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Melt in Your Mouth Buttermilk Pancakes [+ Video]

147 Reviews

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

The BEST Buttermilk Pancake Recipe

 

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.

 

Buttermilk Syrup

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. 

Can I Substitute Powdered Buttermilk

You can use buttermilk powder, however I HIGHLY recommend sticking with the liquid as it is absolutely better, thicker and fluffier. If you need to use powdered, I suggest our Homemade Pancake Mix.

Buttermilk Pancake Ingredients

Making buttermilk pancakes from scratch only takes basic ingredients:

  • Flour
  • Eggs
  • Buttermilk
  • Leavener
  • Sugar
  • Butter

Oh Sweet Basil Secret to the BEST Pancakes

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! 

Should the Batter be this Thick?

Yes! Your batter should be so crazy thick you have to spread It a little on the pan with the back of your spoon. Don’t worry, they will melt in your mouth and not taste thick and dense at all.

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.

Regular milk it would still be best to use a richer milk like whole or 2%.

How to Make Pancakes {Buttermilk Pancakes}

  1. In a large bowl, whisk together the dry ingredients. 
  2. In a separate bowl, whisk together the eggs and buttermilk.
  3. Make a well in the center of the dry ingredients and add in the wet ingredients. Stir everything together until just combined using only a wooden spoon or spatula.
  4. Once the flour is almost incorporated add the butter and fold together.
  5. Butter the griddle after heating to medium or 350 and pour on the pancake batter, spreading a little bit. 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

 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 Easy PANCAKES Recipes:

Awesome Buttermilk Pancakes ohsweetbasil.com

Melt in Your Mouth Buttermilk Pancakes

4.5 from 147 votes
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 8 -12 pancakes
The absolute best recipe (after testing hundreds) for buttermilk pancakes. In fact, these are melt in your mouth buttermilk pancakes!

Ingredients

  • 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

Instructions

  • 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.
Nutrition Facts
Melt in Your Mouth Buttermilk Pancakes
Amount Per Serving (1 g)
Calories 194 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Cholesterol 57mg19%
Sodium 679mg30%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 6g7%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.

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 ohsweetbasil.com #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! ohsweetbasil.com

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!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating




608 comments

  • In the beginning of the recipe under “buttermilk pancake ingredients” it shows milk as an ingredient but doesn’t show milk in the recipe. Can you confirm it does not have milk included? Thank you!

    • Reply
    • Hi Amanda! I don’t see it listed there. Is this the section you are looking at?

      Buttermilk Pancake Ingredients

      Making buttermilk pancakes from scratch only takes basic ingredients:

      Flour
      Eggs
      Buttermilk
      Leavener
      Sugar
      Butter

      • Reply
      • Hello!

        I took a screen shot yesterday (can email it to you) and it said:

        Buttermilk Pancake Ingredients

        Making buttermilk pancakes from scratch only takes basic ingredients:

        Flour
        Eggs
        Milk
        Leavener
        Sugar
        Butter
        And buttermilk, of course!

        I’m also a little confused because I got an email from you saying “oops! It’s supposed to say buttermilk!” But now the post is edited and this comment? Really kind of sad. Mistakes happen why not just say that?

      • Hi Amanda, I’m sorry if you’re upset, we definitely were not intending to cause an issue. We are a team over here and once in a blue moon one person handles something through email and the other happens to notice when responding to comments that there’s something to be responded to and so it doesn’t match. For example, I got three emails (not sure if that was a site error or if you sent it a few times to catch our attention)  about the error, and then I responded (this is Carrian talking) through email. When I do that I’m trying to quickly answer the person directly since there was some confusion and I didn’t want you to have to wait for a response as it takes longer going through commenting.
        You see, our site was updated this year and as redesigns go there have been a few issues pop up, like the milk error. So I went in and fixed the issue immediately so as to not cause confusion with future readers all without knowing that you were being answered in the comments at the same time as well. I’m sorry, there really was no choice in my eyes but to fix the issue as leaving it would have only caused others to be confused later on, it was not at all me trying to not admit to a mistake, in fact my email back was admitting right out that it wasn’t supposed to say that.  We didn’t think you were being negative and we were’t at all rubbed wrong or annoyed, we were both just trying to help, :). We are sorry if that has caused any hurt feelings. xoxo

  • Best pancakes eveeeer! I’ve been looking for THE recipe, I found it! thank you!

    • Reply
    • YAY!!! I have to agree, it’s just perfect!!

      • Reply
  • I’ve made a lot of pancakes for my family and have tried many recipes. Hands down, this on is the best! Followed recipe to the tee and def did NOT over mix. Light and fluffy as promised. This one is a keeper! Thank you!

    • Reply
    • Yay I’m so glad we made the cut!!!

      • Reply
  • The best pancakes I ever had!!! So fluffy and Good!!

    • Reply
    • I’m so glad you like them!!!

      • Reply
  • These came out absolutely perfect! I did use a buttermilk substitute but they still came out super fluffy. This will definitely by my go to pancake recipe.

    • Reply
    • YAY!! That’s so awesome!

      • Reply
  • This is a wonderful recipe! I made my own buttermilk with whole milk and lemon juice and added a splash of vanilla to the batter. The pancakes were so light and fluffy and had the best flavor. I’ll keep keeping this recipe forever. Thank you so much for sharing!!

    • Reply
    • Thank you for such kind comments!!! I’m so glad they were a hit!

      • Reply
  • Best pancake recipe !
    They are so good !

    • Reply
    • Thank you Gaby!!

      • Reply
  • Thick

    • Reply
  • My dough was a thick ball of lumps. I followed the directions exactly. Not sure what the issue was. Even added water to thin it out. It was pretty awful

    • Reply
    • Hi Shauniece! It should be thick and have flour streaks through it. Thinning it out or overmixing it will ruin the pancakes when they are cooked.

      • Reply
  • These pancakes are so good and fluffy! Work great with chocolate chips/blueberries/banana pieces too. Super easy too! These are going to be a staple in my household!!

    • Reply
    • Love to hear this Meaghan! Thank you so much for the feedback!

      • Reply
  • on you buttermilk pancake recipe can you make it the night before and put the batter in the refrig? sue

    • Reply
    • Yes, that works just fine! It works even better if you prep the dry ingredients ahead of time and then add the wet ingredients right before making the pancakes.

      • Reply
  • Can I use self rising flour if I decrease the baking powder and salt? Thanks!

    • Reply
    • Hey Sarah! I haven’t had luck trying to make them this way unfortunately!

      • Reply
  • Yum yum yum! Light, fluffy and flavorful. I also added pure vanilla extract. Will be my go-to for pancakes!

    • Reply
    • So excited you loved them! Adding vanilla is a great idea!

      • Reply
  • Made this recipe today and the pancakes came out great. Light and fluffy and great taste. They also puffed up nicely.

    • Reply
    • Thank you so much for the feedback Pam!

      • Reply
  • Hi! I’m excited to try this recipe. Just a question, the 2 tablespoon of butter, is that measurement before or after it was melted? Thank you!

    • Reply
    • Usually before melted 🙂

      • Reply
      • Thank you!

  • I plan on trying this recipe, and I had a couple of questions: First, why do you only slightly whisk the eggs before adding the buttermilk? Is it possible to over beat them? Second, what happens if you let the batter rest vs cooking the pancakes right after mixing the batter?

    • Reply
    • Yes, it is possible to over beat the eggs. If the batter sits for too long, it will over rise and break down over time which will make the pancakes flat.

      • Reply
  • Hi! would powdered buttermilk work the same way?

    • Reply
    • Yes, but they won’t be as thick.

      • Reply
  • Hi
    Just made them and everyone loved them. Thank you for the recipe.

    • Reply
    • Thank you so much for the feedback!

      • Reply
  • I’ve never left a comment for any recipe…until now! I have made these twice and they are absolutely fantastic. I followed the recipe exactly, paying attention to not over mixing and letting it sit for a while before making. Really wonderful!

    • Reply
  • This is my go-to pancake recipe for my husband and daughter (I can’t eat dairy, so sad). My daughter LOVES them (and husband too, but my husband will eat anything, and our daughter is the opposite, so it’s more impressive when she’s obsessed, lol). I do add some vanilla extract but that’s the only change! I realized I’ve never left a review and needed to change that. 🙂 Thanks for the keeper recipe!

    • Reply
    • Thank you so much for taking time to leave us feedback! We sure love these pancakes too!

      • Reply
      • This isn’t really a review so perhaps it shouldn’t be posted. I was unsure how else to send feedback.

        Assuming I didn’t misread it, as I was reading your blog from top to bottom, after reading the basic ingredient list in the middle I got to the steps. Because it specifically says to follow them exactly, #4 jumped out at me. Butter is supposed to be folded in, but butter isn’t listed in the basic ingredient list I had just read.

        After rereading it, I jumped down and of course found the butter in the main recipe. You may have a reason that I don’t know, but it just seems that butter should be in that basic list in the middle also.

        Just a thought

      • Thank you so much Suzanne! I can’t believe I missed that. It has been added to the main text of the post. Thanks again!

  • Thank you for this AMAZING recipe!!
    My husband wanted pancakes one morning and I didn’t want to use the box mix. After reading through many recipes, yours caught my eye. He now asks for them every Sunday! Sometimes we add fresh berries, but I always add a tsp if vanilla extract and now I have a go to recipe for breakfast! Sometimes I’ll double it and freeze them and they freeze beautifully. Thank you for all your hard work to come up with the absolute best pancake recipe ever!

    • Reply
    • You are so kind! Thank you so much for taking time to leave a comment! These really are the best!

      • Reply
  • I’ve tried several pancake recipes from across the web and none of them came out tasting great. As someone who is new to cooking, I was convinced that maybe I’m just not good at it. I almost gave up and went to the store to get the box mix, lol. But then I found your site and decided to give it one last try. All I can say is THANK YOU. These are the best pancakes I’ve ever made and they came out perfectly! Light and fluffy with just the right amount of sweetness. I cut the recipe in half because I live alone, and still perfect — it made 5 perfect size pancakes. I’m so happy to have found this site and I can’t wait to try your other recipes. Thanks so much again!

    • Reply
    • Yay! Welcome Victoria! So glad you loved these pancakes! They are a staple in our house!

      • Reply
  • I’ve used this same recipe for over 20 years. They are certainly the best!!

    • Reply
    • Thank you Mary! We sure love it!

      • Reply
  • I want to make this is a mix to gift for Christmas and I have powdered buttermilk, so assuming that goes into the mix and all they have to add is two eggs plus liquid, how much liquid would you have them add? And would you use water or milk?? Any tips are appreciated!

    • Reply
    • Hi Jada! We are actually posting a recipe for this on the blog soon! You’re a step ahead of us! You will add just water and little less than the amount of buttermilk in the recipe (about 1/4 cup less). What a great Christmas gift idea!

      • Reply
  • These pancakes are by far the best pancakes you will ever make at home! The secret to their success is two fold, don’t over stir the batter and use plenty butter in the pan between pancakes. Delicious!!!!

    • Reply
    • Thank you so much! And those are perfect tips to share!

      • Reply
  • Best pancakes ever! We never use the box mix now! 

    • Reply
    • Same here! We are working on a pre-made mix that you can store in the pantry. Stay tuned!

      • Reply
  • The first thing I said after I made them?
    “ Oh Sweet Jesus”  These are excellent so if someone thinks they can make ‘em better?? go for it 🙄🙄😂

    • Reply
    • You have made my day, Paula! Thank you!

      • Reply
    • True Jodie, the batter is ultra thick. It’s not made to be poured. You must scoop it out of the bowl. This is beyond a doubt the absolute best pancake ever. Be sure to sift the flour before measuring it to lighten the batter a bit. The ultimate finish to these pancakes is the ‘Buttermilk Syrup’, pure heaven. The pancakes are fabulous with any syrup but since first having them with that syrup, we refuse to have them without it, it’s that good.

      • Reply
      • Thank you so much Marie! And you’re absolutely right…buttermilk syrup all the way!!

    • These are AMAZING! I don’t usually leave comments on blogs (oops) but for this one I just HAVE to. I’ve tried many pancake recipes & have yet to find the perfect pancake until this very moment. They are light, fluffy, & remarkably delicious. My seven year old says, “Whoever came up with this recipe is a star!”

      • Reply
  • The most awesome, fluffiest pancakes. The kind that reminds you of your childhood 😊

    • Reply
    • Awww…thank you so much Ale!! We are pretty obsessed with them!

      • Reply
  • I’m a major diner lover with a pancake addiction and discovering this recipe has ruined diner pancakes for me. They’ve become a weekend tradition. Just want to say, for those who can’t do sugar, I use Truvia for these and it works out great. Also, accidentally discovered that 1 cup of white flour + 1 cup of whole wheat flour gives them a really nice texture with the same fluff factor. Might try browning the butter next weekend just to see if it adds anything. Honestly, though, they’re perfect as is. Thanks for this recipe. I’ll be sticking to diner French toast from now on.

    • Reply
    • Thank you so much Kate!! These are perfect for any meal! And I love all your experimentation with them!

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

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  • 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.

    • Reply
    • You made my day, Charlotte! Thank heavens your box mix was gone! Lol! So glad you enjoyed this recipe! It is a favorite in our house!

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

    • Reply
    • LOVE to hear that!! Thank you Janet!

      • Reply
  • 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!! 

    • Reply
    • Thank you Reem!! Yes, you can definitely prep the dry ingredients ahead of time!

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    • Hi!
      thank u for the recipe it’s amazing!
      I was just wondering if I can cut the recipe in half to make a small batch?

      • Reply
      • Yes absolutely! Thank you for taking time to leave a comment!

  • 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.

    • Reply
  • 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.

    • Reply
    • It is a very thick batter. We usually scoop it with a measuring cup or a big spoon.

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  • 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….?

    • Reply
    • Yum! That sounds great!

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  • 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! 

    • Reply
    • Thanks for the feedback Lynne! I love that you changed things up to make it work for your needs!

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  • 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!!!

    • Reply
    • You are living my dreams! That is seriously my favorite thing ever! Thank you for the feedback and sooooo happy you love them as much as we do!

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  • These were award winning? WHich awards?

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  • 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!

    • Reply
    • Thank you! We sure love these pancakes! Thank you for taking time to leave a comment!

      • Reply
  • WAYYYYYYYY to salty

    • Reply
    • That is a first! We’ve never had someone complain about the saltiness. Are you sure you only put in 1 tsp? Everyone tastes salt differently so you could definitely try cutting it to 1/2 tsp.

      • Reply
    • I’m sure you used salted butter instead of unsalted.  I’ve done that.  So if I don’t have unsalted butter, I omit the salt entirely or put just a pinch.  

      • Reply
      • Yes, that will definitely make a difference!

  • 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! 🙁

    • Reply
    • 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.

      • Reply
  • 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!

    • Reply
    • Thanks, Danielle! Aren’t they just divine?! So glad you enjoy them!

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  • 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.

    • Reply
    • Thanks for the feedback Ainsley!

      • Reply
  • 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!

    • Reply
    • Hooray!! Thanks for the feedback Mel!

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

    • Reply
    • Xoxo! So glad you enjoyed them!

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  • 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.

    • Reply
    • You want streaks of flour, not clumps. I’m so sorry they didn’t turn out for you!

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  • 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. 

    • Reply
    • Thank you for the feedback Mary! So glad you enjoyed them! Thanks for passing the recipe on too!

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  • 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!

    • Reply
    • Thank you for the feedback Tony! I know some things go against your intuition, but it just works! So glad you enjoyed them!

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

    • Reply
    • Thank you Anna! We sure love them in our house!

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  • 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!

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    • 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!

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    • These are AMAZING! I don’t usually leave comments on blogs (oops) but for this one I just HAVE to. I’ve tried many pancake recipes & have yet to find the perfect pancake until this very moment. They are light, fluffy, & remarkably delicious. My seven year old says, “Whoever came up with this recipe is a star!”

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      • This just made my day! Thank you so much for the feedback! They are a regular for breakfast and dinner in our house!

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

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    • No offense to mom, but I guarantee they are!! Shhhh!!!

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  • 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!

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    • Way to trust the process! I know it almost feels unnatural to not thoroughly mix it, but that really is the key! So glad you enjoyed them!

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  • 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.

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    • Thanks Jessica!! We sure love them!

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  • Do you sift the flour before or after you measure it?

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    • Hi Gaile! Sift the flour after measuring it.

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  • 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!

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

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    • 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. 

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  • 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!

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    • Thank you so much Lona! We love these so much too! Glad they were a hit for your family too!

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  • 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???

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

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    • That sounds so yummy!! So glad you enjoyed them!

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  • 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!!!

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    • Ann!!! You should see the smile on my face! You have made my day…seriously! They really are the best pancake ever! I need to try your chokecherry syrup asap!

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  • 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 . 😀

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    • Yesssss! Love to hear that Lena!

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

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    • Aren’t they dreamy?! Thanks Patty!

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  • 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.

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    • Welcome back to the pancake train, Candy!! So glad you can enjoyed these and syrup! We can’t get enough of them either!

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

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    • Hi Jessica! I would go with whole!

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      • Wow, I didn’t even realize they made low fat buttermilk. I don’t buy it often and by nature regular buttermilk is low in fat. These Q & As always have interesting tidbits in them. 

      • That’s why we love getting feedback and questions from our readers! Thanks, Mary!

  • 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

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    • Thanks Jonathan!! Pancakes seriously don’t get any better than these! Thank you for taking time to leave a comment!

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  • 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.

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    • Winning over the 11-year-old!! That might be our biggest win yet!! So glad you and your family enjoyed this recipe!

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

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    • It sounds like you might want to try the egg white method for pancakes. These pancakes are fluffy but not super airy.

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  • 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.

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    • You just made my day, Cathy!! We absolutely love this recipe!

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  • Can you freeze the made pancakes and reheat in toaster? 

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    • Yes, absolutely!

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  • 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?

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    • Thank you Janice!! You can absolutely add cinnamon! I would go with 1 tsp of cinnamon. Enjoy!

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  • 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! 

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    • 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!

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  • 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.

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    • You have me drooling now! What kind of syrup did you use?

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

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    • Whatever you add in cocoa, I would subtract from the flour. I’d start with 1/4 cup. Now you’ve got me wanting to try this!

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  • 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. 

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    • Yahoo!! We love to hear that and love to get feedback! Thanks for stopping by and commenting!

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  • 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)

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    • Evelyn, thank you so much for this great review! I love the idea of using coconut oil. I’ll have to try that next time! Your tips and suggestions are perfect!

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  • 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

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    • We have these pancakes for dinner on the regular! So glad you enjoyed them!!

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  • 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! 

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  • 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!

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    • 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!

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  • 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.

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    • 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.

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  • 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.

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    • Everything about that sounds like perfection! Thank you for your kind words!

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  • 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!

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      • Thank you!!! I will be making the pumpkin pancakes for Sunday breakfast this weekend!! 🙂

      • Yummmm! I may just have to do the same thing! Enjoy!

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