Reviewed: Jun. 20, 2009

Simple recipe produces fluffy textured cakes. Replacing the oil with butter would taste even better. *Update: Used half butter and half oil; palm full of wheat germ, sprinkle of cinnamon, pinch of salt and drizzle of vanilla...the best!

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Jun. 14, 2009

This is now my go-to pancake recipe. It's fantastic and the pancakes really are light and fluffy. I tried leaving out the baking powder once and it changed the flavor and composition too much. Pour in a bit of batter and shake the griddle to thin them out in the pan and you shouldn't have too much trouble with them cooking all the way through.

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Brett

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Muskogee, Oklahoma, USA

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Reviewed: Jun. 14, 2009

Finally homemade pancakes that my kids LOVE! Thank you so much for posting this. Next time I will eliminate baking powder. The pancakes were difficult to cook thru as they would rise so high. The taste, however, is perfection!

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MinnesotaNice

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Reviewed: Jun. 10, 2009

i really made a good pancake for once i will defentily keep this recipe

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dareutruth

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Reviewed: Jun. 4, 2009

Good recipe. I like to add some vanilla.

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Rachel K.

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Reviewed: May 31, 2009

Boy, are they good. They are so light and the taste is one you will remember.

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Kenneth

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Reviewed: May 28, 2009

These are amazing ... and soooo easy to make. No more box pancakes for us! :)

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marie

Cooking Level: Beginning

Home Town: Bronx, New York, USA

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Reviewed: May 16, 2009

i made a bunch of these and put them in the freezer. I just mixed them with a whisk, cause it seemed easier than getting out the blender, they were just fine. very good taste i will keep this recipe

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jketron8

Cooking Level: Expert

Home Town: Norton, Virginia, USA

Living In: Kingsport, Tennessee, USA

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Reviewed: May 11, 2009

I have been searching for a simple yummy pancake recipe and this is it!! The family LOVED LOVED LOVED them! light and fluffy - and i just hand mixed - no blender!

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KATHLEENU

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Reviewed: May 7, 2009

too much sugar and I can taste the baking soda. I'd reduce the baking soda by half and add only a couple of tbls of sugar.

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CYBERCIN6

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Reviewed: May 6, 2009

Great pancake recipe. Makes fluffy thick pancakes.

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gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

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Reviewed: May 3, 2009

I'm not going to lie-- I really didn't like these pancakes. They weren't nearly as good as some of the other basic pancake recipes on this site that use only milk. Convenient when all I had in the house was buttermilk, but I won't be making again.

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Courtney

Home Town: Buffalo, New York, USA

Living In: New York, New York, USA

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Reviewed: Apr. 15, 2009

I have made this as written several times. LOVE IT! We make smaller pancakes, and 1 batch feeds our family of 4 just fine. May need to double when my 6 & * year olds get older, but it works for now! I also have made this with real buttermilk and the "homemade" one with lemon juice and milk. Get real buttermilk. It works with the other, but there is just something about the real buttermilk that makes this soooo good!

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TAMMYDACHEF

Cooking Level: Expert

Living In: Rolling Meadows, Illinois, USA

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Reviewed: Apr. 14, 2009

Yummy! This recipe was simple and made five large pancakes. Everyone liked these. Great recipe!

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2009

These were very good. And they were easy. I was leery* of the blender, but they turned out great. I just waited a minutes or two before I poured the batter on the skillet because it was very bubbly. I made them Easter morning. I hoped for them to be fluffier. But they were still yummy. I did not have buttermilk though, so I had to substitute with skim milk. I used the same amount that it called for the buttermilk -1 1/4 cup. That could have made a difference in the texture. But over all it was really good. I also added a tspn of vanilla. My boyfriend kept going "mmmm" after his bites. So I'm thinking I will be making them again soon. :D Thanks for the recipe.

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naomirp7

Cooking Level: Intermediate

Home Town: Lonedell, Missouri, USA

Living In: Ballwin, Missouri, USA

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Reviewed: Apr. 11, 2009

These pancakes are so fluffy and so good! They are the first pancakes I have NOT somehow wrestled with or had to adjust in some way to get it to work. Just follow the recipe and you're good. I would probably add a pinch of salt, but otherwise, these are a keeper in our kitchen.

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Shaunna

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Reviewed: Apr. 5, 2009

I was always taught that pancake ingredients should be gently mixed together, so I was really amazed that the blender method would turn out such wonderful fluffy pancakes. My favourite pancake recipe from now on.

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Anne

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

I followed the recipe exactly & they came out WAY too thick and didn't cook through correctly.

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katess

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Reviewed: Mar. 30, 2009

These pancakes turned out delicious! I followed the recipe ingredients exactly plus added a pinch of salt and dashes of cinnamon and vanilla extract. I used a 1/4 cup measuring scoop to ladle out my batter and it yielded about 12 pancakes.

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Christi Rose

Cooking Level: Expert

Home Town: Hope Valley, Rhode Island, USA

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Reviewed: Mar. 28, 2009

I agree with the other reviews: Light and Fluffy and restaurant quality recipe. I did add vanilla (1 tsp.). i also doubled this recipe for left overs. They freeze great. I put either parchment paper or wax paper between each pancake. I take them directly from the freezer and pop them in the toaster.

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