How to Make Perfect Buttermilk Pancakes, Every Time

THE RECIPE:
100 g Eggs (2 large eggs)
250 g Buttermilk, full-fat
180 g All-purpose flour
35 g Sugar
25 g Buttermilk powder, optional
15 g Baking powder
5 g Kosher salt, (​1 1/4 teaspoons)
70 g Unsalted butter
(FULL RECIPE HERE Buttermilk Pancakes: A Parametric Analysis: chfstps.co/3vO9s2B)
Making the perfect buttermilk pancakes-not the stacks you get at your local diner, we’re talking perfect here-takes practice, but it also often involves making a few testers for the dogs. But when you have the cooking technique dialed in, you’ll make perfect pancakes right from the start, and you won’t have to waste any batter on testers.
ChefSteps co-founder and executive director Grant Crilly shows you which pans to use, the exact pan temperature you want to get perfectly browned-not burnt-surfaces, and how to adjust the ratio of ingredients to get the most tender, flavorful classic buttermilk pancakes that are perfect for you. Want to delve deeper into the ins and outs of perfect pancake making? Check out our Buttermilk Pancake Parametric Analysis! chfstps.co/3vO9s2B
Equipment:
The new Control Freak™ Home from Breville, is now exclusively available through ChefSteps!
Buy now! breville.oie8.net/jrd105
[Time codes]
0:00 - How to Make the Perfect Buttermilk Pancakes
0:42 - How to Choose Your Pancake Formula
2:35 - How to Pick Your Pan
3:42 - How to Dial in Your Cooking Temperature
5:35 - How to Make Grant’s Favorite Pancakes
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ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: www.chefsteps.com/

[@dysartes]

I'm confused - Grant doesn't sous vide his pancakes?

[@philareilly]

I’m confused, what year is this? :)

[@skmuzammilzeeshan6173]

😂

[@BiggMo]

Biden has entered the chat

[@anthonygardner400]

Perfect video for this Sunday morning! Thanks!

[@jamesamorimaraujo2939]

This is a perfect morning day. Thank you so much!

[@stanisawkutereba6596]

Dziękuję za przepis 😀🥞

[@evgeni-chef]

Отличное видео! Спасибо большое, вы Молодцы!

[@tvaiana1]

I want that pancake chart as a poster in my kitchen!

[@boxesofzitti]

We need a Control Freak Griddle for cooking breakfast foods

[@user-bl7pu9gj9l]

Very useful

[@WobblesandBean]

Thanks for this, I love my pancake recipe but now I hope with this info I can avoid the first "sacrificial pancake" that always turns out wrong.

[@cakesmithofnorwich]

Question from the UK. Why are you using a buttermilk powder? I had to search this up. What’s wrong with fresh buttermilk / milk and lemon juice mix?

[@bL4KcfYREz]

they have both buttermilk and buttermilk powder. I would guess that the recipes would still work without the powder but probably makes a difference if you did a side by side comparison

[@palaceofwisdom9448]

An electric griddle is the way to go. You can choose a precise temperature, it heats very evenly, and being able to cook 6 pancakes at a time makes the whole process quick and easy. In my experience, the common issue is that every recipe calls for so little liquid that the batter is too thick. A proper batter should spread on its own when poured.

[@jjdawg9918]

Please have a discussion about how to get that GREAT diner flavor(its more than just buttermilk, butter and/or malt). The cooking technique is easy enough to figuer out but that flavor is challenging. These are better than the run of the mill breakfast place cakes but still not those really good diner cakes. full -fat butterlmilk is a good hint but hard to find. what about sour-cream, yogurt, kefir or even cottage cheese.

[@phatpunxs64]

Can you do waffles next?

[@laurae.9568]

I want to try the Japanese style. It looks cupcake sized!

[@palaceofwisdom9448]

I've been to a place that specializes in Japanese pancakes. They are fluffy and good, but quite expensive because it takes over 20 minutes to make them.

[@got2bjosh]

Waffles remain superior, but this is still interesting

[@jmc0369]

I like 375° on cast iron for pancakes. My recipie has sourcream and whole buttermilk.... The batter alone is fantastic.

[@Sodchucker]

Control Freak Home available in Canada?

[@FlavourFool]

Make a book, make a book, make a boooook! ❤

[@cindyleung368]

I need more footage of that puppy! 01:59

[@iamafractal]

Here in thailand, I cannot obtain seco cultured buttermilk powder for less then about $75. What I do have access to is buttermilk culture, which can be used to make skim milk, whole milk or cream into buttermilk. So, what’s the substitute for the unavailable buttermilk powder?

[@mattymattffs]

A simple hack is too add some lemon juice to regular milk

[@iamafractal]

@@mattymattffs yeah but I want the complex buttermilk flavor as opposed to plain acid flavor.

[@jjdawg9918]

I know milk products a can be a challenging in asian countries bu you might try to look for yogurt, sour cream, or kefir. They all have somewhat complex flavors and varying amounts of fat. I have personally used home made kefir that tastes great but is VERY difficult to maintain a stable culture unless you use it weekly. In general the more sour product you can find the better so from most sour to least is kefir, plain yogurt, sour cream. you may have to add a bit more water to adjust thickness

[@YK-2424]

If you can’t find buttermilk, what is the best way to make some? I know it’s milk and lemon juice, but what are the best ratio?

[@bigbrotherisasob]

1 cup milk, 1 TBSP Lemon Juice.

[@NickyHendriks]

My mother got a carbon steel crêpes pan once, been my perfect pan for pancakes ever since. Took a while for it to became non-stick as it needed seasoning and some thorough use throughout the years. Best way what I've found out for a gas stove was to turn it on hot till almost smoking, spread some butter on real thin with a cloth or paper, batter in, fire back to low, wait for it to cook, flip and done. Just on a regular stove though, not a wok burner or anything. A small off-set palette knife works amazing to flip but you need to be careful not to scrape the pan as you will destroy the seasoning.

[@phillippedege4853]

Is your Japanese recipe right ??? 200 gr of flour is way too much for only 52grams of buttermilk. On your website it says only 50 grams of flour . which one is right ?

[@Iamnobody9]

50 g

[@bobgruner]

It's Grant and Teller! (oops, I mean Matthew...) 😉

[@jasons9m]

440f is my favourite

[@laughingman9364]

👍👍👍

[@dcumbo]

So darto are making a french style pan? :)

[@DMminion101]

I seem to fail to find your Chefsteps Soufflé Pancakes recipe anywhere.(Yes, got Studio Pass and Premium)

[@bostonbesteats364]

Do a search for "Ultra-Fluffy Japanese Pancakes" in the ChefSteps recipe page and it comes right up

[@tonibahloni920]

On the chart, why are some of the ingredients over 100%? Is this a percent yield thing from chemistry?

[@jjdawg9918]

"bakers percentages" where flour = 100% and is the base measurement that everything else referenced from EXAMPLE: if you have 100 grams of flour and you have 110g water then water is 110% (I'm not referencing any specific chart so cant speak to it)

[@jasonhillgiant]

I have one of those big electric griddles. I cook the whole batch of batter at once. But the real secret? I cook the bacon on it first. I mean. Are the really pancakes if they haven’t been cooked in bacon grease?

[@stocktonnash]

I’m assuming we’re supposed to sous vide the pancakes or the maple syrup?

[@penga25]

Is Mathew a climber. Forearms for days

[@TychoCartmell]

audio is a bit scuffed

[@onybus]

Оладьки😂

[@peterdurand3098]

An advert for the control freak. Which he sells.

[@Sodchucker]

TAKE MY MONEY

[@jjdawg9918]

agree! only talks about "cooking method" and nothing about ingredients which DO matter

[@rileyteetsel2986]

#team waffle

[@MosesFalconi]

MAKE MORE CONTENT MORE QUICKLY. thank you

[@YaNKeeR_]

First!

[@andrewthompson9714]

First after first

[@lugaretzia]

Is it just me or is the audio (mixing?) on this a little off. Grant sounds like his mic is too close or this is a bad voiceover

[@jmc0369]

That imitation maple syrup totally ruins an otherwise great pancake. Its criminal to see restaurants who have been for ages serving real maple syrup start serving maple syrup thats been cut and reduced.

[@GypsyWolfMagic]

That looks gorgeous, but I'm gonna stick to my stove rather than spend $1,300 on a high tech hotplate

[@bostonbesteats364]

I just bought mine for $999...yeah me!

[@bigbrotherisasob]

I dunno...got any other kinds ? Ha ha ha...

[@jmc0369]

That imitation maple syrup totally ruins an otherwise great pancake. Its criminal to see restaurants who have been for ages serving real maple syrup start serving maple syrup thats been cut and reduced.