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!
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.
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!
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.
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!!
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.
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.
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!
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!
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! 😊
Made these tonight! They were very good. Made nice thick fluffy pancakes. If u buy a 1/2 gallon of buttermilk, it’s the perfect amount for doubling the recipe. I added blueberries. Spectacular!
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.
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'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!!!!
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!
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.
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!
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!
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.
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!
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.
I have made this recipe twice now, following the list to the “t” measuring everything by weight. Both times, my batter has come out excessively wet. Any recommendations other than add more flour, or less buttermilk? Not sure which would be the better move. Flour is the organic flour from Costco/Kirkland if that makes any difference.
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!
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.
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!
Just tried this out and it's possibly the best pancakes I've ever had! Quick question, since we don't want gluten to develop, would it be worthwhile to use gluten free flour instead? Asking as a brother to 2 gluten intolerant pancake lovers
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 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 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!
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.
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?
What is your favorite nonstick pan Brian please give me two recommendations one if price is not an option and a budget friendly option. I love your channel. Thank you!
Few questions Does the added amount of leavening have that metallic taste? Will it still be as fluffy without buttermilk? If only milk would it be looser? Why no vanilla extract for taste? Will take a try to answer on my own
Based on some recipes, I have used a heavier amount of baking powder without noticing a metallic taste. If you use baking soda, the acid in the buttermilk reacts to give the dough a rise. If you don't care for buttermilk, use regular milk and use more baking powder instead of baking soda. If you want looser and less elastic pancakes, mix all the ingredients the night before, but add the leavenings right before cooking. I leave a small portion of the buttermilk out, then mix it up with the leavenings next day, and fold into the rested batter. Adjust the sugar level and flavorings such as vanilla to taste. Vanilla is optional. If you want to make it special, fry it in a thick layer of clarified butter. Around 3/16" deep in the pan, It will create a crispy ring. In that event you'll need just two cakes per serving! Edit: If you are sensitive to the flavor of the leavening, you may use less but fold in egg whites meringues to make fluffy pancakes.
nice loft. Have you tried leaving the butter out on the thesis that it prevents rising? I make 'em a lot like you do I'll use yogurt, and the pan is flooded with butter when I fry. They get crispy
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!
Hey Bri! Great video. Any thanks about whether making the batter the night beforehand and storing it in the fridge until it’s needed at breakfast time? Does that resting time affect the final pancake! Thanks!
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 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.
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.
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!
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.
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
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
Excellent - I greatly appreciate the not beating the egg whites separately and instead increasing the leaveners! Any chance of a cornmeal pancake recipe next?
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😇.
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 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.
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.
B LAG....HOLY MOLY Bro! These were FIRE. (sorry borrowing vernacular from my kids) I've been making pancakes for over 30 years and have searched for the best recipe high and low as well as my own experiments. Problem is, I'm not a chef. So I'll leave the experimenting to the professionals! And B LAG, you're a professional! Thank you for this one my man. And thank you for all of them. Love your channel. Love your style. Love your food!
Is there a reason to add the butter to the mix separately from the other wet ingredients other than preventing the eggs from curdling? I’ve always used a blender to combine the eggs, buttermilk and streamed the melted butter to help avoid curdling.
Made these today I’ve tried a bunch of different recipes these were thick & hard to lay out perfect but! the were awesome probably the best ones I’ve ever made mabe no bs but I’ll back off the salt on the next batch a little besides that they were perfect highly recommended!
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.
Brian, I know not everyone has one, but why not cook with that pizza steel from your oven on top of your gas cooktop? Heat it slow and evenly and it makes a great griddle.
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
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.
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!
How well do these freeze? I'm making things this week to bring over to my friends that just had a baby and I figure pancakes would be a welcome addition to their freezer (and stomachs).
I've made these, and with a few tweaks they are the best pancakes I've made. 1. Add vanilla - not sure why this recipe doesn't include vanilla, but it needs it. For the full recipe I'd use a tablespoon of vanilla. 2. Double the sugar - buttermilk is pretty tangy, and these take on an almost unpleasant savory-ness if you don't increase the sugar. 3. Use salted butter, not extra salt - optional, but if you only have salted butter like me, just omit the extra salt. 4. Cut the recipe in half (or quarter) - this recipe as written is gigantic and will feed 6-8 people. I made 4 solid pancakes with a quartered recipe, and 2 pancakes was enough for me with some sausage on the side. I reheated 2 later in the week. I reheated mine in a skillet on med-low for about 3 minutes per side. When done, they were very close to "new." I might try these with cake flour next time, but they were great with AP.
Hey Bri - Are those Gruns similar in nutrients to A1, which has been all the rage? Trying to figure out if they compliment each other, or if they are redundant. Thanks.
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.
i have a really great mix but will be testing this recipe on Sunday. In my experience, thicker fluffier pancakes have a problem with not being completely cooked in the middle. Also - its pretty easy to make a fluffy pancake but will it taste good? maybe.
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.]
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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...
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!
I did not see that breakfast sandwich pivot coming at the end. That thing looks amazing.
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.
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 🥞 ? 😇
wait, quick question... what are "leftover pancakes?"
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.
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!!
I just finished making these. Can l say, they are the best pancake l have ever eaten, so light and fluffy. Thankyou ❤🇦🇺
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.
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.
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!
Pancakes w/ butter and real maple syrup - food of the Gods
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!
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! 😊
You should make this a series. The greatest of all time of different common recipes
Made these tonight! They were very good. Made nice thick fluffy pancakes. If u buy a 1/2 gallon of buttermilk, it’s the perfect amount for doubling the recipe. I added blueberries. Spectacular!
*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.
Made these yesterday morning. Sooooo easy for such a flavorful recipe. Reminds me of Cracker Barrel when their pancakes used to be good
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.
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'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!!!!
These really are the greatest pancakes of all time! The only pancakes I'll be making from now on. Thanks, Brian!
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 😋
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.
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!
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!
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.
These looks delish! You can also acidulate the milk with a dash of vinegar for buttermilk substitution! Sooo good!
One of the greatest channels on TH-cam. Thanks, Brian!
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!
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.
These were so good! Easy to make and everyone loved them. Definitely my go-to pancake recipe from now on. Thanks Bri!
I have made this recipe twice now, following the list to the “t” measuring everything by weight. Both times, my batter has come out excessively wet. Any recommendations other than add more flour, or less buttermilk? Not sure which would be the better move. Flour is the organic flour from Costco/Kirkland if that makes any difference.
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!
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.
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!
Great, i was searching for Pancake recipe and saw this 10 seconds after it was uploaded
Just tried this out and it's possibly the best pancakes I've ever had!
Quick question, since we don't want gluten to develop, would it be worthwhile to use gluten free flour instead? Asking as a brother to 2 gluten intolerant pancake lovers
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 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 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!
Love your videos. It really works. No matter what I do. It still comes out great!
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.
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?
What is your favorite nonstick pan Brian please give me two recommendations one if price is not an option and a budget friendly option. I love your channel. Thank you!
Few questions
Does the added amount of leavening have that metallic taste?
Will it still be as fluffy without buttermilk?
If only milk would it be looser?
Why no vanilla extract for taste?
Will take a try to answer on my own
Based on some recipes, I have used a heavier amount of baking powder without noticing a metallic taste. If you use baking soda, the acid in the buttermilk reacts to give the dough a rise. If you don't care for buttermilk, use regular milk and use more baking powder instead of baking soda. If you want looser and less elastic pancakes, mix all the ingredients the night before, but add the leavenings right before cooking. I leave a small portion of the buttermilk out, then mix it up with the leavenings next day, and fold into the rested batter. Adjust the sugar level and flavorings such as vanilla to taste. Vanilla is optional. If you want to make it special, fry it in a thick layer of clarified butter. Around 3/16" deep in the pan, It will create a crispy ring. In that event you'll need just two cakes per serving! Edit: If you are sensitive to the flavor of the leavening, you may use less but fold in egg whites meringues to make fluffy pancakes.
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!
Made these babies, 4 times already... They are genius. Thanks Bri
nice loft.
Have you tried leaving the butter out on the thesis that it prevents rising? I make 'em a lot like you do I'll use yogurt, and the pan is flooded with butter when I fry. They get crispy
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!
Can't wait to make these!! Pancakes also freeze and reheat amazingly well in the microwave.
Hey Bri! Great video. Any thanks about whether making the batter the night beforehand and storing it in the fridge until it’s needed at breakfast time? Does that resting time affect the final pancake! Thanks!
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 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.
Just made them for dinner! Wow these pancakes are THE BEST I've ever made. Thanks B-Dog for finding the GOAT and sharing! 🥞🥞🥞🥞
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.
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!
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.
Brian - Your production ( and cooking! ) skills are just amazing. All killa - no filla. Thanks!
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
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
Just made em. Very very good. Definitely the best pancakes I’ve ever made!
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!
Excellent - I greatly appreciate the not beating the egg whites separately and instead increasing the leaveners!
Any chance of a cornmeal pancake recipe next?
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😇.
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!
This is a favorited video, and will be on constant rotation to rewatch for enjoyment
Best pancakes that I have had in a long time. Thanks for the recipe.
Amazing pancakes! This is the best cooking channel on TH-cam.
I've always been on the hunt for good pancakes, I'll definitely try these! But can they be frozen? How would that affect them? Did you try that?
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😁
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.
B LAG....HOLY MOLY Bro! These were FIRE. (sorry borrowing vernacular from my kids) I've been making pancakes for over 30 years and have searched for the best recipe high and low as well as my own experiments. Problem is, I'm not a chef. So I'll leave the experimenting to the professionals! And B LAG, you're a professional! Thank you for this one my man. And thank you for all of them. Love your channel. Love your style. Love your food!
Is there a reason to add the butter to the mix separately from the other wet ingredients other than preventing the eggs from curdling? I’ve always used a blender to combine the eggs, buttermilk and streamed the melted butter to help avoid curdling.
Made these today I’ve tried a bunch of different recipes these were thick & hard to lay out perfect but! the were awesome probably the best ones I’ve ever made mabe no bs but I’ll back off the salt on the next batch a little besides that they were perfect highly recommended!
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?"
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.
Made these today, and they were fantastic! Brian's recipes always hit.
Glad you like them!
Brian, I know not everyone has one, but why not cook with that pizza steel from your oven on top of your gas cooktop? Heat it slow and evenly and it makes a great griddle.
Nice and fluffy recipe. I just added 1/4 tsp vanilla paste. Thank you for sharing 🙏🏼
Can I mix the melted butter all at once with the mixed eggs and buttermilk and then add to flour?
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
Literally the best pancakes I’ve ever had. My new go to for sure!
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.
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!
How well do these freeze? I'm making things this week to bring over to my friends that just had a baby and I figure pancakes would be a welcome addition to their freezer (and stomachs).
I've made these, and with a few tweaks they are the best pancakes I've made.
1. Add vanilla - not sure why this recipe doesn't include vanilla, but it needs it. For the full recipe I'd use a tablespoon of vanilla.
2. Double the sugar - buttermilk is pretty tangy, and these take on an almost unpleasant savory-ness if you don't increase the sugar.
3. Use salted butter, not extra salt - optional, but if you only have salted butter like me, just omit the extra salt.
4. Cut the recipe in half (or quarter) - this recipe as written is gigantic and will feed 6-8 people. I made 4 solid pancakes with a quartered recipe, and 2 pancakes was enough for me with some sausage on the side. I reheated 2 later in the week.
I reheated mine in a skillet on med-low for about 3 minutes per side. When done, they were very close to "new." I might try these with cake flour next time, but they were great with AP.
Hey Bri - Are those Gruns similar in nutrients to A1, which has been all the rage? Trying to figure out if they compliment each other, or if they are redundant. Thanks.
Super good made this morning. Some plain and some filled with Nutella. So good!!!
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.
i have a really great mix but will be testing this recipe on Sunday. In my experience, thicker fluffier pancakes have a problem with not being completely cooked in the middle. Also - its pretty easy to make a fluffy pancake but will it taste good? maybe.
Awesome recipe! Can you substitute buttermilk with kefir 1 to 1? And would it work in other similar recipes?
Truly the perfect pancake! AND…
I added vanilla and made waffles = also amazing!
Hey Bri! What do you think about a whole wheat flour version? After trying a batch a few years ago it’s my go-to pancake option, SO good!
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.]