The Greatest Pancake Recipe of All Time (The GOAT)

This is the greatest pancake recipe of all time (IMHO)

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🔪MY GEAR:
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*RECIPE FOR THE GREATEST PANCAKES OF ALL TIME*

Ingredients:*
▪140g (10T) unsalted butter
▪600g (5c) all-purpose flour
▪12g (2 1/2t) salt (I use coarse kosher)
▪60g (1/4c) granulated sugar
▪2g (1/2t) baking soda
▪25g (5t) baking powder
▪900g (3 2/3c) buttermilk
▪4 large eggs
▪ Grassfed salted butter (for serving)

Instructions:
1. Place butter into a pan over low heat and melt. Set aside.
2. In a medium bowl, combine flour, salt,sugar, baking soda, and baking powder. Whisk the dry ingredients until the salt and leaveners are evenly mixed throughout.
3. In a second bowl, combine buttermilk and eggs. Whisk until well blended. If you can’t find buttermilk, combine 500 grams (2 cups) of sour cream with 400 grams (1 2/3 cups) of water as a substitute.
4. Pour the buttermilk mixture into the dry ingredients and carefully fold to combine. Start with 10 gentle stirs.
5. Stream in half of the melted butter and fold gently. Then, add the remaining butter and fold for another 30 seconds. Be careful not to overmix the batter; it should remain lumpy.
6. Heat a griddle or non-stick pan to 350-375°F (175-190°C). Use a 4-ounce scoop or 1/2 cup of batter per pancake.
7. Drop the batter onto the preheated griddle or pan with a 4oz scoop or about a ½ cup measure and smooth it out into a round shape.
8. Cook for 2-3 minutes on the first side until golden brown. Flip and cook for another 2-3 minutes on the second side.
9. To check if the pancakes are done, give them a quick poke. If they are firm and do not cave in, they are ready. If they cave in, continue cooking.
10. Serve the pancakes immediately, or keep them warm in a low oven if cooking multiple batches.

*This recipe yields 12-14 pancakes. If using a non-stick pan, cook one pancake at a time over medium-low heat, flipping after 3 minutes.
Pro Tips:
Serve the pancakes with a pad of room temperature salted grassfed butter between each and a proper pad of butter on top.

*Leftover Pancake McGriddle Sandwich Recipe:*
Ingredients:
▪Leftover pancakes
▪Breakfast sausage patty
▪2 slices American cheese
▪1 fried egg
▪Maple syrup

Instructions:
1. Use a wide-rimmed glass or cup to press leftover pancakes into perfect 4-inch rounds.
2. Toast the pancake rounds in a toaster for 2 minutes.
3. Cook a breakfast sausage patty in a pan until cooked through, then top with 2 slices of American cheese to melt.
4. To assemble the sandwich, place the cheesy sausage patty on one toasted pancake, top with a fried egg then place the second toasted pancake on top, give it a gentle squish to break the yolk, and drizzle with maple syrup.

CHAPTERS:
0:00 Combining ingredients
2:33 My jam (when it comes to daily nutrition)
3:33 Cooking the pancakes
6:37 What to do with leftover pancakes

🎧MUSIC:

#goat #pancakes #pancakerecipe

[nicolejohnson]

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!

[WYR]

Start off by melting 140g of butter? You have my attention.

[camillewitt]

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!

[chrissiebeneck]

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!

[gatomaru]

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.

[dpetv]

I did not see that breakfast sandwich pivot coming at the end. That thing looks amazing.

[blaizewhitaker]

Babish and Brian releasing pancake episodes in the same day seems like sign

[armandfleming]

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!

[spood]

Pancakes w/ butter and real maple syrup - food of the Gods

[legendarygary]

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!

[glenm]

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!!

[stephgreen]

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.

[ihikefar]

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!

[joeholm]

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.

[jacoblief]

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.

[StevePeters]

These really are the greatest pancakes of all time! The only pancakes I'll be making from now on. Thanks, Brian!

[suzannemarieclinton]

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.

[melmil]

I just finished making these. Can l say, they are the best pancake l have ever eaten, so light and fluffy. Thankyou ❤🇦🇺

[missinglink_eth]

*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 😂

[karensofiesorensen]

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! 😊