"These are very delicious pancakes and my family loves them." — LEEMA
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1 1/4 cups
1 1/4 cups
Light, fluffy, everything a pancake should be - I cut the sugar down to 2 Tbsp., added 1 tsp. of vanilla, and used 2 Tbsp. of melted butter vs. 1/4 c. of vegetable oil.
NOT REAL PANCAKES. I am sorry to have to do this, but I can't give these a great review. I tried them to make and freeze as a quick to-go snack, though I was confused about the mixing method - THE BLENDER?? Doesn't this go against traditional pancake 'mix until just barely combined' reasoning? OKAY, well it does. They seemed at first to be light and fluffy, LOOKED GREAT but the texture was just too weird. Like gummy, or something. I am still going to make them for myself, alter the recipe and include whole grains, and use them as a carb boost before running. But not ever for morning pancakes.
These were really, really good! Very light and fluffy and definitely restaurant quality. I was able to made 12 medium size pancakes by upping the flour and buttermilk to 1/2 a cup, but left everything else the same. I also added a splash of vanilla extract to the batter and used brown sugar. These really didn't need syrup. We rolled them up with sausage links and hubby (who's not a breakfast person) had 2 helpings. I'm so glad I gave these a try. Highly recommended! Thanks bunches Amber :)
My family loved, loved, loved, this recipe! We just finished eating a batch of these yummy pancakes! They are so light and fluffy! I didn't have any buttermilk, so I added 2 tbs. of vinegar to regular milk. It helped give it that delicious buttermilk flavor. I also added an extra 1/4 cup of flour. That seemed to give it a better consistency. I will definitely be making these again!
Be sure to double this recipe. I have three teenage children and could put both batches away in a heart beat. I served with fresh blueberry sauce but my son used real Canadian Maple Syrup. Either way I will make again.
These pancakes are good but the recipe calls for to much sugar. Next time I will halve the sugar. I used a 50 percent all purpose flour to 50 percent buckwheat flour.
Excellent! I used a mixer b/c I don't have a blender and they were still light and fluffy. Be careful when cooking, they burn easily. Cook on medium heat.
I made these for breakfast this morning and we really enjoyed the sweet, light texture. My only change would be to add a pinch of salt. I'll be saving this one in my recipe box and definitely make these again.
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Pancakes I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 143
Using buttermilk gives these pancakes a nice tang and makes them fluffy.
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