Hey y’all! Are you on the hunt for the fluffiest, most irresistible pancakes you’ll ever taste? You’ve found the jackpot with these Melt in Your Mouth Buttermilk Pancakes! With a delicate crumb and buttery flavor, these pancakes are perfect for lazy weekends, weekday breakfasts, or special brunches with loved ones. Imagine biting into a stack so pillowy that each forkful literally melts in your mouth. Let’s get cooking!
Why You’ll Love This Melt in Your Mouth Buttermilk Pancakes Recipe
- Ultra-fluffy and tender inside, thanks to tangy buttermilk.
- Ready in under 30 minutes from pantry to plate – so quick!
- Endless customization options to suit every mood and craving.
- Perfect for breakfast, brunch, or even breakfast-for-dinner.
- No fancy ingredients – just straight-up comfort food deliciousness!
Ingredients for Melt in Your Mouth Buttermilk Pancakes
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk (room temperature)
- 4 tablespoons unsalted butter (melted and slightly cooled)
- 1 teaspoon pure vanilla extract
- Butter or oil for greasing the pan
How to Make Melt in Your Mouth Buttermilk Pancakes
Step 1: Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
Step 2: Mix Wet Ingredients
In a separate bowl, beat the eggs. Add the buttermilk, melted butter, and vanilla extract, whisking until well combined.
Step 3: Make the Batter
Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined – a few lumps are perfectly fine! Avoid over-mixing to keep your pancakes ultra-fluffy.
Step 4: Cook the Pancakes
Heat a large non-stick skillet or griddle over medium heat (about 350°F/175°C). Lightly grease with butter or oil. Pour 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes, or until bubbles form on the surface and edges look set. Flip and cook an additional 1-2 minutes until golden brown and cooked through.
Step 5: Serve & Enjoy
Stack your warm, melt in your mouth buttermilk pancakes high and serve immediately with your favorite toppings.
Notes for Perfect Melt in Your Mouth Buttermilk Pancakes
- Let your batter rest for 5-10 minutes to help activate the leavening and create fluffier pancakes.
- If you don’t have buttermilk, easily make your own by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5 minutes before using.
- Use a good non-stick skillet or griddle for best results and easy flipping!
Variations on Melt in Your Mouth Buttermilk Pancakes
- Blueberry Bliss: Gently fold 1 cup of fresh or frozen blueberries into the batter.
- Chocolate Chip Indulgence: Sprinkle chocolate chips over each pancake just after pouring onto the skillet.
- Whole Wheat Goodness: Substitute half of the all-purpose flour with whole wheat flour for more fiber and a nutty flavor.
Equipment You Need for Melt in Your Mouth Buttermilk Pancakes
- Mixing bowls (one large, one medium)
- Whisk
- Spatula
- Ladle or measuring cup (for portioning batter)
- Non-stick skillet or griddle
Storage & Shelf Life for Melt in Your Mouth Buttermilk Pancakes
Let leftover pancakes cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To freeze, place pancakes between parchment paper in a freezer bag for up to 2 months. Reheat in a toaster, oven, or microwave until hot and fluffy.
Serving Suggestions & Pairings for Melt in Your Mouth Buttermilk Pancakes
- Classic maple syrup and butter
- Fresh berries and a dollop of whipped cream
- Crisp bacon or sausage links on the side
- Drizzle of honey or fruit compote for natural sweetness
Pro Tips for the Best Melt in Your Mouth Buttermilk Pancakes
- Don’t press down on the pancakes with the spatula as they cook; let them rise naturally for max fluffiness.
- Maintain a medium heat – too hot and the outside burns before the inside cooks through.
- You can keep pancakes warm in a 200°F oven while you finish cooking the batch (see more tips at Food Network).
FAQ: Melt in Your Mouth Buttermilk Pancakes
- Q: Can I make the pancake batter ahead of time?
A: It’s best when freshly made, but you can refrigerate the batter for up to 2 hours. Stir gently before using, as it may thicken. - Q: My pancakes are flat – what went wrong?
A: Make sure your baking powder and baking soda are fresh and don’t over-mix the batter; the lumps are good! - Q: Can I make these dairy-free?
A: Yes! Use a dairy-free milk with a tablespoon of vinegar as your buttermilk substitute and swap in vegan butter.
Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
Instructions
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1In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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2In another bowl, beat the buttermilk, eggs, melted butter, and vanilla extract until well combined.
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3Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are okay.
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4Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
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5Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
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6Serve warm with your favorite syrup, fresh fruit, or toppings.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320 caloriescal
Protein:
9 gg
Fat:
10 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
47 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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