This is truly the BEST pancake recipe on the planet – this buttermilk pancake recipe has been our go-to for five years! I shared the recipe for these melt in your mouth pancakes years ago, but I’d hate for anyone to miss out on the best pancakes ever, so I’m re-sharing today!
This buttermilk pancake recipe is another checkmark in my ongoing quest to find a perfect, go-to recipe for basic foods, joining these perfect dinner rolls, the best waffles ever, and, of course, these ridiculously amazing never-fail chocolate chip cookies.
I’ve had a recipe for homemade pancakes I really love for a while, but it requires you do a bit of prep the night before. Which is pointless when, like our family, you often decide on a whim that you need to have homemade pancakes for dinner.
Why is this the best Buttermilk Pancake Recipe?
I’ve been making this buttermilk pancake recipe weekly for the past five years and I’ve never even bothered with another pancake recipe since then. This is, in my opinion, hands-down the best pancake recipe ever.
I know that pancakes are a very personal thing – some people like really fluffy, thick pancakes. Others like almost crepe-thin pancakes.
These are kind of in between. Thin-ish and soft, but not chewy. They don’t bounce back when you try to cut them with the side of your fork (I hate that). They are buttery (but not TOO buttery) and just the best melt in your mouth pancakes.
We’ve eaten them with fruit sauce, maple syrup, jam, yogurt, and fresh fruit. All variations were delicious. And they were equally amazing eaten cold off the plate while doing the dishes.
It’s also an easy pancake recipe – no sifting, no waiting around, no odd ingredients – just the best pancakes you’ve ever had in your life.
When we first started making this pancake recipe, it was enough for the three of us, but now that we’ve doubled our family size, we also double the recipe to feed the six of us, with usually a few left over for snacks.
If you liked this buttermilk pancake recipe, try out these recipes:
- Coconut Buttermilk Syrup (the perfect accompaniment to these homemade pancakes!)
- The Best Waffle Recipe Ever
- Raspberry Custard Puff Pancake
Saturday Night Pancakes
This is truly the BEST pancake recipe on the planet - this buttermilk pancake recipe has been our go-to for five years! I shared the recipe for these melt in your mouth pancakes years ago, but I'd hate for anyone to miss out on the best pancakes ever, so I'm re-sharing today!
- 6 tablespoons butter melted
- 1/2 cup milk
- 1/2 cup buttermilk
- 2 eggs
- 1 tablespoon oil I like coconut
- 1 teaspoon vanilla
- 1 cup flour
- 4 teaspoons baking powder
- 4 teaspoons sugar
- 1 teaspoon salt
Whisk together the melted butter, milk, buttermilk, eggs, oil and vanilla until smooth.
In a small bowl combine the dry ingredients. Whisk the dry mix into the wet mixture just until combined (it will be very fluffy looking).
On a greased skillet over medium heat, drop 1/4 cup of batter. Let cook until bubbles form and pop, then flip carefully and cook the other side.
(adapted from Ruth Reichl)
Sweetened Style says
These sound so, so good!
Emily Kate says
Thanks for posting these!
Happy to oblige!
Katie Clark says
Yummy! I love homemade pancakes but have yet to find a recipe I love. Definitely going to try these 🙂
curly purplepig says
oooh this looks soooooo good!
Brett and Emily says
Mmmm…these look good, we need to try them.
Sarah S. says
great, now I want pancakes 🙂
these look great! thanks for sharing 🙂
Just made these as our Conference breakfast. I browned the butter (I think next time I might half it because there was… a lot of butter), and used coconut oil like you recommended. Oh my holy delicious. No toppings needed. Thanks for passing this on.
I have now made these 3 times in the last week. They are insanely delicious, and you're right — no toppings necessary! I could eat them all by myself! We did coconut oil too, and I think it was a perfect addition.
My only problem I ran into was that the first time I made them, I added the butter while it was still warm from being melted and the wet ingredients instantly clumped up. The second time I waited and it still clumped a bit. Now I'm making them for a third time and I waited til the butter was completely cool and then I added it to the wet ingredients very last and very slowly. And finally this time it isn't a bit clumpy. Hallelujah.
I whisked the coconut oil in first as I melted it first. Then I whisked the butter in very very slowly while whisking quickly. I did not have issues with lumping.
I am making these right now. Post church meal, hallelujah.
Best. Pancakes. Ever.
These are so delicious!!! Used whole wheat flour and fried them in coconut oil. Best pancakes I've ever had!
These look yummy!! Did you use cow’s milk? Do you think almond or cashew would work too??
I’ve ben making these for years now thanks to you sharing the recipe. They are insanely good. And the other day at swimming lessons the teacher asked my 4 year old what his favourite dinner was and he said pancakes, and she shot a startled look at me 🙂
Janssen Bradshaw says
Ha! That is the best thing ever!
Analese Bell says
These pancakes have come in clutch so many times for dinner! They are the best!!
Has anyone made the recipe the night before and kept the batter in the fridge over night? Wondering if it would be ok.
Ours came out too salt even though I know I followed the recipe. I used regular butter (not unsalted), and that’s what it calls for. What happened? 😭
Best pancakes ever! I am sold. My family couldn’t get enough. I’m making a second batch now for tomorrow. Thank you!