Melt in Your Mouth Buttermilk Pancakes [+ Video]

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

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.

“I make pancakes a lot, but tried this recipe this morning for the first time and the kids deemed them the BEST PANCAKES EVER! “

– OSB Reader

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!

If you’re a coconut lover, try our coconut buttermilk syrup. It is actual heaven!

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 Read more

Buttery, nutty cookies are topped with the sweet jam of your choice in these simple, gluten free Pecan Thumbprint Cookies.

Pecan Thumbprint Cookies

I’ve been making thumbprint cookies for as long as I’ve been baking. From the classic peanut butter cookies with Hershey’s kisses, to every kind of jam and jelly-filled goodie you can think of. They inevitably remind me of Christmas.

These pecan thumbprint cookies are rolled in crushed nuts before baking, adding an irresistible nutty crunch to these cookies. This recipe is very gently adapted from these vegan cookies on my friend Gina’s blog.

This recipe has become a tradition for us over the past couple of years, as it gets absolute RAVE reviews from my friends who avoid both gluten and dairy. It was past time to save the recipe here for future baking, but all credit goes to Gina for the original awesomeness.

It’s always fun to make thumbprint cookies with kids, as we all get to use our favorite jams. My nieces opted for strawberry or raspberry jam this time. While apricot jam is almost always my preference. We all win.

Gluten Free Thumbprint Cookies

Yes, you’re reading this correctly. There is no flour in this recipe. These cookies are gluten-free and positively delicious, made with almond and coconut flours.

If you’re looking for a few more naturally gluten-free dessert options, I’ve got your dessert needs covered for any occasion. From sweet snacking and cookie munching to an elegant (and EASY TO MAKE) dessert, it’s all right here.

Read more

Authentic Finnish Pancakes Recipe [+Video]

Authentic Finnish pancakes are a popular traditional dish eaten during Midsummer’s Eve or Christmas. Learn how to make traditional Finnish pancakes with this recipe.

Bon Appétit describes Finnish pancakes as somewhere between “crepes, pancakes and heaven” and I couldn’t agree more. These are light and tender and ready to top with your favorite pancake toppings.

If you have been joining us on our tour of pancakes around the world, then welcome to Finland! I have never been there, but it is definitely on my list of places to visit! Now don’t get confused, there are two types of pancakes that are popular in Finland, a baked oven pancake (pannukakku) and a pan fried pancake (lettu or lätty). This version is the pan fried, crepe-like pancake, and they are fabulous!

My Tie to Finland

We lived by the most amazing mother-daughter-duo for quite a few years in Lehi, Utah, Alison and her mother, Marty. Marty is a spunky explosion of happiness in my life and the lives of my family members. She and her daughter welcomed us into their lives in a way that can be nothing other than a spiritual gift from heaven. We felt like family and will always love them like family. 

These two women have witnessed more heartache than most, especially with the loss of loved ones and I am living my life differently because of how deeply they love, mourn and continue on faithful regardless of their trials. They live sweet, happy lives. They cherish the people around them and are always spinning new paths on metaphorical spider webs of family. I love them. And I love that they love where they come from, Finland. 

Not just Finland, but the people and stories around their lives matter. So, I have no reason to have made Finnish Pancakes other than to think of them and try to be more like them because no one does family like they do. 

What Do I Need to Make Finnish Pancakes?

The ingredients for Finnish pancakes are items that you’ll probably have in your pantry or fridge so they are a great option to make spur of the moment (same story for our more traditional buttermilk pancakes if you want to go with an old reliable pancake)! If you want to try something new, the kids will be over the moon for these Finnish pancakes! Here is what you will need:

• Eggs: You want the eggs well beaten so I usually just use a blender for mixing all the ingredients.
• Milk: For the best flavor and texture, use whole milk.
• Flour: just regular all purpose flour works great
• Vanilla: adds flavor
• Salt: enhances all the flavors
• Sugar: You can totally control the sweetness here. Add as little as 3 tablespoons for mild sweetness up to 6 tablespoons for maximum sweetness.

Fluffy Oladi Ukrainian Pancakes +Video

Fluffy Ukrainian pancakes, or oladi, are crispy around the edges and soft and delicious in the middle. Here’s a surprise for you, these pancakes are made with yeast! But don’t worry, they are as easy as a quick bread! In fact, they are my new favorite breakfast recipe!

Our buttermilk pancake recipe is one of the most popular on the blog, and they are to die for, but these Ukrainian pancakes have stolen my heart and tastebuds!

These yeasted pancakes are cooked in a pan with a little more oil than traditional American pancakes so they get almost fried crispy edges. Mmmm and that hint of sourdough, gosh it’s good! They are almost fritter-like on the outside but takes like pancakes in the middle. Seriously, where have these Ukrainian pancakes been my whole life?? I need to explore more Ukrainian food!

What is Oladi?

Oladi is a type of pancake that originates in Ukraine and Russia. They are traditionally made with kefir, a fermented milk made from kefir grains common in the area. For this recipe, we will use buttermilk, but feel free to use kefir if you want to! They are pan fried in a little oil and usually served with sour cream and a fruit jam.

Oladi is not to be confused the Russian pancakes called blini. Those are usually served with savory toppings like caviar and salmon. Oladi can be served with savory toppings but are usually served as a sweet breakfast.

How to Make Oladi Ukrainian PancakesVideo

What Do I Need to Make Ukrainian Pancakes?

I know, you hear “Ukrainian pancakes” and you think it’s going to call for ingredients that are out of the norm. Well, I have the best news ever! This pancake recipe is made with pantry staples! So you can probably head to the kitchen right now and start whipping up a batch of oladi. Here is everything you need:

• Water: the warm water helps activate the yeast
• Buttermilk: adds flavor and rise to the pancakes
• Egg: should be at room temperature and helps binds all the ingredients together
• Extra-light Olive Oil: adds a little fat to the pancake batter, and then we will

Welcome to the weekend, my friends! It’s great to be home at last. Our weather here in Ohio has been spectacular this week, warmer than usual with loads of sunshine. I’ve been outside as much as possible, walking and soaking it in. I think we have snow in the forecast next week though, so winter hasn’t left the area just yet – despite all the glorious sunshine we’ve been enjoying.

ON THE BLOGS THIS WEEK: Savory deli meats are piled high on a toasted hoagie roll, then topped with an unforgettable tangy slaw and gooey provolone cheese to make this Italian Grinder Sandwich your new favorite lunch.

Do you love the grinder flavors, but want something a little lighter? Try my new favorite salad! Crunchy greens, juicy tomatoes, and a medley of meats and cheeses are drizzled in a delicious creamy dressing to make this Italian Grinder Salad.

The crunch of tender-crisp cabbage adds wonderful texture to this Cabbage Fried Rice. It’s a simple one-dish meal that comes together in minutes – feel free to keep it vegetarian or add some sausage for the meat lovers.

This hearty, rich, and creamy soup is generously filled with tender potatoes and spicy andouille sausage. There’s a wonderful, lingering heat in each bowl of Cajun Potato Soup.

These Apple Blondies with Brown Sugar Frosting are packed with delicious fall flavors in a soft, cinnamon apple blondie.

Tart apples and sweet caramel are fabulous together in these heavenly Apple Crumb Bars. You won’t believe how easy they are to make!

Creamy, cool sweetness collides with spicy, zesty heat in Jalapeno Ice Cream, creating a surprising fusion of smooth, rich dairy with the fiery kick of jalapeño peppers.

What I’m CRAVING: French Toast! I’m planning to make some for our breakfast tomorrow morning. I just realized I don’t have a recipe to link for you either. (I should fix that!) It looks like my friend Valerie’s recipe is the closest thing to the very simple method I use to make ours with thick-cut brioche bread.

My FAVORITE THING this week is this travel scarf / blanket. It is pretty big but folds down incredibly small and thin. I tuck it into a pocket of my carry-on every time we travel and I’m grateful for it whenever a plane is chi