Melt in Your Mouth Buttermilk Pancakes [+ Video]

The absolute best recipe (after testing hundreds) for buttermilk pancakes. In fact, these are melt in your mouth buttermilk pancakes!

stack of fluffy buttermilk pancakes on white plate

It’s finally here!!!! After testing, and testing, and testing all sorts of buttermilk pancake recipes, we’ve finally come up with what Cade and the girls say is finally the award winning, melt in your mouth buttermilk pancakes recipe!! Woop there it is! This recipe for buttermilk pancakes truly took us months of testing, but I just know you’ll love it too so it was worth every disaster and every re-do.

We tried all sorts of different techniques, like adding oil instead of butter, sifted flour or regular flour, egg whites beaten to stiff peaks, an extra egg yolk, whisking versus stirring, baking powder, both baking powder and baking soda and blah blah blah.

Everyone swears by the egg white method, but we actually found that not only did it take too much time, but the pancakes were surprisingly too airy for us. We wanted a light pancake but we still wanted it to melt in our mouths, which means we had to ditch the egg white and change up our baking soda and baking powder method.

When you make these buttermilk pancakes, be sure to try these melt in your mouth buttermilk pancakes with our Buttermilk Syrup — the combination is ridiculously amazing and delicious!


homemade buttermilk pancakes recipe


What is Buttermilk? 

If you don’t often cook with buttermilk, you may not understand why it’s an essential ingredient in these pancakes, or even what it is. Real buttermilk is the fat-free, flavorful liquid that’s left over after you’ve churned a batch of homemade butter (have any of you churned your own butter before?). Buttermilk is full of natural cultures and is slightly tangy, which makes it great for tenderizing meat and adding to baked goods. 

The buttermilk you buy nowadays in the grocery store likely isn’t “real” buttermilk. It’s probably regular milk that’s had cultures added to it to create buttermilk. It’s more acidic than homemade buttermilk, but it’s still great for making buttermilk pancakes! 

Buttermilk Pancake Ingredients

Making buttermilk pancakes from scratch only takes basic ingredients, including flour, eggs, milk, leavener, and little to no sugar. And buttermilk, of course! The key to making the best pancakes isn’t the ingredients, but rather the method. If you follow this homemade pancake recipe exactly as it’s written, your buttermilk pancakes will turn out beautifully! 

What Milk for Pancakes?

I guess it depends on what kind of pancakes you’re making, but we prefer thick buttermilk as it brings about a lighter, fluffier and tastier pancake.

How to Make Buttermilk Pancakes

Before you begin making the pancake batter, it’s crucial that you first preheat your griddle and prep the individual ingredients as we’ve instructed (sift the flour, whisk the eggs, etc). Once that’s done, you can start the batter: 

  1. In a large bowl, whisk together the dry ingredients. 
  2. In a separate bowl, whisk together the eggs and buttermilk, then drizzle in the butter.
  3. Make a well in the center of the dry ingredients and add in the wet ingredients. Stir everything together until just combined. 
  4. Butter the griddle and pour on the pancake batter. Flip the pancakes once air bubbles begin forming. 

This buttermilk pancake batter should be very, very thick. That means you made it right! 


pouring syrup over a stack of buttermilk pancakes


How Do You Know When Pancakes Are Done?

Well, it takes practice, but definitely start with the bubbles popping on the batter side of the pancakes, at which point you should flip the pancakes. After that, I gently press on the top or gently push the top from side to side and watch for batter to press out or the middle to sink in. If that doesn’t happen, then the pancake should be done!

Why Did My Pancakes Come Out Flat?

Over-mixing pancake batter develops the gluten, which will make the pancakes rubbery and tough. For light, fluffy pancakes, you want to mix just until the batter comes together—it’s okay if there are still some lumps of flour.

Can I Use a Buttermilk Substitute? 

I know a lot of you, much like ourselves, don’t keep buttermilk on hand so you may be wondering how to substitute buttermilk in pancakes, but this is one of the few times I’ll plead with you to use the real stuff. 

A homemade buttermilk substitute is generally about 1 cup of milk to 1 teaspoon of vinegar or lemon juice. However, while the vinegar gives the milk a similar tang, it doesn’t make it thick and creamy like true buttermilk. So use the real stuff please! 


how to make buttermilk pancakes


Our Favorite Pancake Toppings

I’ve already mentioned our all-time favorite pancake topping: buttermilk syrup. But we like to switch things up on the weekends. A few of our other favorite pancake toppings are: 

Or just keep things simple with pure maple syrup and butter! It’s a classic combo for a reason, after all. 

Pancake Add-Ins to Try

Once you’ve made these classic buttermilk pancakes a few times, you may want to play around with different flavor combinations and add-ins. Although we love these homemade buttermilk pancakes as is, we sometimes like to add in the following, just because: 

  • Chocolate chips (white, dark, or milk!) 
  • Chopped nuts (pecans and walnuts work really well in pancakes) 
  • Frozen or fresh fruit 
  • Lemon zest
  • Chopped dried fruit 
  • Nut butters

Most pancake add-ins can be individually sprinkled atop the pancakes right after you’ve poured the batter onto a hot griddle. Nut butter can be gently swirled into the pancakes (you may need to warm it in the microwave first to make it easier to swirl). 

How to Freeze Pancakes

Freezing pancakes is incredibly easy. If you love having pancakes in the morning but don’t often have time to whip up a new batch, frozen pancakes are the way to go. 

To freeze these homemade buttermilk pancakes (or any pancake, for that matter!), let them cool to room temperature on a wire rack and then place them on a baking sheet to freeze. Once they’re hard enough, remove the frozen pancakes from the baking sheet and stack them in a freezer bag. This will prevent the pancakes from getting squished when they’re first stored in the freezer. 

How to Reheat Pancakes

When you’re ready to eat the frozen pancakes, pop them into the toaster oven, microwave, or a warm oven. You don’t need to thaw them first, they can be reheated immediately after they’re taken out of the freezer. 

More PANCAKES Recipes:


Awesome Buttermilk Pancakes
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4.67 from 71 votes

Melt in Your Mouth Buttermilk Pancakes

The absolute best recipe (after testing hundreds) for buttermilk pancakes. In fact, these are melt in your mouth buttermilk pancakes!
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: 300 + Back to School Recipes Every Kid Loves
Keyword: breakfast, buttermilk, pancakes
Servings: 8 -12 pancakes
Calories: 194kcal
Author: Sweet Basil


  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups of sifted flour
  • 2 tablespoons sugar
  • 2 eggs slightly whisked
  • 2 cups of buttermilk
  • 2 tablespoons butter unsalted and melted


  • Preheat a griddle to medium heat.
  • In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar.
  • In a separate bowl, whisk together the eggs and buttermilk.
  • Drizzle in the butter as you continue to whisk.
  • Switch to a wooden spoon and make a well in the middle of the dry ingredients.
  • Pour in the wet ingredients and stir until almost completely combined.
  • Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.
  • Butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.
  • Serve immediately.



Serving: 1g | Calories: 194kcal | Carbohydrates: 30g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 57mg | Sodium: 679mg | Fiber: 1g | Sugar: 6g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

The absolute best recipe (after testing hundreds) for buttermilk pancakes. In fact, these are melt in your mouth buttermilk pancakes!


Buttermilk Syrup

This is our hands down, number one most favorite syrup recipe ever!


Buttermilk Syrup #recipe #breakfast-3


Peanut Butter Maple Syrup

Have you ever mixed peanut butter with maple syrup? It is fantastic!!


This peanut butter maple syrup is seriously liquid gold. I could blasted drink it!

Or if you are in the mood for something other than pancakes, try this French toast! Another one of our favorite breakfast for dinner options is poached eggs!

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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549 comments on “Melt in Your Mouth Buttermilk Pancakes [+ Video]”

  1. I ran out of AP flour and used whole wheat flour instead. Still wonderful tasting pancakes

  2. I brought home a box of fresh blueberries and just had to have blueberry pancakes for dinner tonight. However, my trusty box of buttermilk pancake mix had expired so I had to go to plan B. A quick
    Google search brought up your recipe. I may never buy a box of mix again. I made them exactly as written, except I added 2 cups of blueberries right into the batter, and they were delicious, light and fluffy. I certainly will be making them again.

  3. 5 stars
    Made exactly as recipe states. My daughter and I, who are super picky about pancakes, agree they are fantastic!

  4. I’m not sure if you are still monitoring comments but I was wondering if I could prep the dry ingredients in advance then add the wet when I am ready? We are going to the shore and I’d love to make these while there without having to buy bags of flour and sugar. I used to never make pancakes because I didn’t like the fuss, but these? Oh my gosh, I make these all the time! Thanks so much for sharing your recipe with us, it is my absolute fav!! 

  5. I tried these pancakes. I had to add milk because the batter was so thick. I wish I could say they came out good. But I guess they weren’t terrible either.

  6. I tried these pancakes. I had to add milk because the batter was so thick, I couldn’t pour it. I wish I could say they came out good. But…..I mean, I wouldn’t say they were terrible.

  7. Sorry , “in half” and I used NO salt and they were still terrific. I even experimented by par cooking some fresh corn and added it to the batter and got a low fat corn fritter! Yum!  Savory pancakes anyone….?

  8. I began by cutting the recipe is half.  In order to meet my dietary needs, I removed all butter from the recipe, and substituted 
    I teaspoon of peanut oil, added 1 teaspoon of vanilla and used cooking spray in my frying pan. The pancakes were delicious, light and flavorful. Thank you! 

  9. Pingback: Buttermilk Pancakes – Never Bored

  10. I made these on Thursday night for dinner and we had them again this morning for breakfast! We topped them with the coconut buttermilk syrup, it’s to die for!!!

  11. These were award winning? WHich awards?

  12. This recipe was recommended from Pennies Into Pearls on youtube and it is THE BEST! So fluffy! I made it into 6 huge pancakes. So easy and quick!

  13. WAYYYYYYYY to salty

  14. I made them this morning. Since buttermilk doesn’t exist in my country, I replaced it by pouring milk. Got fluffy pancakes but no flavor.

    Don’t know what happened! 🙁

    • The buttermilk is critical! You can make a substitute with milk and vinegar or lemon juice. Add 2 tablespoons of white vinegar or lemon juice to a liquid measuring cup and then add enough milk to make 2 cups total. It still won’t be exactly the same as buttermilk, but it will turn out better than plain milk.

  15. This is my go to pancake recipe. Never thought I could do it from scratch. Thank you for showing me how to create the best pancakes!

  16. Made these for a staff meeting of about 12 people. I tripled the recipe since my staff eats a lot and had plenty. The pancakes were a great consistency and delicious. Would highly recommend.

  17. I tried these and they were so good!! Thank you for sharing this recipe. I halved it and it’s the perfect amount for 2 hungry people!

  18. oh my god! Best pancakes we’ve ever made!!!! I’m bookmarking your website! Thank-you :))

  19. I made these, trying my best not to mess them up, and some how, I must have. The clumps from not over mixing stayed, and the pancakes were chunky and disgusting. Super disappointed, as we don’t have buttermilk at home often, and I was very excited to try these.

  20. These pancakes were very fluffy as promised. I certainly will make them again. I am sending the recipe to my nephews to make for their mom who is revovering from surgery this week. I think it will be a comforting treat. 
    I added sliced bananas to half of the pancakes(I like blueberries too) and I used about 1/4 cup of whole wheat pastry flour and they were still fuffy. The batter is amazingly thick like you said
    Next time I will use a little less sugar though as I thought these were a tad sweet which is unusual for me as I usually add a tad more sugar to pancake recipes. 
    Over all this is a winning recipe. Thanks for sharing! 

     P.S. You are absolutely right about not over mixing the batter. This is true of all pancake, biscuit and scone recipes. 

  21. I’ve never made pancakes from scratch before, but I had some leftover buttermilk and thought I’d try this recipe. I thought it a bit odd there’s no vanilla in the recipe, and the part about mixing just barely and leaving visible streaks of flour made me quite nervous.

    I followed the recipe to the letter. The result: perfect pancakes. I’ll definitely make this again!

  22. Wonderful recipe. I made these pancakes and they were as promised: fluffy, light and delicious.

  23. I have tried soooooo many recipes on my quest to make the most perfect, fluffiest, tastiest pancake ever, and had just about given up, when the heavens opened up and bestowed upon me this miraculous recipe! Too dramatic? I think not! lol…When I say that these are the best pancakes that I have ever tasted, it is absolutely not an exaggeration! And to think that even ‘I’ was able to follow the recipe (to the tee, I might add) and have them come out amazing was a feat in itself!
    And just to make sure that it wasn’t a fluke, I tried the recipe again, and again I had complete success!
    I even mustered up the courage to make the buttermilk syrup which we have now aptly named ‘Nectar of the Gods’ which go perfectly with those heavenly pancakes! Bless You, Bless You for sharing this recipe!

    • Hahahah…oh my goodness! You are my favorite person!! I feel the exact same way about the pancakes and syrup. Nothing is too dramatic for the heaven that these are! Thank you for taking time to give us feedback!! Happy pancake-ing!

  24. These look better than Mama’s! Don’t tell her I said so!!

  25. This was the BEST pancake recipe I’ve ever had–and I mean, including ever eaten out. I followed the recipe exactly, and the batter came out thick and, frankly, weird looking. It was light, you could tell there was air in there, and it almost looked curdled, it was so lumpy. BUT, I didn’t stir to make it smoother, I just cooked a test pancake–streaks of flour and all, just like the recipe said–and they were PERFECT. I threw some blueberries on the raw side as they cooked on side one, and that worked just fine with this recipe too. An absolute keeper!

  26. These truly are the best buttermilk pancakes ever!!! I was skeptical about having some lumps of flour but not overmixing is key.  Thanks so much for this recipe.

  27. Do you sift the flour before or after you measure it?

  28. Could I use cake flour instead of regular flour in this recipe? We are in the polar vortex here in Chicago and I want to make pancakes for my kids since there is no school but all I have is cake flour!

    • Hi Ashley! I’ve never tried it, but I think it should be ok. Worth a shot! Good luck with that crazy weather!

    • When substituting cake flour for all purpose it is usually recommended that you add about 2 additional tablespoons per cup of cake four.  Cake four is finely milled and lighter in weight. 

  29. Ok I’m not a big pancake eater or maker. But my family is. I made these today. Only thing I did was cut recipe in half. Made seven very good size pancakes. These were fabulous. They were light fluffy and just like you remember pancakes tasting. Will never make them any other way again. Thank you!

  30. I’ve tried several recipes and I’m confirming that this IS the best pancake recipe I’ve ever made. My question is, do you think it would work just as well for waffels???

  31. Absolutely the best pancakes ever. I added sliced fresh apples to mine and still were light and fluffy.

  32. Pingback: Banana Bread - Will Cook For Smiles

  33. HOMERUN!!…..NO…..GRAND SLAM!! Thank you so much for all your trials and errors to make this recipe happen. I am not particularly a pancake fan. I prefer waffles and their crispiness instead. But I am married to a pancake fanatic who craves them all the time. I have done my own trial and error with egg white recipes, etc. and they always produced less than spectacular results for fluffy pancakes WITH FLAVOR. I followed your recipe for Melt In Your Mouth Buttermilk Pancakes to a tee and my pancakes not only looked exactly like yours in your photo (never happens), but they were FLUFFY fantastic. My hubby just couldn’t stop MMMMMMMM…..with every bite (also unusual!) . I make my own chokecherry syrup and poured them over these. So DELICIOUS! I am now a pancake convert! My search is OVER! THANK YOU THANK YOU!!!

  34. Oh my gosh! I tried this recipe this morning and hands down the beesssst pancakes ever! Super fluffy .My 2 year old is so picky and she ate her entire pancake . 😀

  35. oh gosssh! these were good, thank you for the recipe.

  36. Not even sure why I did a search for buttermilk pancakes, I think because it got in my head to find – yet again – a decent recipe as I had a craving for pancakes. I generally stick with French toast or waffles which I love but pancakes, excluding my lemon ricotta pancakes, ALWAYS sat like a lead weight in my tummy so I decided “no more!” And just gave up. Then I found your post from nearly 2 years ago and was intrigued enough to try as they sounded just heavenly. OMG!!! Heavenly doesn’t begin to describe how good these are. I am officially back on pancakes when the mood strikes me. Not just any pancake. These pancakes. And yes, I tried your buttermilk syrup… Equally heavenly! Wouldn’t change a thing for either recipe. Both are keepers.

  37. Not sure if I should use whole buttermilk or low-fat. Would there be a significant difference between the two? 

  38. I’m the furthest thing from a cook – (old hippie software guy) – but wanted pancakes and used this recipe.
    REALLY REALLY REALLY REALLY GOOD — 5 stars out of a possible 5

    Thank you

  39. Followed exactly and were fantastic. Added bananas to some at the end and caramelized more banana sliced lengthwise on griddle in butter and topped off pancakes with this and more butter. Heavenly. Was worried would have floury lumps but flour seemed to magically dissolve on its own. Fussy 11 yr old who hasn’t touched a pancake in years had four. Husband said best yet (they both topped with cinnamon butter). Thank you.

  40. Made the Award-winning pancakes this morning for breakfast. There are okay, but we prefer airy and light pancakes.

  41. I’ve made thousands of pancakes over my 57 years, but I love this recipe. I love it as is. Sure, you can add vanilla, or cocoa, or even blueberries or bananas, but as is, it’s the best recipe I’ve found. Thank you for sharing.

  42. Can you freeze the made pancakes and reheat in toaster? 

  43. I made these pancakes yesterday as a way to use up some leftover buttermilk that I’d bought for a cake recipe. They are AMAZING. The most delicious pancakes I’ve ever made.

    My question is, do you think that it would work to add cinnamon to make Cinnamon Buttermilk Pancakes, and if so, how much cinnamon would you recommend?

  44. I made these tonight and they were the best pancakes I’ve ever had. I made them dairy-free by replacing the buttermilk with a coconut and almond unsweetened creamer and about three table spoons lemon juice, and used vegan butter. They were perfect and fluffy and I added the smallest amount of vanilla to counter the lemon taste. Thank you to this amazing recipe, I’ll never use any other! 

    • Yessssss! And thank you for the dairy free tips! I will have to try that! We are always looking for ways to make our favorite recipes friendly for all diets. Thank you so much for taking time to leave a comment!

  45. OMG you just done it. I’ve been making these for the kids forever and they love them so fluffy. And today took 1/4 flour out and replaced it with Cocoa some dark chocolate chips on top flip when cooking. They are the best I’ve ever had. Thank you.

  46. Can you give me the measurements if we want to add cocoa powder in it? Thank you so much!

  47. I never felt the need to comment on any recipe but this one, wow!! I added some more sugar and vanilla and it turned out to be the best pancake I’ve ever had. 

  48. i lucked out in finding this recipe. i had browsed a couple and decided on the ny times version but the site wouldn’t let me view the recipe again without a subscription. i scrolled and found this, remembering i’d liked other recipes of yours previously, i settled in. 

    first off, i allowed my eggs and buttermilk to rest on the counter for an hour before melting the butter, as i wanted it to warm to room temp. after lightly combining wet and dry, i let it sit for another 30-40 minutes for the buttermilk to raise the dough. i cooked the pancakes on medium-low heat with coconut oil because i love the crunch it gives to the pancake edges. 

    the pancakes were delightful! i ate one without syrup and it indeed melted in my mouth. thank you so much for the recipe.

    for those concerned about thin batter, i suggest they give time for the wet ingredients to come to room temp as well as make sure they’re mixing the dough correctly. if you stir too quickly and also stir out the little clumps of flour, you’ll keep the pancakes from holding shape and rising. (i watched a youtube video! lol)

  49. I doubled the recipe because the hubby loves his panacakes! Yes, panacakes! I made them for supper tonight with bacon. They were fluffy and stayed fluffy instead of deflating when removed from the pan. Pinned. T Y

  50. These pancakes are truly amazing! With our busy schedules, my self and my 4 children, we love 1 weekend that we get to eat together. These pancakes never fail! Always buttery tasting, thick and fluffy. Bursting with flavor. Thank you for this! 

  51. Great recipe. Nice and fluffy and thick but I found them to be a bit bland in flavor and I used melted salted butter.  I will make them again but I’m thinking a little more salt might help.  Thanks for sharing this recipe!

    • The saltiness is one of those things that everyone tastes differently! If you tend to prefer things saltier, then adding a bit more should do the trick! Thanks for leaving a comment!

  52. I didn’t have buttermilk so I used one tablespoon vinegar for every cup whole milk. The pancakes were flat as crepes. Light but totally flat.

    • Bummer! It should be 1 teaspoon of vinegar to every cup of milk, so that definitely would have done it! The substitute replicates the tangy taste, but it definitely doesn’t replicate the texture that buttermilk gives.

  53. Our daughter, Lori, made these pancakes from scrateh a;nd just as instructed. This was a family get-together at an Airbnb in Chico, Ca. Fall was nipping on the leaves of the gorgeous canopy of trees that Chico is known for. These buttermilk pancakes were to die for….thick, lite, and delicious. Perfect for the occasion. You have a winner here.

  54. These are my forever ‘go to’ pancakes! My friends mom is a chef and when I made these for her, she said I have ruined her for all other pancakes!

    Is there a way to make these as pumpkin pancakes without weighing them down? My husband has been requesting pumpkin but I don’t want to ruin your perfect recipe or use another!

  55. These pancakes have become my family’s favorite on Sunday mornings..they won’t let me make bisquick pancakes anymore ☺️ They’re light and fluffy and absolutely delightful..we won’t ever go back! I don’t sift the dry ingredients but instead I just whisk them..that’s the only thing I do differently..thanks for sharing this amazing recipe!

    • We’ve ruined all other pancakes for you! It happens to the best of us! 🙂 So glad you and your family love them as much as we do! Thank you for taking time to leave us a comment! We love to hear feedback from our readers!

  56. Great recipe, but only used buttermilk once. Was too thick and took too long to cook on lower heat (or uncooked centre / burnt). Now it’s just on milk, with some light sour cream or yoghurt, and a dash of vinegar. Last time I used Lemon Greek yoghurt. I cook the pancakes one at a time, sprinkle with a few blueberries (frozen work better than fresh). Once turned, I put lid on frying pan, and they rise dramatically from the steam. Because the batter is thinner, the pancakes spread yet remain light and fluffy. The blueberries help them stay moist in fridge or when microwaved on low heat.

  57. Can I use this recipe for waffles?

  58. Not sure if you know this, but John Legend gave these pancakes a shout out in an interview with GQ yesterday!

  59. I am a pancake lover, seriously, and since making these a few months ago, this is the only recipe I use. They are so delicious and creamy and cakey and fabulous. I mill my own flour so that’s the only change I make- mine are whole wheat. Dare I say that the nutty flavor of the wheat added to all those rest of this is EVEN MORE LUSCIOUS!? Thank you so much for this recipe!!

  60. We have tried so many pancake recipes…we finally get to stop searching! These are amazing!!! I always think my batter is too thick when I “plop” it on the griddle, but they always turn out great!!! The syrup is a must too! SO YUMMY!!! I get calls from my teenagers an Friday & Saturday nights often saying “if my friends come over will you make us pancakes?!” This is the recipe they’re referring to! Thanks for sharing!

    • This is what we live for! Recipes that bring family and friends (especially teenagers!!) together! I dream about these pancakes! Thank you for sharing your experience with us!

  61. Pingback: Buttermilk Bliss - Perhaps this is.....

  62. So my search for the ultimate pancake recipe has officially ended! These are outstanding, and hands down the best pancakes I’ve ever made! I added a tiny bit more sugar and 1 tsp of vanilla essence, but other than that i didn’t change anything else. These are everything you want in pancake 😍 *p.s I tried these at midnight because my husband and I couldn’t wait until morning, it just seemed like too long a wait 😂😂 needles to say, I’m so glad we didn’t wait until the morning 😍😂

  63. I must confess – I am a lifelong, pancake-making failure. I have never made one that wasn’t thin and chewy. UNTIL I FOUND THIS SPECTACULAR RECIPE!! Even i can make these wonderful flapjacks. They are delicious and puffy. I use half whole wheat flour and half white flour, and create the buttermilk using whole milk and lemon juice, and they are still fabulous. THANK YOU for sharing this great recipe!