them with whey instead. (I made yogurt a few weeks ago and strained it to turn it into greek yogurt). And oh my god these are the best pancakes I’ve ever had.
I love the looks of it when the pankakes are done mmm delicious
I love that Brian uses the metric system. It makes it so much easier to prepare things than to figure out what to do with all these cups, fractions, and spoons.
You must be EUROPEAN, we don't use metrics in USA🇺🇸
I agree, especially since I'm from Finland where we use metric
Especially when you figure out that ex. flour is compressible and 1 cup can have way different measurements in grams…
@@chicanoonthegoI was just thinking I’d like these videos better if I I didn’t have to convert the measurements to cups and teaspoons.
@@BlessingsfromNorthIdaho AMERICANS don't need to convert here because all measuring utensils are labeled in CUPS and ounces😁
Best pancakes that I have had in a long time. Thanks for the recipe.
Love this recipe, I've made it about 6 times since you've posted this video. Only a couple slight modifications - I zested 2 lemons, substituted 150g of buttermilk for 150g of ricotta, added 4 teaspoons of vanilla, and some blueberries, and now I have now created the GOAT Lemon Ricotta Blueberry Pancakes..of all time.
OMG I’ve been looking for the perfect pancake recipe forever!
Watched the video yesterday and making them now! They’re amazing! I only had sour cream on hand so used that diluted in water instead of buttermilk.
These look and taste amazing!
Thank you Bri!
Been watching your channel for a very long time. Keep telling myself I'll make something. This was the first. The whole family loved em, thanks Brian!
These look awesome and I never thought I'd say that about a pancake. Just sad I did not see any vanilla but I imagine you just wanted to show the "base" recipe. So thanks for it!
Made these babies, 4 times already... They are genius. Thanks Bri
These were so good! Easy to make and everyone loved them. Definitely my go-to pancake recipe from now on. Thanks Bri!
Just made them for dinner! Wow these pancakes are THE BEST I've ever made. Thanks B-Dog for finding the GOAT and sharing! 🥞🥞🥞🥞
Can't wait to make these!! Pancakes also freeze and reheat amazingly well in the microwave.
I just tried this recipe this morning. Outstanding!! I had sourdough starter discard I wanted to use so I subbed 150g sourdough starter for flour and my dough wasn’t quite as thick as yours but the pancakes still turned out great. You weren’t joking. These really are the GOAT pancakes. Next time I may try browning the butter for that nutty flavor
Truly the perfect pancake! AND…
I added vanilla and made waffles = also amazing!
This is now my go-to pancakes recipe, simply because I don’t have to whip up egg white and this gives me greatest pancakes, that I’ve ever made at home. Thank you for the Greek yogurt tip, instead of buttermilk.
Love your videos. It really works. No matter what I do. It still comes out great!
I made these pancakes and topped with a simple peach compote (5 large peaches, 1/2c sugar, 1/4c brown sugar, 1tsp cinnamon, 1tbsp lemon juice simmered until soft and lots of juice). OMG so good!
I'm off work all week and was thinking of cool things to cook. I'm def making this AND that bad ass breakfast mcgriddle!!! My mouth is salivating right now at the thought of it. lol!
I made these for breakfast this morning. It was the first time I've made pancakes from scratch, and the recipe worked beautifully - I doubt I'll ever used the boxed mix again!
Brian: "I scoured the internet in search of the best pancake recipe"
Also Brian: "Hear me out - have you tried using absurd amounts of butter?"
That is my standard recipe from the old original “Best Recipe” cookbook that tests in great depth, as you did. The only difference was they separated the eggs and mixed plain whites into buttermilk and yolks into melted butter…THEN, mixed all together as you did. It always seemed to come out extraordinary with that one/two extra liquid combos!
I saw something like this and just seperating and adding still works! I just made a post about it too
Oh no I’m gonna have to test two pancake recipe variations this week what will I do.
@@alandominguez6346 Enjoy!
@@joannefarmer6984 Amazing!
@@alandominguez6346 Enjoy! 😉
This is an outstanding recipe. I followed it as described and my family loved it. It is now in my folder of master recipes. Thanks Brian. I'd like to see you make Mole Poblano but only after you learn it from a Mexican cook. They include nuances that aren't in any of the many recipes I've seen. I think you'd be the perfect person to study this as well as present it to your followers.
30 seconds into the video, casually drops a thousand calories worth of butter (did the math) into a pan.
To be fair, doing a very rough napkin math calculation, each pancake in this recipe is about 350cals. 2 pancakes at 700cals is far from a health food but not quite as egregious as it seems on the surface. Problem is most people probably just wont savor 2 plain as a standard serving and will likely not compensate with appropriate choices later on in the day.
@@TheGreektrojan and add here an enormous amount of saturated fats and fast carbs and it becomes super far from something even connected to health meal.
? Yeah, too bad this large batch of pancakes doesn't have very little fat or flavor?
I mean if you want healthy pancakes you're probably going to not end up with pancakes, just something that resembles them. Also you're not eating these everyday
@@Aksafan yeah, this is definitely a try once meal or cheat meal for me ha
Just made em. Very very good. Definitely the best pancakes I’ve ever made!
I made this for dinner tonight for myself and my girl (with bacon and breakfast sausage). These were everything you said they'd be. Girl rated the breakfast for dinner a strong 10 :) Love em!
I just made this for my parents and the pancaces were delicious! We had them with wild blueberries. But the servings are gigantic, next time we're cutting the portions in half.
These looks delish! You can also acidulate the milk with a dash of vinegar for buttermilk substitution! Sooo good!
Amazing pancakes! This is the best cooking channel on TH-cam.
Literally the best pancakes I’ve ever had. My new go to for sure!
Nice and fluffy recipe. I just added 1/4 tsp vanilla paste. Thank you for sharing 🙏🏼
As a European thank you so much for having your pancake recipe in metric! It's so hard to find a comprehensible recipe for pancakes as most of the know-how on that matter comes from the Us of A
Vous êtes français ?
That's exactly why I bought American measuring devices (or some with both scales on them). Converting the units is a pain in the buttocks. Now all that's left to do is making sure not to confuse tsp for tbsp. (For real, 'Muricans. What were you thinking?!)
@@lonestarr1490not our fault you can’t read
@@Dctctx It's abbreviations, not words. Thus, it's not meant to be read, but to be recognized.
In direct comparison to one another it's easy to tell which is which. But they're not always both present. And if you only got "tsp" in a recipe it could easily be an abbreviation of one or the other. So you have to remember.
I actually came up with a mnemonic of sorts. The tsp is the sp with just a t, so it stands for the "t spoon". The other one is tbsp, so it must be the tuberculosis spoon.
@@lonestarr1490 It can get worse ... in older American cookbooks you'll see T and t as the abbreviations. When I was learning to cook, I also learned this rhyme:
One big T equals teaspoons three.
Even though I was raised on American measurements, I switched over to metric - it's more accurate. [Try weighing a cup of lightly spooned and leveled flour vs. packed flour.]
that mcgriddle at the end is the bomb. Making those pancakes this weekend. Thanks for posting this one.
Brian - Your production ( and cooking! ) skills are just amazing. All killa - no filla. Thanks!
This is a favorited video, and will be on constant rotation to rewatch for enjoyment
Made these yesterday morning. Sooooo easy for such a flavorful recipe. Reminds me of Cracker Barrel when their pancakes used to be good
Thanks!
Bloody beautiful, thanks mate 👍
Super good made this morning. Some plain and some filled with Nutella. So good!!!
Excellent - I greatly appreciate the not beating the egg whites separately and instead increasing the leaveners!
Any chance of a cornmeal pancake recipe next?
Wow, just wow.. greetings from the Netherlands here :-) Dutch style pancakes are big and flat, like a thick crepe, great, but American style pancakes are way nicer. I’ve made those before, but this recipe blows everything, out of the water!! These are WAY better and easier!! Thanks so much!
I will be making these once a week! Your recipes are the best! Also… I love French toast and never can seem to get close to any restaurant quality regardless of how many different recipes and breads I follow. Please do a French toast follow up! I would be eternally grateful
My Goodness do these look comforting! The footage of the melting butter sliding all over with the syrup is unreal. I can't wait to try them. Great recipe.
Your method of making pancakes is very similar to the one I have been using for twenty years or so, a chef friend of mine made them the same way and I fell in love with his recipe. I know the lumps worried me at first but it worked out so well. And are delicious, best compliment was my dad loved them, that made me happy. Enjoy this recipe is a good one, thanks chef!
BRIAN, you're killing me with those pancakes. Making a McGriddle with the leftovers is a great idea. I've tried making a McGriddle copycat at home a few times and they were always average. Hopefully, this recipe will change that! It all looks so good. 😭
Best pancakes we've ever made. Thank you for teaching us how to swim 🙏
I will have to try these ... Thanks, Bri!
I can’t wait to try these! I’ve been using Preppy Kitchen’s recipe but substituting buttermilk for regular milk, and they are divine!
The only thing you miss out on by not putting fat in the pans is that lovely fry bread crispy edge around the pancakes. And frankly I can't live without that, I'll take uneven browning! But these we're phenomenal
Oh my...these look absolutely fabulous ! I love the idea of the breakfast sandwich ❤
Great recipes and videos all the time! Definitely the best pancakes as the look when you cut them up. I don't really like them because of flour overload but I'll eat these! Try making them from farmer's cheese. Add an egg, sugar and not too much flour. They are so delicious with sour cream and preserves. Super easy and super great result.
I have been looking for a great pancake recipe for a long time and I'm excited to try this out.
I'd love to see you get some kind of large griddle (blackstone, pit boss etc) because a lot of your recipes, especially pancakes, would translate really well to the griddle.
OMG! I make pancakes all the time, and I am definitely making this recipe 😋. Thanks Brian👍
Have been looking for a good but easy to make pancake recipe and I think this one is it!!! Can’t wait to make it! Thanks Bri!
Made them for dinner. They were great! Held the real maple syrup just right. Thanks!
My old-school mom and grandma must have given him this recipe because that is how we always ate them lol. More butter, more love. We always use the cast iron skillet for pancakes and more butter in the pan😇.
This is super close to the recipie I developed over the years, but I dont use sugar, but I put in some malt powder. Adds something, helps browning, doesnt let the pancake get too sweet -- thats what the syrup is for.
Oooh looking forward to trying this. We just got a 36" Blackstone griddle. We can slap down like 12 jumbo pancakes at once on that bad boy.
Love the griddle, did mine in 2 sets of 8 ( I know the hot spots on it), no need to keep warm, still hot when done, so good .
P.S. Don't need to add additional cooking butter to it, won't stick.
Was just thinking how I'd like to see your take on breakfast staples and here we are! Would love to see a followup video for waffles 😋
Made these today, and they were fantastic! Brian's recipes always hit.
Glad you like them!
Duuuuude I just made these and they are absolutely the best pancakes I’ve ever made!!!
Oki, this by far are the best pancakes I ever tried, thanks Brian, you rock, so good, fluffy, not chewy, definitely half the recipe next time for 3 of us. Wondering can I freeze the leftovers?
Wow nice job B dawg. I just made these they are great. Used a cast iron with a little butter for the cook pan and they turned out great.
Perfect. I have leftover buttermilk from making red velvet. Pancake for Sunday it is
Ok so this has become my new “go to” pancake recipe replacing my old one which was pretty good. I’ve been making it every Saturday since it’s pancake Saturdays at my house. Great tip to use half sour cream and water to sub for buttermilk. Ever since I moved to Puerto Rico it’s almost impossible to find buttermilk. Great recipe!!!!!😊
Yo, bri. Just made this for Sunday breakfast. Incredible!