Pancakes Recipes

How To Make Buttermilk Pancakes From Scratch | Easy Recipe | For Beginners



For years, there were some recipes I just thought you had to use a box to make them. Like buttermilk pancakes. I can’t remember when it was that I started making my own, but it wasn’t that long ago. First, I experimented with vegan options because I have a son who is allergic to dairy. At the same time, I make the non-vegan version. What I found was that the vegan pancakes usually were fluffier and tasted better! But that recipe is for another time. The following recipe for my buttermilk pancakes is definitely not vegan. I make these often because they are so easy and quick. I also make them small so I can cook 4-6 pancakes at a time. This helps with portions as it’s easy to give just one or two small pancakes to a child and older children or adults can stack several and drizzle them with honey or maple syrup. Also, when I make them small, it means everyone can eat hot pancakes off the griddle at the same time.

Here’s the recipe:
Mix the following dry ingredients:
2 cups of flour (I use white flour), 3/4 teaspoon of baking powder and 1/4 cup of brown sugar. To the dry ingredients, add 3 eggs, 3 tablespoons melted butter and 2 cups of buttermilk. Mix until smooth. On a hot pan (medium to hot), add coconut oil. Add about 1/3 cup of batter to the pan, making room for as many small pancakes your pan can handle. Flip them when they are golden brown and crispy around the edges. Top with butter and syrup and fresh fruit. Enjoy!

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Video Transcription

hi everybody my name is Hannah this ispepper and pine and I have cookingtutorial to share with you today we aremaking buttermilk pancakes from scratchnow though I have made up this recipeit’s no doubt inspired by many of therecipes I have seen so I’m going tostart out with two cups of flour and intruth I don’t usually measure this but Iam going to measure it for you todaythey turn out fantastic I’m also using aquarter cup of brown sugar and to thatI’m going to add 3/4 of a teaspoon ofbaking powder but you can also add up toone teaspoon of baking powder I’m goingto mix those dry ingredients togetherreally well and then I’m going to setthat aside and work on the wetingredients I’m going to add threetablespoons of melted butter but this istotally optional I don’t usually make itthis way if I’m in a hurry but this doesadd a nice flavor and texture to thebuttermilk pancakes so I’m just going toheat it up in the microwave until it’smelted and once that’s done I’m going toset it aside and add it as I’m mixing inmy wet ingredients next I’m going to addthree eggs and you can add fewer or moreif you’d like you can add more for moreprotein rich pancakes and then to thisI’m going to add up to 2 cups ofbuttermilk so you can reduce thebuttermilk and add more eggs if you’dlike I’ve also added the butter to thisI’m really looking for a particularconsistency rather than a correctproportion of ingredients so you canreduce the buttermilk and add more eggsfor a more protein rich pancake but inthe end you want to make sure you haveenough baking powder to make them riseenough sugar to offset the baking powderand that you want to thin your batterenough so that you can pour it so youcan also thin it with a little bit ofwater if you don’t want to use too muchof buttermilk and you can omit thebuttermilk entirely and just use waterbut they won’t be buttermilk pancakes inthat case I love the flavor of thebuttermilk and the pancakes next I’mgoing to add some coconut oil to amedium heated pan you can use any kindof butter or oil that you want but Ifound that using coconut oil or anyother kind of oil over butter means thatI can cook them at a higher temperaturethey get nice and bubbly and crispyaround the edges and we really enjoythem this way if you use butter you’llhave to reduce the temperature of thepan and make sure that it doesn’t smokeor doesn’t get too Brown or overcookedbecause it will affect the flavor ofyour pancakes now making these reallytiny pancakes and there are two reasonswhy I do thisnumber one it means that the wholefamily can eat together at the same timeif I made one or two pancakes at a timemeans that some people will be eating orthe pancakes will get cold and so bymaking them this way everyone can starttogether while the rest of the pancakescook the other reason is that I haveyoung children although they are gettingolder and I found that having severalsmall pancakes was a little bit easierfor them because they could adjust theirproportions a little bit better and makesure that they were just eating enoughrather than taking a big pancake andthen leaving a lot of wasteso the second batch I reduced thetemperature a little bit and added alittle bit more coconut oil and theywere that nice beautiful golden brownthat we tend to like this batch madeabout 15 small pancakes and that wasenough for about four to six of us Ihope that you enjoyed this tutorial ifyou want to check out more of ourcooking tutorials you can tap on thescreen right now the full recipe andmore pictures are on the blog post thataccompanies this video you can find thatlink down in the description box belowand if you want to see what we’re eatingon a daily basis you can find me oninstagram at pepper and pine

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