BEST homemade buttermilk pancakes recipe on

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 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.

The BEST homemade buttermilk pancakes ever!! They melt in your mouth!

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.


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.

pancake batter

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

5.0 from 8 reviews
Melt in Your Mouth Buttermilk Pancakes
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8-12 pancakes
Fluffy, buttery, melt in your mouth buttermilk pancakes
  • 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
  1. Preheat a griddle to medium heat.
  2. 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.
  3. 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.
  4. Butter the griddle and scoop ⅓ cup of batter and cook until bubbles begin to form, flip and cook until golden. Serve immediately.
Nutrition Information
Serving size: 2 pancakes


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