Melt in Your Mouth Buttermilk Pancakes

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The absolute best recipe (after testing hundreds) for buttermilk pancakes. In fact, these are 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! ohsweetbasil.com

It’s finally here!!!! After testing, and testing, and testing all sorts of buttermilk pancake recipe we’ve finally come up with Cade and the girls say is finally the award winning, melt in your mouth buttermilk pancake 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.

 

Make sure you try these melt in your mouth buttermilk pancakes with our Buttermilk Syrup, ridiculously amazing and delicious!

 

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

 

How do You Make Pancakes From Scratch?

Making pancakes from scratch only takes basic ingredients, flour, eggs, milk, leavener and little to no sugar.

 

What Makes Pancakes Fluffy

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 bla bla bla.

 

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.

 

Why do My Pancakes Come Out Flat?

Over-mixing pancake batter develops the gluten that 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.

Fat (melted butter) makes the pancakes rich and moist.

 

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

 

We also added a little melted butter at the end because it really created a nice texture and barely buttery taste. And now I want pancakes again.

 

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

 

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

 

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 Substitute Buttermilk in Pancakes

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.

 

Buttermilk substitute is generally about 1 cup of milk to 1 teaspoon of vinegar or lemon juice, however while that gives it a similar tang it doesn’t make it that thick and creamy liquid that you need so if you can, stick with the buttermilk.

 

When are Pancakes Done?

So here’s the question, how do you know, when are pancakes 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!

 

Melt in Your Mouth Buttermilk Pancakes

These melt in your mouth buttermilk pancakes are truly the best pancakes from scratch, heck even pancakes from the bag recipe I’ve ever had.

 

 

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

Melt in Your Mouth Buttermilk Pancakes

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!

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

Directions:

  1. Preheat a griddle to medium heat.
  2. In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar.
  3. In a separate bowl, whisk together the eggs and buttermilk.
  4. Drizzle in the butter as you continue to whisk.
  5. Switch to a wooden spoon and make a well in the middle of the dry ingredients.
  6. Pour in the wet ingredients and stir until almost completely combined.
  7. 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.
  8. 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 Information

Yield: 8-12 pancakes, Serving Size: 1

  • Amount Per Serving:
  • Calories: 128 Calories
  • Total Fat: 3.2g
  • Cholesterol: 33.4mg
  • Carbohydrates: 20.2g
  • Fiber: 0.6g
  • Sugar: 4.1g
  • Protein: 4.4g
All images and text ©Carrian Cheney for Oh Sweet Basil.

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Carrian Cheney

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

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456 comments on “Melt in Your Mouth Buttermilk Pancakes”

  1. 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. 

  2. 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)

  3. 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

  4. 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! 

  5. 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!

  6. 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.

  7. 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.

  8. 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!

  9. 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!

  10. 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.

  11. Can I use this recipe for waffles?

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

    https://www.gq.com/story/john-legend-real-life-diet

  13. 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!!

  14. 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!

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

  16. 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 😍😂

  17. 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!