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Melt in Your Mouth Buttermilk Pancakes [+ Video]

133 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
  • Milk
  • Leavener
  • Sugar
  • Butter
  • And buttermilk, of course!

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

4.48 from 133 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!

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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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594 comments

  • 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!

    • Reply
    • 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!

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  • 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.

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    • Hi Joe. That sounds delicious!! Thanks for sharing!

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  • Can I use this recipe for waffles?

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      • By far the best pancake recipe I have found. I half the amount of sugar though as I thought they were too sweet, could probably drop even a bit more.

      • Thank you so much for the feedback Kirk!

    • What?!?! Thanks for the heads up! That is awesome! We are a little biased, but they are the best pancakes of all time! 🙂

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  • 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!!

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    • Home-milled whole wheat flour….yummmmm! That sounds so amazing! We are so happy you love these pancakes! They are a favorite in our house!

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  • 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!

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    • 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!

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  • 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 😍😂

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    • Deeva! You made my day! They seriously are the best ever!! Pancakes at midnight should be a new tradition!

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  • 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!

    • Reply
    • These pancakes are a game changer!! We are so glad that you love them! We have them for dinner all the time! And breakfast too, of course!

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  • Ciao;
    ho provato i tuoi pancakes e devo dire che sono a dir poco meravigliosi , gli ho provato con lo sciroppo d’acero però ,non ho avuto il tempo di fare il Buttermilk Syrup ma prima o poi lo proverò e una promessa .
    Complimenti ! e Grazie 🙂

    • Reply
    • Oh how I wish I could speak Italian! Thank you for your kind words and we can’t wait for your to try the buttermilk syrup!

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  • Truly scrumptious! I halved the recipe since I’m now cooking for just myself. Both of my boys are away at college – I *so* wish they were here to enjoy. I used full-on buttermilk and real deal butter! These were the perfect Brinner.  I bookmarked the page so I know I’ll be back… often. Thanks for sharing this wonderful recipe. 🥞

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    • You’ll have to spoil your boys the next time they are back in town! So glad you enjoyed them!!

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  • Delicious.. ive made this 3x on my 4th. Grandson loves Homemade Pancakes.
    My new go to… I Dont Buy Prepackaged goods. Trying to stay away from Preservatives.

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    • Thank you! This is one of our very favorites!

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  • Best pancake ever!

    • Reply
    • Thank you Jen!!

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  • MAKE THIS YOUR GO TO!

    I’m a food snob, and a self-proclaimed kitchen scientist; I’m skeptical of all the ratios, ingredients, temperatures, and techniques. I can safely say this is the best pancake recipe i’ve ever tried! I’m constantly sharing it with friends, and with the world when I have the chance…so much so that I felt the need to leave a review. Don’t hesitate!

    • Reply
    • You just made my day! Thanks Christine! We are pretty biased, but they are the best!!

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  • Can’t wait to try these! Will they turn out the same if I just cut all the measurements in half?

    • Reply
    • Yes absolutely! We would love to hear what you think!

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  • This pancake recipe is absolutely AMAZING! I’ve made it a couple of times and it is the best! I highly recommend it!  It goes perfect with the buttermilk syrup! Definitely an award winning combination! 

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    • THANK YOU Ariel!!

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  • This recipe looks amazing!! However….I live in Mexico where buttermilk doesn’t exist. I’ve been searching for this ingredient for months but it seems impossible to find, any suggestions or ideas? I really want to make this recipe.
    Help me, please. 🙁

    • Reply
    • You’re in luck! You can use regular milk, plus either vinegar or lemon juice. 1 Tbsp of white vinegar or lemon juice for every 1 cup of milk. Add the vinegar or lemon juice to the milk and let it sit for 5 minutes. Then its ready for the pancake batter!

      • Reply
  • This is a great recipe! My family asks for pancakes at least once a week now. Thanks for sharing it! 🙂

    • Reply
  • This recipe should win some sort of award.

    • Reply
    • Bless your heart! We think it is pretty dang fabulous!! Thanks Danny!

      • Reply
  • These are the best pancakes ever!! I use this recipe every time I make them!! They are so light and fluffy!! Thanks for sharing the recipe!!

    • Reply
    • Thank you Brooke!

      • Reply
  • These are BY FAR the best darn pancakes I’ve ever had!! 

    • Reply
    • Yahoo! We sure think they are the best ever!! So happy you love them as much as we do!

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  • Do I just sift the all purpose flour? Is it really necessary? Thank you

    • Reply
    • Yes, just all purpose flour and it makes a huge difference in the fluffiness of the pancakes.

      • Reply
      • Best Pancakes. My husband said now I’m in charge to make the pancakes for breakfast lol

      • Once you go down this road, all other pancakes don’t quite measure up! Haha! So glad you enjoyed them!

  • I made these yummy pancakes today for my family. I didn’t have buttermilk so I used 1/2 cup of Herman Sourdough Starter and 1 1/2 cups of milk. I let it sit for about 10 mins or so, and pancakes were awesome

    • Reply
    • Yay!! That is good to know that the sourdough starter worked too! We make these pancakes almost every Saturday…so yummy!!

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  • I tried this recipe and found them to be too heavy. They did have a good flavor.

    • Reply
    • Hmmmm, they should be very light and fluffy. Was there too much flour added?

      • Reply
  • I’ll start by saying that I substituted yogurt for buttermilk and I wasn’t happy with the result.

    Maybe that was why I didn’t care for them, but I love making pastries with yogurt so I’m going to guess that this recipe just isn’t for everyone.

    I added sugar to help promote caramelization and improve flavor, but these just didn’t taste like much to me, they were more buttery/oily than I like, and it’s too hard/takes too long to get the sides cooked with cakes this thick.

    I’ve learned that fluffy isn’t as important to me as sweet flavor, speed and fully cooked cakes. I was surprised when I discovered that the Joy of Cooking basic pancake is my favorite…but I have yet to find anything better.

    Sometimes the classics are well known for a reason!

    • Reply
    • Yes, I’d definitely urge you to stick to the exact recipe and try again. After testingfor so many years there’s definitely a reason we don’t use yogurt or much sugar at all. Using yogurt will completely change the flavor, fat, oil, and texture in the pancake, so they really won’t be anything like the actual recipe. And I can only say that because we have done it. 🙂 A pancake shouldn’t be an overly sweet thing like a cookie so the amount of sugar is important. While sugars add to texture and caramelization in a cookie, it does not do the same in a pancake but instead totally change the chemistry.

      • Reply
  • Been using this recipe for a few months now and I have to say, it’s the best one I’ve found so far!! Consistent texture and just fluffy enough for my liking without going into muffin territory. If I want to make the batter ahead of time, how long is the batter good for in the refrigerator? Thanks again for sharing this recipe!!

    • Reply
    • Hi! Thanks for the kind words. We haven’t seen it last past 24 hours and even that was pushing it in our opinion

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  • They were super fluffy and delicious! Definitely saving this recipe!

    • Reply
    • Thank you Sarah!

      • Reply
  • I just made this for brunch. In my 26 years, I have never had such amazing pancakes! Wow thanks so much!

    • Reply
    • That is wonderful news! Thank you!

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  • Oh my goodness! This recipe is amazing! By far the best pancakes I have ever made! I used my own raw homemade buttermilk and butter and it was out of this world! Yum!!

    • Reply
    • Thank you so much Nicole!! That’s amazing you had homemade, woohoo!

      • Reply
  • These are ridiculously tasty. The best pancakes I’ve ever eaten. I’ve been using the beaten egg white recipe my entire life but having tried these I’m a total convert. I also sprinkle a few blueberries in the end when the batter is already on the pan – that way I get an even amount in every pancake.
    Oh and They’re sooo delicious with orange butter! 😋

    • Reply
    • WOOOHOOOO!! I love hearing that people make our pancakes after always making the egg white version

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  • As many others have said, this is the best pancake recipe I have ever eaten. Better than restaurants. They really are so moist and they fluff up wonderfully on the griddle. I have made them five or so times now. I am commenting to give a few tips and things I have found for anyone reading this and wondering…

    First, buttermilk is the star here. Still, if you don’t have buttermilk on hand and you’re craving pancakes. It’s okay. Make “buttermilk” by adding white vinegar to regular milk. It’s not as outstanding, but it thickens the milk and they still turn out very tasty.

    Do not be lazy and try regular milk. It makes the batter too thin and the pancakes lack luster, nothing like she intends them to be.

    Adding a 1/2 cup of fresh blueberries is not a bad idea, if that’s your thing. I added them after the wet ingredients before they are all mixed, still leaving flour streaks.

    Last, want weekend wortht breakfast all week? Make a big batch, freeze them individually and then put them in a freezer bag. Take a couple out, defrost in the microwave and crisp up in the toaster. Just as mouth watering as they are fresh.

    • Reply
    • Stephanie, you are the best!!! Thank you so much for leaving such a helpful comment to others! xoxo

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  • My search for a fluffy pancake recipe has finally ended… here! I substituted the buttermilk with plain yoghurt and it was great too! You can imagine the happiness and sense of achievement when both my sons finished their breakfast (and the younger one even asked for more!) 😀

    Thanks for sharing!

    • Reply
    • YAY!! Happy to hear that and we love that the yogurt worked well!

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  • 5 out of 5 STAR RECIPE!!!!
    When ya’ll said, “Melt in your mouth”…You Were Right On Point with that one!!!
    I had my kids help in the kitchen too!

    We made ours with homemade almond milk buttermilk and I substituted the sugar for equal.
    We tripled the recipe because I have a big family and it turned out just great.
    There was a lot of lumps in the batter but I was careful not to over mix and the lumps didn’t matter-
    It turned out GREAT!!!
    This has got to be THE BEST RECIPE FOR PANCAKES!!!
    EVERYONE LOVED IT!!!

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    • So happy to hear that Natalie!!

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  • Best buttermilk pancakes I’ve had inthe last 15 years and Ill be 74 this Summer! Half a batch made 3 7 in pancakes which were PERFECT for some left over SAUSAGE GRAVEYI HAD FOR a couple days in the fridge. THANK YOU!!!

    • Reply
    • I’ve still never found a good sausage gravy recipe. Do you have one you love? And thank you!

      • Reply
      • I use the round Jimmy Dean Maple Sasuage , flour, milk, salt and pepper to taste.

        Fry up the sasuage until it’s slightly caramelized and leave in pan, turning heat down to med low.

        Take a few table spoons of flour and put into a Tupperware container, add milk and close the lid. Shake vigorously until you have a milky paste. Add to pan that you cooked the sasuage in, mix with four until you have desired amount at the desired consistency. As it warms, you may need to add more flour/milk paste.

        Add pepper. Taste test prior to adding salt.

        Viola! Spoon over biscuits or French toast.

      • YUM!!! That sounds perfect! Thanks for being willing to share!

  • I am not one for leaving comments but I have to. This has become our favorite pancake recipe! I made some yesterday morning and they were gone in a matter of minutes. They are so quick and easy to make. No need for boxed stuff! Thank you so much for providing such an easy recipe for the absolute best pancakes ever!

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    • We are so glad you like them, Carla!

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  • I made these pancakes today for my family. We live in Germany and I have had great pancakes during our visits in the US…. this recipes is A M A Z I N G!!! I‘ve tried many recipes and they never turned as tasty as theses. This definitely a keeper and I’ll be making pancakes more often 😋
    Thank you! 

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    • That is so good to hear!! Thank you so much!

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  • I made them for my cook friend. He absolutely said they were the BEST he ever had!

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    • That’s great! Thank you Karen!

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  • Hands down best pancakes ever! I make pancakes 2-3 times a week and always love trying new recipes and can’t just seem to find the one simple pancake  that’s worth repeating over and over again. After reading other’s reviews I had to try this and was not disappointed. I just added one extra teaspoon of baking powder and they were PERFECT! Will be keeping this in my rotation. Thanks for taking the time to research and create the best recipe!  

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    • WOOOHOO!! Thank you so, so much!

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  • The best pancakes EVER. 

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    • My kids and I eat them all the time!

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    • YAY!! THanks Missy!

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  • These are, hands down, the best pancakes I’ve ever made. I added a teaspoon of vanilla extract. It is also important to let the batter set 10-15 min after mixing. You will note the pancakes get fluffier and higher as each round is made. Delicious. Thanks for posting!

    • Reply
    • Yes, I love that I can make it and walk away to prep other things 🙂

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  • I was searching for the ultimate fluffy pancakes and man are these it!!! I also made the peanut butter maple syrup. Who needs to go out for breakfast!!! My search is over, these are truly the best!!

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    • Thank you so much Kristine!!

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  • I never comment on recipe blogs, but this recipe is superb. I make pancakes for my kiddos about once a week, but never usually care to eat them myself. This recipe has changed that for me! I can’t help but eat several. I follow the recipe exactly and it turns out perfectly every time. 

    • Reply
    • That is the best comment!! If we can make an adult a believer in something mostly kids go for then that’s the best news ever!

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  • oh my gosh Carrian, these look so yummy and fluffy I almost want to shove the whole pancake in my mouth ha! 🙂

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    • Haha, thanks so much!!

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  • Not only the best pancake I ever made, but the best pancake I ever ate!!! Thanks for doings all the leg work lol…

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    • Thank you so much Fred!!

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  • I make pancakes. A lot. And I never use the same recipe because I’ve never found one that I was truly satisfied with. I’ll finally be bookmarking and printing this one, though. Absolute perfection!

    Notes: I made “buttermilk” using whole milk mixed with vinegar and allowed to sit for 10 minutes in the fridge. I’m certain real buttermilk would have yielded even better results, but that is hard to imagine! I added a tsp of vanilla to the batter. I babied the batter, almost like you would if you were making biscuits. Be sweet to your pancake batter 🙂 And finally, I allowed the batter to rest for about 10 minutes after mixing, and did not mix it again before spooning it onto the griddle.

    Thanks for this great recipe!!!

    • Reply
    • Thanks Melissa!! And thank you for taking the time to leave tips for others!

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  • My son loved these!!! So great, thank you 

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    • Thank you!

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  • OMG, these are the best pancakes ever, and they really do melt in your mouth! I was going to take a picture, but after my first bite I could not stop eatting.

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    • Haha, we know how that feels!!

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  • This is the same recipe i ve been using for ever. . My
    moms recipes!

    • Reply
    • Wow, every ingredient and measurement? Where were you for all those years of testing?! LOL, I needed your mom!

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  • These pancakes are excellent!!! They are light and fluffy with a nice texture. I did add one teaspoon vanilla, but that’s just personal preference. I served them with whipped butter, confectioner’s sugar and genuine maple syrup. I have added this to my “keeper” recipes and I will definitely be making them again. I make the batter, and my husband does the cooking. It works for us!

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    • mmmm I bet the whipped butter was the perfect addition!

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  • I am a pancake FINATIC and this recipe is  going to be my new go-to! So fluffy and flavorful (a combo that is surprising hard to find in pancake recipes!) Instead of 2 cups of milk, I used 1 cup of homemade buttermilk and 1 cup of plain Greek yogurt. I also added 3 bananas and it turned out really delicious! Thanks so much for this recipe! 

    • Reply
    • We looooove it with bananas too! Thanks for commenting!

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  • i have tried many recipes for pancakes and somehow I always managed to make flat pancakes but this recipe turned out great. we do not get buttermilk and i substituted with vinegar and milk (and reduced quantity so as to keep the batter thick). your video and pictures really helped. thank you !

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    • Happy to hear that and thank you for coming back to leave a great review!

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  • I have tried every pancake recipe online. These were the best pancakes I’ve ever made!! So fluffy, moist, and flavorful. No more hunting or trying out others recipes. This one is it! Thank you for sharing!

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    • Faith, that’s so great to hear!

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  • I don’t know who you are, but I will find you and I will HUG you!!! I am a pancake queen, or I was. These are the best BEST pancakes I have ever made or tasted!

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    • YES!!! We love hearing that!! Come out to Utah and we will take that hug!

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  • This recipe was wonderful! The only modifications that I made were reducing the salt to 1/4 t and adding 1 T of vanilla.

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    • So glad you liked it!

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  • Best pancakes ever – seriously I mean it 👍🏻 Been doing pancakes, crepes and so since childhood, but this is soooooooo good 🥞😄 Even my picky boy had three servings 😳 Thanks for sharing 😘

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  • These are absolutely delicious! And, it was super easy to substitute applesauce for eggs (due to an allergy in our house)—still perfect consistency! 

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    • Oh no way! I’m so happy to hear that it worked! How much applesauce did you use?

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  • Probably the best pancake recipe I have EVER made! My family has enjoyed it twice now, once as is and once with blueberries added in. So easy, fluffy, and delicious. 

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    • We love it with blueberries! Thanks Emma!

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  • Lovely recipe. Was worried about the lumps but ir was fine. The salt was to much for our taste so i will keep that at a pinch next time. Thank you from the netherlands

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  • Unbelievably perfect! Restaurant quality. Which in my book is a good thing. I wouldn’t change anything about this recipe. Will be making more to freeze.  Gives me a new reason to buy buttermilk!  Thanks for sharing it! 

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    • Yay!! So happy to hear your sweet review!

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  • Why so lumpy. The batter is full of lumps of flour. I have made a lot of pancakes but I have never seen that.

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    • You don’t want to make the batter smooth, pancakes should have streaks of flour, and it should be very thick like the video. This recipe will seem wrong with how thick it is but it’s correct. 🙂

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  • Hi, these look delicious. I was wondering will it still work if I cut the measurements in half to make a smaller batch?

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    • Yes, it does quite well!

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  • This recipe is a keeper! So easy to make! My s/o took one bite and said it was the best pancake he’s ever had. And I agreed! It’s a great base for add-ons since the batter is thick. We had extra and just reheated them on a pan the next day and it still tasted great! Thank you!

    *DIY buttermilk: I made 2 cups of buttermilk by putting 2 Tablespoons of vinegar in a measuring cup, then pouring milk up to the 2-cup mark. Mix and let it sit for 10 min. So easy!

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    • So wonderful!! Thank you!

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  • Fell in love with this recipe at first sight and tried it for the first time this morning! My husband and I loved how fluffy it is! Thank you for this amazing recipe 🙂 one question though, I added my buttermilk substitute (milk + lemon juice) and egg mixture until the consistency was like shown in the picture, but was left with about 1/3-1/4 of the wet ingredients… I measured my ingredients on an electric scale, could it be because I used cake flour instead of all-purpose? It turned out yummy all the same, just curious as to the science behind this recipe!!!

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    • I did the same thing but didn’t see the thickness note, my pancake batter is so thin!

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      • Same thing meaning weighed my ingredients. I’m guessing this recipe used packed scoops of flour?

      • Hi Alli, it definitely is just regular scoops. I’ve yet to hear of it coming out thin. Is there a possibility something wasn’t measured correctly?

    • Hi Sasha, a substitute will lead to a thinner batter as it’s not the actual buttermilk that comes from the butter making process, as will cake flour as it isn’t the same as all-purpose. I’m so thrilled it was still yummy though! Yay!

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  • There were absolutely perfect! I didn’t have buttermilk on hand so I used an “epicurious” suggestion of substituting equal parts sour cream and water. Worked great, although I will use real buttermilk next time.

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    • Oh I’ve never heard of that substitution but thank you for sharing in case anyone else needs it. xoxo

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  • I just made these pancakes and the buttermilk syrup to go with. They are AMAZING!!! I would love to have the ability to make a big amount of the dry ingredients so that I can just whip up a batch in the morning by simply adding the wet ingredients. Would you happen to have a recipe for the dry ingredients in bulk that could be mixed easily with the eggs, butter, and buttermilk? 

    Thanks for sharing all of this goodness with the world!

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  • Hey Carrian,
    I live in India and we don’t make pancakes for breakfast. But my kids wanted me to make it someday and I just kept it posteponing always thinking that It’s not my cup of tea. Yesterday, I was left with homemade buttermilk and was thinking what to make with it and google brought me here. Reading few comments, I thought to give it a try. And, alas, those pancakes turned out so fluffy, yummy and delicious, I was blaming myself for not trying them earlier. The recipe is so easy and it just took 10 min to make pancakes from start to end and it vanished in less than 5 min. A very big thank you.

    • Reply
    • Nalini,

      Thank you so much for taking the time to comment. One day we would love to see India but until then it was so fun getting your comment. Thanks!

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  • My batter came out pretty thick. Is it suppose to be that way? I didn’t cook the pancake yet. I wanted to have batter ready for the morning. But I’m not sure if this is how it suppose to look? Like very loose dough

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    • I’m an idiot! I just read the details above the recipe .

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      • ha ha, that’s ok! It’s very, very thick. Sometimes it doesn’t do very well sitting overnight though. 🙁 I’m crossing my fingers for ya!

  • This is a keeper because my husband and I liked it❤️Thanks for sharing the recipe. God bless you

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    • Always a win when everyone agrees! Thanks!

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  • Just made these pancakes and had to post! This recipe is amazing! I’ve tried several pancake recipes and all have fallen short of the mark, but these are the very best I’ve ever tried! My husband thought they were great! I followed the recipe to the letter, changing NOTHING! This will be the only pancake recipe I’ll ever use. Thank you so very much for sharing!

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    • YAY! That’s such a win for us. Thank you for the sweet comment and bring on the pancakes!

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  • I have never made pancakes from scratch before, no idea why but always bought the mix, or worse, the frozen ones!  Yesterday I was craving pancakes and decised that they couldn’t be that difficult and started a search for a good recipe.  I couldn’t believe the rave reviews from my husband!  He kept talking about them, which is the mark of not just a good recip÷ but a fantastic recipe!  Very easy to make though mine was a bit too thick.  I think it had more to do with the fact that the batter sat for a bit after being mixed, around a 1/2 hour before using it.  I ended up using two table of additional buttermilk to get pouring consistency.  It did the trick and they were the ultimate pancakes.  This recipe is a keeper!

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    • Eliza, thank you so much for such a great review!! We are so thrilled!
      And just a tip, we’ve let it sit before as well and you totally don’t have to add the extra liquid, just spread it with the back of your ladle. They are actually even better that way. Or add buttermilk, either way. haha!! xoxo

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  • I used to make these pancakes and they were perfect! I haven’t changed anything and suddenly my batter is way too thin every time I make them. Causing flat pancakes with lumps from in mixed flour because I’m trying not to mix them too much. I’ve been following the instructions exactly. Any ideas what could be going wrong? I miss these amazing pancakes!

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    • Update: I think it was the buttermilk! Got a different brand and it worked! Perfect pancakes.
      Also, do not whisk the batter. Wooden spoon is key.

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      • I’m so glad to hear that! Thanks for updating and yes on the wooden spoon!

  • Absolutely the best, I like adding a little high quality pure vanilla extract like “spice islands”, gives it a special added layer. The peanut butter syrup is heaven in a bottle. 😁

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    • Hey ms sweet basil, the link for the buytermilk syrup isn’t working….

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    • Ohhh, can’t wait to do that as well and thank you!!

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  • This sounds so good! How can I scale this back for two people? Or can I freeze the batter?

    • Reply
    • Hi Glenda,

      They don’t freeze as well until they are made, but you could do that and they will still be pretty good. You can easily half the recipe as well.

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  • I am on board with everyone else!  Amazing recipe! My family is still talking about them and its been a week!! 😊 However I would like to know do you have an equally amazing waffle recipe??  We bought the cutest waffle maker and we are dying to use it!  Thank you!!!😊😊

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  • After almost 47 years of marriage and hearing about the pancakes my husband’s father made him when he was little, I couldn’t believe my ears when he looked at me tonight and smiled and said these look exactly like the ones my dad used to make and taste BETTER!!! His father passed away when he was only 9 years old, but he’s carried that memory his whole life. I can only say THANK YOU for making the little boy in him so very happy! I found these to be THE BEST BUTTERMILK PANCAKES…EVER!!! I can’t wait to try more of your recipes. Thanks for sharing.

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    • Barb,
      We aren’t even sure how to express our feelings in just a little comment. Your story has completely made all of that recipe testing and the long work hours for this site worth it. Best comment we’ve ever received as this is EXACTLY what this site is all about, reinventing family dinner, bringing back the good food and memories. 🙂 Thank you and we can’t wait to hear from you more!

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  • I found this recipe through doing a Pinterest search for Buttermilk Pancakes because I had buttermilk in the refrigerator that I wanted to use.. This recipe is amazing. The pancakes are so light and fluffy and taste absolutely delicious. It has become my go to recipe and I am now off to check out the rest of your blog.

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    • So glad to hear that!! Have you made the buttermilk syrup too? It is my favorite!

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      • Do they still come.out light and fluffy if using spelt or buckwheat flour?

      • They do get heavier, but you can always do a mixture and work your way up to a complete substitution to see what you like best.

  • I have been making these for over a year now and we LOVE them. So light and fluffy and like you stated, melt in your mouth. This is the ONLY pancake recipe I use! Thanks so much for posting it.

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    • Thank you so much Kimberly!

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  • Add some cinnamon,vanilla and pecans. Blueberries and cinnamon are good also. ANOTHER VERSION IS ADD SOME APPLAUSE AND CINNAMON

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    • Oh I bet that’s wonderful!

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  • Just found and made this recipe…. except I was feeling lazy so I spooned the batter into a large round pan and baked it. So good!!!! Lightly crisp outside and tender moist inside. This is definitely a keeper!!! Thanks so much ?

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    • I’ve never done that but I’m certainly curious now!

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  • This is my favorite pancake recipe. I just wish every time I came to your site there wasn’t an ad with really loud music. Maybe I’ll print out a copy. 🙂

    • Reply
    • Sorry about that. It’s because we have our video loaded into the very top of the post. 🙁 We secretly wish we could remove every ad from the site. I just despise them. But alas, this is our livelihood and the only alternative is to make it a paid for subscription site. 🙁

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  • Where have you been all my life?!
    I thought I had the perfect recipe…this is better. Now I just need a reason to justify some fresh maple syrup and ice cream at 11pm

    • Reply
    • Thank you so much for leaving such a sweet comment! Oh how we love these pancakes. And really, doesn’t everyone deserve a late night treat every now and again? Go for that ice cream!

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  • I never write reviews on recipes. But I do read a lot of them to determine whether to make a recipe or not. After reading all the raves on this recipe I decided to give it a go and holy smokes. I was not the least bit disappointed. I have tried A LOT of pancake recipes before. But they have all disappointed. These are so light, fluffy, and buttery. I have made them twice this week already. Definitely my go to recipe for pancakes from now on! And so easy too.

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    • Thank you so much for the review! Carrian and I are so happy you enjoy them. Thanks!

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  • The best pancakes I have ever made so light and fluffy the kids couldn’t get enough.

    • Reply
    • Oh thank you Gabriele!!

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  • Can’t find receipts for pancakes.

    • Reply
    • Hi Vicki, just scroll down the page and the recipe is there. 🙂

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      • Something is wrong with the ad. Thanks

      • Sorry I can’t get the ad to stay focused.

      • Looking for baking soda and baking powder amounts.

      • Baking powder and sofa amounts.

      • Hi Vicki, there shouldn’t be an ad there at all. hmmm, you can shoot me a screen shot at [email protected] Here are the two measurements just in case though!
        2 teaspoons baking powder
        1 teaspoon baking soda

      • I think people don’t realise you have to click ‘keep reading’ under the video

  • These are the only pancakes I make from scratch. My family and I LOVE them (eventho i should have dairy but a little dont hurt). I only make them on the weekends but i want to enjoy them on weekdays too, I was wondering if the batter would be ok to sit in fridge so i can make a few each morning?

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    • Hi Samantha,
      Thank you so much for your sweet comments. We looooove those pancakes! Unfortunately we haven’t had much luck with the batter sitting in the fridge. 🙁

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      • what I have done with biscuit dough is to mix the dry ingredients and cut in the shortening/butter but no wet ingredients and store in the fridge. Then when I want to make the biscuits I just add the buttermilk and mix the dough, roll out the dough and cut out the biscuits. Cuts way down on time. I don’t see why you couldn’t do the same thing with these pancakes. Mix all the dry ingredients and store in the fridge in a sealed container then add the eggs and wet ingredients when you are ready to cook the pancakes. Yhe freezing idea sounds like a good idea too.

      • Yes, absolutely. They don’t do well as a batter, but no reason you couldn’t do the dry mix!

    • I make a big batch on the weekends and freeze them with wax paper in between so they don’t stick. It only takes 20-30 seconds to warm them and you have home made breakfast!

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      • What a great tip with the wax paper! I’m trying it this week!

  • Hello – I seldom bake from scratch, but want to surprise my husband tomorrow as we both love pancakes but are kinda snobbish about them. What is hard to find going out for breakfast and we’ve only found it once in our travels is a Buttermilk pancake wherein you can actually taste the buttermilk. There’s a little restaurant in Bend Oregon that perfectly showed us what we were missing in those mostly way…too sweet, dry or tasteless cakes that dare to call themselves Buttermilk cakes. Here’s hoping we can taste the Buttermilk in your recipe and if not, can I add a little more? – Thanks for sharing your findings. Here goes……

    • Reply
    • Oh, we are feeling the pressure! We very much hope you enjoy them and look forward to hearing the results.

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  • WOW !! What fluffy, light, tasty pancakes. Yes, the BEST Buttermilk pancake recipe EVER. I had another recipe and could not find it, so I looked for a Buttermilk pancake recipe, and there this one was – just waiting for me to try it.
    I let my electric griddle heat for three minutes, and had no Butter, so I used vegetable oil – sorry, the pancakes were THE BEST I’VE EVER MADE. They reminded me of the pancakes my Mom used to make.
    Thank you, Sweet Basil, This recipe is a KEEPER !!

    • Reply
    • oh I’m so glad to hear that!! Thank you!

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  • Thank you for sharing this delicious recipe. My family loved your pancakes. These pancakes are the fluffiest I have ever made. I pinned the recipe and plan to make these pancakes over and over again.

    • Reply
    • Sylvia, I’m so thrilled to hear that! They are still our favorite recipe!

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  • I just made these pancakes and they are awesome! I’ve finally found the perfect recipe! They have perfect texture and perfect flavor! Thanks for sharing your recipe!

    • Reply
    • Hooray!! Thank you so much Deb!

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  • Nevermind!! I see it. I was passing right over it! These are amazing BTW

    • Reply
    • Haha, don’t you hate when that happens. Enjoy!

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  • How many eggs???

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  • I made the pancakes but the mix was not as thick as it looked in the picture. So I added 1/3 cup flour. The problem was that when I tasted the pancakes, my mouth was super dry and they didn’t taste of anything. What do you think I could do different next time? I also made my own buttermilk with milk and lemon. They were INCREDIBLY soft and fluffy, though!!

    • Reply
    • Hi Ariana

      Our recipe has been tested enough that any additional flour will not be necessary, however the issue was with making your own buttermilk. It works in a pinch however it will not be as thick as if you’d used actual buttermilk. Next time just don’t add the extra flour or stick with buttermilk. So, so happy you tried the pancakes and thank you so much for your comment! Let us know if you have more questions, xoxo!

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  • Do you use what we call in Australia ‘plain flour’ or ‘Self Raising Flour’, thanks

    • Reply
    • Hi shelly, plain flour 🙂

      • Reply
  • Would “sour milk” work well in this recipe or does it specifically need to be buttermilk?

    • Reply
    • Hi Irene, we’ve found that buttermilk really does work best.

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  • Oh my sweet basil! it’s almost midnight and I had to try out my new griddle so I figured I’d go find a pancake recipe to try. Made this batch, tried one pancake (saved the rest of the batter for tomorrow morning, hope it’s OK in the fridge), it is by far the BEST buttermilk pancake I’ve ever had! Thank you so much for the recipe! Will be trying your other recipes for sure!

    • Reply
    • Oh my goodness! Thank you so much for such a sweet comment!

      • Reply
  • Made this recipe, your ideas worked. Delicious! But using your recipe again I added vanilla extract and used rice flour and flaxseed. Loved it. I guess I changed it up alittle. But your idea works too. Delicious!!!

    • Reply
    • Thank you Colette!

      • Reply
  • Best pancake recipe ever!!! I can not wait for my sons to come home for a visit so I can make these pancakes for them. Made them on a whim today for my husband and I and just could not believe how fluffy and delicious they were. ( I eat pancakes maybe twice a year but it might be hard not to eat them more often with this recipe) I may try adding a bit of vanilla but they really don’t need it. I too resisted thinning the batter out as I read your comment about it being thick. Glad I did as they are perfect. Thanks for sharing and now I am going to check out more of your recipes

    • Reply
    • I’m so so glad!! We didn’t ever eat pancakes until we figured out this recipe as we never saw them as anything special and now we love pancakes!

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  • BEST PANCAKES EVER!!
    I added blueberries this time and that was supreme.
    These don’t even need syrup they can be eaten just by themselves.

    • Reply
    • Thank you so much Judith!!

      • Reply
  • I cooked these pancakes last night and were lovely!!! I just think next time I would have to reduce the salt to 1/2 teaspoon. My sister says it was much tastier when eating the pancake with tea that infused with fresh lemongrass!! Anyways, thanks for sharing your recipe. All the way from South Africa.

    • Reply
    • ohhhh fresh lemongrass! Love that! And South Africa! I love it!!

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  • I used 1+1/2 cups buttermilk and 2/3 cup normal milk and the consistency was perfect for me throughout the whole cooking process. Best pancake recipe which I’ll keep for future reference 🙂

    • Reply
    • I love to hear that! Thanks Christine!

      • Reply
  • I’m not seeing how many eggs to use in the recipe. In the directions it tells when to add eggs but in the ingredients list it doesn’t say many.

    • Reply
    • It’s right under sugar, 2 eggs. 😉

      • Reply

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