Maybe Fluffy Pancakes Aren’t Your Thing?

Fluffy isn’t the only thing that matters when it comes to pancakes. Syrup absorption, texture, mouthfeel all play a part in how a pancake eats. In today’s video, I tweak my favourite pancake recipe to suit my taste and show you how you can tailor the recipe to suit yours. So, did you find your pancake recipe? Let me know in the comments below.

Also, if you didn’t already know, you can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.

Pancakes

Ingredients
- 360g (12 ½ oz) flour
- 40g (1 ½ oz) caster sugar
- 10g (2 tsp) baking powder
- 6g (1 tsp) bicarbonate of soda
- salt, to taste
- 675ml (23 fl oz) buttermilk
- 220ml (7 ½ fl oz) milk
- 3 eggs
- 75g (2 ¾ oz) unsalted butter, melted

Method
1. In a bowl, add the flour, sugar, baking powder, bicarbonate of soda, and salt. Whisk and set aside.
2. In another bowl, add the buttermilk, milk, eggs, and melted butter. Whisk well.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Some small lumps are fine; you don't want to overmix the batter.
4. Place a pan over medium heat and lightly grease it. Using a paper towel, wipe off any excess.
5. Ladle one pancake at a time into the pan, cooking for 5-6 minutes on the first side. When the top stops looking shiny, it's time to flip. Cook for a further 2-3 minutes, then serve stacked high.

If you want fluffier pancakes:

Method
1. In a bowl, add the flour, sugar, baking powder, bicarbonate of soda, and salt. Whisk and set aside.
2. In another bowl, add the buttermilk, milk, egg yolks, and melted butter. Whisk well.
3. Add the egg whites to a third bowl and whisk until you have soft peaks.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Some small lumps are fine; you don't want to overmix the batter. Then, fold through the whisked egg whites.
5. Place a pan over medium heat and lightly grease it. Using a paper towel, wipe off any excess.
6. Ladle one pancake at a time into the pan, cooking for 5-6 minutes on the first side. When the top stops looking shiny, it's time to flip. Cook for a further 2-3 minutes, then serve stacked high.

FOLLOW ME:

Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins

[EarendilMitsos]

I'm a 42 year old man and I'm waiting for Andy's uploads like it's weekend mornings cartoon time! Cheers from Greece! Thanks for another mouth watering video! ❤

[masonlont]

I’m a big fan of extra butter in the pan and having crunchy edges on the pancake

[LovehunterEU]

Pancakes here in Sweden are very thin, more like a crepe. And the crispy edges that forms from all the butter in the pan is just what makes it so fricking good!
We also used to serve pancakes with ärtsoppa (yellow pea soup) and mustard every thursday.

[julianstorey]

I'm in my mid 60's and I remember my mother making us kids pancakes and we would have honey or golden syrup with butter. Or lemon juice and a sprinkle of sugar. We never heard of maple syrup back then.
Wonderful memories.

[cyrbrexx]

Andy thank you. You're the best thing that happened to home cooking. I use one of your recipes every week.

[m.a.nugent]

Left-over pancakes: I was the oldest of 7 children, which makes a family of 9! That makes for a lot of pancakes at one meal. When there were leftover pancakes, I would make us peanut butter and jelly “pan-wiches” with them for lunch or a snack. We didn’t waste any food. Love your recipes for pancakes: the original ones, the ones with the whipped egg whites, and the ones with extra butter.

[blackletter]

I grew up with Mum's pancakes, which were really crêpes. We ate them rolled up with lemon juice and sugar and they were perfect. Mum always let the batter stand for hours, often overnight.

[GordonFreeman.]

I thought I was the only one who didn’t like fluffy pancakes. I knew I liked you.

[takegawa]

i'm a cook too i work here i work in a restaurant in greece on the island of rhodes... every time a video is uploaded i like it before i watch it... keep up the great work

[yellowrosek]

The OG pancakes are the best. Being a fellow Kiwi who hasn't lived in NZ for decades those pancakes bring back happy memories of Dad cooking them Sunday nights and when we were away camping. Sugar and lemon for us. Cheers Andy.

[Matelk]

I just want to say you're one of my favorite Youtube cooks to follow. You seem very honest and earnest about your technique and ingredients (some people treat very niche or expensive things like staples and I haven't noticed you doing that). You make food in a way I'm confident I could replicate despite you being a well-practiced professional, I'm never watching your videos and thinking "If I had these ingredients, I could never do that". Thank you very much for your videos, I'm eager to see much more. And I wish upon you success and contentment for years to come.

[andrina]

"Eating the static off the TV" - made me lol

[DK--CKL]

Andy your legit on the money every episode! You're a legit chef mate!

[AniBAretz]

There is an easier way to whisk whites: Put the whisk handle between both palms and move the palms against each other back and forth, causing the whisk to rotate in a vertical position that you can move about the bowl to catch every bit of egg white. You can reach stiff peaks, this way, and even do it as fast as a powered hand mixer. Much quieter, though, which is very nice.

[howlspast]

OMG! you are the first you-tube chef that has used my moms method ( stiff peaks) for fluffy pancakes! Thankyou.

[PoliAstroN]

Unpopular opinion;
Pancake stacks are pointless. I eat them 1 by 1. It’s less dry, you can treat each pancake with love, and it’s just straight up better.

[claytongross]

Andy never fails me. Thank you all, can't forget Mitch for his editing.

Thanks chef 😊

P.s. I bet BBQs with this group is frigging awesome

[albertmotbey]

I have friends over at my house for the weekend. Someone must be listening cause this has uploaded RIGHT BEFORE I started making pancakes

[matslindeberg]

I find most restaurant pancakes terrible; doughy and too thick. Andy, you mentioned crepes – I'd love to see a video on making those! (Side note: I have exactly zero time for most things Gwyneth Paltrow but her dad's pancake recipe is the only one we use. Buttermilk, tons of eggs, lots of butter, and rest the batter overnight. Add enough milk to the batter next morning to thin it out – makes the pancakes crepe-like. Delish :)

[wallbreaker_]

Pancake cereals are awesome. Netherlands is the country of pancakes imo. They have so many variations and sizes and all have their own names