Join Vaughn as he once again digs in to the recipe comments! This time, his mission is to uncover the best version of pancakes, as suggested by NYT Cooking subscribers. What techniques or changes come out on top? Watch to find out.
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I do love pancakes am I more of a waffle person maybe but this video might change my mind Hello everybody my name is Vaughn I’m here in the nyt cooking kitchen studio and today it’s all about pancakes I’m gonna be making Mark Pittman’s everyday pancake recipe which is a great recipe because it is truly so simple this is like your everyday pancake your go-to recipe no frills pancake you know
Your pancake without all the bells and whistles the base for everything that you need to know about how to make a great pancake I’m gonna make the recipe one time through as Mark Pittman intended it and then I’m gonna go through the comments section things that you all have suggested and I’m gonna
Pick out some things that I like and I’m gonna make different versions of it we’ll do some like comparison tests maybe there’s some little tweaks I can make here and there in order to make an even lighter fluffier luscious pancake more luscious how to make your everyday pancakes even
More luscious than they already are come up with that chat GPT before we get going I do have to just like read Ted’s comment because it really encapsulates like the vibe of you know everything that I’ve been trying to say which is they’re just pancakes people calm down you don’t need to use
17 different types of flour chocolate drops only made by a Hermit on the highest mountain in Switzerland on select Tuesdays in the spring and edible gold glitter that’s why it’s called everyday pancakes and not how pretentious can I be pancakes Ted’s from Santa Barbara I just decided that Wow this is already getting hot because I’m going to be making a lot of different pancakes I think that a griddle is a great way to you know cook a bunch at the same time which is such a luxury you don’t have a griddle I like using a cast iron skillet you just
Want to make sure that it doesn’t get too hot we’re cooking on like kind of a medium low heat here or you could use a non-stick pan a great thing about this recipe it’s calling for all the stuff that you probably already have on hand anyway the sugar is optional in this
Recipe you should use it it won’t make it too sweet it’s just gonna promote some Browning it’s going to kind of round out the flavor a little bit so I recommend the sugar I’m going to just give this a quick little stir and it doesn’t have to be so
Super sifted and I will show you why in a minute in this recipe the milk is one and a half to two cups I want to start with one and a half cups for right now because you can always add a little bit more liquid if you need to but it’s hard
To like take it away that was a ploppy egg melted butter is also optional that extra fat in there will not only add a little bit of richness and tenderness but it’s also going to add flavor because it’s butter and it’s delicious so we have a lot of butter in here
Because we’re going to be making a lot of Pancakes I’m just breaking up the yolks a little bit great I like to make a little bit of like a divot in the middle and I’ll pour those wet ingredients right into the center and then that way I can kind of
Go from the middle and start with small concentric circles and then work my way outward and like incorporate a little bit more flour at the time very very important with pancakes is you do not want to over mix mainly because you don’t want to develop too much gluten think about bread right
You’re mixing that dough for a really long time because you want it to have structure with pancakes you want them to be light and fluffy you can even see in this batter that I still have some like dry pockets of flour and when you have kind of a lumpier batter the batter
Won’t spread as much on the pan because it is like a little bit lumpier and also if you’re mixing things into this like chocolate chips or blueberries they suspend in the batter rather than sinking all the way to the bottom you could take softened butter you could
Even probably use like a neutral oil of some sort like a grape seed oil when the butter foam subsides you can just Ladle your pancakes on there you can see because my batter is still lumpy it’s not spreading out too much which is good oh I actually do like when there’s like
Little mini pancakes so you can kind of snack on my dad he was the one who really taught me the basic tenets of a pancake and he always said you’ll know that it’s ready to flip when the edges start to set a little bit and then you
Get a consistent bubble not like a rolling bubble by any means but like a couple bubbles just popping at the top I am using a metal spatula on this non-stick skillet I know that that’s a No-No we just don’t have our silicone one here right now for some reason I’m
Gonna be very very careful I mean that’s the best thing about these little like it’s not even a silver dollar pancake this is like a penny for your thoughts I think we’re about ready to flip here we go oh yeah that’s what I’m looking for
So you cook it on one side about two to four minutes depending on how hot your Skillet is but then once you flip it over you really only need like an extra minute these look really blonde for some reason interesting we’ll find out why okay so here is pancake number one
This is a great vessel for syrup if you’re gonna eat a pancake with like butter and maple syrup this is this hits the spot you know I mean it’s got like nice kind of fluffiness to it it’s well cooked all the way through it’s got that little bit of crisp on the
Edge which I really like from cooking in the butter it’s not like the most tender pancake I’ve ever had but I really enjoy like the height on it it’s not got the most flavor to it I will say that’s okay it’s the everyday pancake so
With the rest of my batter I do want to over mix this a little bit like kind of get the lumps out and just show everybody what the difference is I’m not going to work it too much because I’m not looking to make bread dough just to like prove a point
Oh I just slipped that first one and it’s like so blonde and by blonde I mean pale I use like the same amount of butter it’s honestly even at like a little bit of a higher heat so you would think that it would get darker quicker it’s almost cooked through and the only
Raw part of the batter is right in the middle right there it looks like a thin crust pizza no it looks like a cauliflower crust pizza um all right let’s try it you can tell that there’s been more gluten development I was just like kind of sad and flat it’s the same
Batter but these two are so much thinner and flatter than these which are fluffy and light this is our control and then let’s jump into some variables I’m going to pick out ones that I like and see you know what kinds of things that you all have added to the recipe in
Order to kind of make it work for you but ultimately all of this is in service of me finding out what makes my like ultimate everyday pancake still keeping with the ethos of this recipe which is every day I think that it needs to use mainly Pantry Staples I think that it
Needs to be very quick and easy low lift and still not use a whole lot of like bowls or things for me to clean a lot of people are calling for using buttermilk there’s something a so catchy about buttermilk pancakes it’s like something that we’ve grown up hearing Scott Draper
Says if you choose to substitute buttermilk the pancakes won’t Brown unless you neutralize the acid of baking soda that’s very very important for even lighter pancakes I like to separate the eggs beat the white stiff and fold them into the batter just before ladling them onto the griddle Sherry wow
She’s a chemist and then a lot of people call for using yogurt sour cream don’t over mix yes add vanilla Sam R says adding a few drops of batter on The Griddle will tell you if it’s hot enough without wasting an entire pancake you get your lucky penny pancakes great
Cool let’s do it let’s do it let’s do it so my first variation is going to be a kind of one for one swap with buttermilk in the mark Batman version of the recipe it just calls for baking powder but this we’re going to use a mixture of this
Baking powder with baking soda there’s a lot more lactic acid in this buttermilk than there is in like your regular whole milk we want a little bit of baking soda in there because it is a base to react with the acid when these two things come in contact that’s what gives it air
Lightness bounciness fluffiness right so these two things play well together and that’s basically that sat on that love I’m gonna get my dry ingredients mixed up I’m just going to replace a little bit of that quantity that two teaspoons of baking powder I’m gonna place a little bit of it with
Baking soda so a half teaspoon there a little mix so I think that for the last recipe when I did just milk I did a cup and a half I’ll keep a little bit of this to the side because I may want to add a little bit more just depending because that is
Thicker than our milk foreign Oh yeah and this is a thick batter very lumpy but it also still somehow feels light and changing the chemistry of the recipe this is just kind of something that I want to do wow and that is not spreading at all uh I am gonna coax this a little bit
Yeah they do it looks like biscuits in the everyday pancake recipe it’s stated as one and a half to two cups that is telling you to rely on your visual cues so I’m going to add just a tiny little splash in here I’m going to actually just use this spatula and just
Like Fold It gently so that I don’t over mix this is looking a lot better for me I’m not getting as many of those visual indicators as I got on the other ones I’m not getting as much setting around the edges I’m not getting as many bubbles because these are so thick
Even though they are thicker they still only needed like a minute on the other side but wow oh look at all that steam it’s like I’m brewing a potion this is so fluffy and light and Airy and it’s got more flavor to it because that buttermilk has a little bit of a Tang
But it’s not reading like Tangy now I’m gonna cook off the ones where I added a little bit more buttermilk to thin out the batter a little bit right off the bat I can tell that these are like a little bit easier to manage from a scooping or like ladling perspective
Also like if you’re adding a little bit more liquid you get more pancakes I mean that’s like important I guess so these are starting to Bubble which is good they’ve been on here for probably about two minutes wow the first go-round it looked like sourdough starter which was just kind of
Like a little too thick this one I added a little bit more milk to thin it out and it looked like pancake batter thicker than cake batter it doesn’t have that much of a difference in the from the previous one in terms of flavor like it tastes just
As good it is a little bit more custardy on the inside what it lacks in being as fluffy as the previous ones it makes up for in the texture I really like that it really is kind of astounding how much that buttermilk is doing so you may be saying fun these are
Everyday pancakes I don’t always have buttermilk on hand well my dear friend there’s a couple things that you could do I have my same quantity of milk here and I’m just going to add about a tablespoon of lemon juice if you don’t have lemons you could also use white
Vinegar you let it sit undisturbed for about 10 minutes 5 to 10 minutes acid in this reacts with the like proteins in the acid and that and it kind of seizes up a little bit it’ll give it the Tang that you get in buttermilk and it’ll
Also thicken it up and give it a little bit more texture another thing that you could do you could mix whole milk with another kind of form of cultured Dairy like a sour cream or a full fat Greek yogurt in order to attain the similar taste and similar qualities of buttermilk
Milk 101 for everybody foreign [Applause] my next science experiment with this recipe is going to be whipping the whites to stiff peaks and then incorporating those into the pancake batter same like base recipe with by two cups of flour two teaspoons of baking powder the quarter teaspoon of salt
Tablespoon of sugar optional not optional here’s where this method may lose me instead I have to break out another piece of equipment and also another Bowl but it could be worth it you know some things in life are worth a little bit of extra effort Again it still is very important to not over mix and I would even err on the side of less mixing than I did before and then I’m going to gently fold the egg whites in and I’m going to start with just a little bit and then kind of like start to
Incorporate it it’s like that little bit of sacrificial egg white just to start it and then it’ll make it easier to fold in the rest foreign so I don’t have any of those pockets of flour that I’ve been on about for this whole entire time I have these pockets
Of like egg white these still look very floofy oh that looks nice wow it’s a slippery little sucker oh my God oh that was a good one all right wow I mean yeah these are springy much springier than the other ones I’m gonna just go ahead and stack them
I mean these got they’ve got some jiggle in the middle these are like super light super fluffy it’s got a lot of those great like Hallmarks of the buttermilk pancakes and how fluffy they are I was worried that the texture in the middle wouldn’t be as like moist or like custardy but they’re
Still very nice and moist on the inside taking the minute and a half extra to like separate and then whip changes the texture almost not completely but like it gives it so much more but I think that that’s a great thing especially if you don’t have buttermilk but still like
A very fluffy pancake I think that what I want to try now is because I like the flavor of the buttermilk and I like the texture of that I kind of want to try both of them together and see what that gives me just to see just to see
So I’m just going to proceed as I’ve done with all the other recipes mixy mix now remember in the buttermilk test I ended up adding more buttermilk which I thought was optimal La la la So as I did before I’m going to start to incorporate maybe a quarter of this volume into here something to just kind of get it started lighten it up a little bit I don’t know there’s just something about the lift created in both the egg white version and the buttermilk version
Like those were just much more active pancakes and this I feel like is going to be the most active because we’re doing two activation exercises That’s kind of a beautiful pancake see I’m just so impatient but oh this is ready oh mad at those little spurts but that looks nice yeah like this is definitely the fluffiest that’s like the tallest building in North America oh my Wow oh no I really didn’t want to like the whipping of the egg whites because I just but it’s it’s so it’s got like the fluffiness from the whites the super tenderness from the buttermilk that flavor from the buttermilk is also really really nice and it’s got the even cooking that I had
In the whites test but the Browning that I had I mean this is you get the best best Both Worlds worlds for this one I took the egg whites to a little bit of a softer stage they weren’t as stiff and so it was easier to incorporate without knocking
Out a lot of the air which I think is imperative I like this one this is a very special pancake it’s a pancake to say I love you and though you should always say that to yourself too but my version of saying I love you to
Myself is not having as many dishes to clean so this will be my winner for the ultimate version which I’m about to make but I do think it is a little bit more everyday for me if I’m just cooking for myself to just use buttermilk that’s my disclaimer
And I’m going with it but I think if I have to come up with an ultimate version then it’s going to be this one plus a couple extra things just to like judge up the flavor a little bit more Foreign We did a lot today I drenched these in syrup mainly for the sake of the sensual Beauty shots we probably got but to me like a really good pancake should stand on its own then I actually have some that I didn’t drench in syrup they’re very good it’s super fluffy but
Still quite custardy and moist in the middle the addition of vanilla and a little bit of extra salt was really the thing that kicked it up just a little extra from my final test with the buttermilk and the whipped egg whites it just adds that extra depth of flavor the
Whipping of the egg whites and mixing that with the buttermilk was such a pleasant surprise for me because I was like damn I didn’t want to like that as much as I did but I did like it and I think I’m gonna do it and it did and
It’s great I think that this is a perfect recipe in that it is so highly adaptable if you’re like oh I see that there are some comments here that call for buttermilk should I use that I would go ahead and say yes and I think that that’s a beautiful thing about recipes
They’re living breathing things that people can actually like adapt for themselves and for their tastes you can find the everyday pancake recipe and so many other pancake recipes by the way on nyt cooking I hope that every day is a Pancake Day
44 Comments
Love your Pancakes 🎉
he is so cute
Vaughn knows EXACTLY what he’s doing, when he lingers into the camera.👀
Not me searching the comments section for thirst posts about falling into the deep pools of Vaughn's eyes when he eats his teeny pancakes
Thats why japanese pancakes are so fluffy
They separate the eggs
But the taste of a buttermilk pancake is my favourite. I agree if I am goung to all the way for a special occasion I would do a buttermilk pancake with the separate whipped egg whites
Wooow vaughn… First i saw you makim pizza for Tasty… You're my crush since that day ❤
My ex and I differed on how we preferred to cut up and eat pancakes and I'm happy to share that Vaughn agrees with me 😊
Yum it looks delicious. Love your presentation. Eggs always in a small bowl to eliminate all the yucky bits.
What was that accent Vaughan kept popping into?
I love Cracker Barrel's pancakes. Crispy on the outside, fluffy on the inside.
Serious eats has pretty much the same recipe (egg whites, buttermilk/sour cream/yogurt etc)
I ate ployes, Canada's flat buckwheat pancake, this morning. But I missed the big fluffy pancake that I've had in the past.
Thank you Thank you Thank you! I made these tonight for dinner, (Vaughn's version #4) and they are the BEST pancakes I have ever eaten! Go for the buttermilk- whip the egg whites- don't leave out the sugar. You only live once and as long as you don't eat them every day (but you might want to!) You will be FINE! 🙂
I'm going to base my comments on where I am on the video and then edit. At 4:28. I warm my buttermilk for faster absorption and absolutely don't over-mix. That being said, I wait around ten minutes before I actually start putting my pancakes on the griddle. Why? The baking powder. Baking powder loves time, heat and moisture.8:58 wait…who ain't using vanilla?! These aren't southern griddlecakes or southern flapjacks… these are pancakes! 10:10 I absolutely use a mix of buttermilk and regular milk. 1:1 actually. 10:34 Chile, if you don't use a damn fork! At this point, a wisk is negligible and not required. 11:05 so, yes the baking soda absolutely made the buttermilk feel itself along with the moisture to help activate the baking powder. This is why I also add the regular milk to give it some levity. 12:56 baby, that's not custard, it's undercooked. 21:52 white vinegar works better. Whether whole milk or low fat works better in this situation isn't something I've tested. 21:52 I've seen it and…fuck that jazz! Ain't nobody got time for that! 21: 52 though im not mad at the separation and mixing of the eggs and yolks, im not quite convinced it was necessary.
These are the best pancakes! I tried this last weekend and was pleasantly impressed.
Waffles are okay from time to time but American style pancakes EVERY DAY!
Vaughn is such a babe
Are you free this Sunday? I like to make savory pancakes. Dried herbs
Only way these pancakes could be better is if Vaughn and I got married and made them on our honeymoon. 😊🥞💕
I cover my pan. I also sometimes add nutmeg or cinnamon. Always vanilla. I have used store bought flour and freshly ground white sonoran, emmer, or red fife wheats. Or oat flour blended with whatever other flour in the bowl. Really, anything goes.
When I was watching you read the initial comments, my first thought was, "He better whip those egg whites!" I've been doing this for over 20 years and whenever I try another recipe that doesn't whip, I'm mad that I wasted my time and money. I also add vanilla – why wouldn't you? I can't wait to try "your recipe" and compare it to mine. They are so similar, I suspect I will love them. BTW, wild blueberries are essential. Just sayin'…
I would love to see Vaughn's recipe written and added to the website somewhere, just to make it easier to follow❤
The gratuitous thirst trap footage of Vaughn putting on the apron was chef’s kiss
This man is cute 💘
I do cottage cheese pancakes… you can use ricotta. Add lemon.
Cottage cheese, coconut flour, a little monk fruit, and lots of eggs.
You are speaking my language! I love pancakes! I can’t wait to try your version! I absolutely love watching your work your way through these recipes.
Vaughn is so HOT!!!!!
Always trust a bottom for brunch recipes
paywalls suck
More Vaughn videos!!! His bolognese video was one of my favorites during the lockdown
I'd add the egg white to the buttermilk version to lighten it up.
😍🥰😍🥰😍🥰🥰🥰😇😥😇😇😓😃🥲
He's so hot it's like staring into the sun…I'd watch him literally do anything! Great choice!
Every day is definitely a pancake day.
I love this series!
Vaughn’s little chuckles give me life
Fabulous
So dreamy, I mean, the pancakes 🙊
Hala kamuka nya si Gerald Anderson crushhhhh
Vaughn would be the most fun guest ever.
Id marry vaughn in a heartbeat
This is so boring! Its a fekkin pancake your making not a fekkin wedding cake! Seriously, this is a wasted video! 😡🏴
This guy takes too long to deliver the goods. Please get to the point!! Too many words, you are not actually funny at all, and we don't need the not very effective or meaningful for US, the listener, emotional stories ('my Dad blah, blah'….and ''it's not the most tender pancake I've ever had', etc ) and these long run on sentences — and all that adds up to annoying and a waste of time. We need GOOD pancakes and to know how to produce them. And vary them. Sorry: Onward, young man, but please EDIT yourself!
Are lumps flour not mixed ?