Reviewed: Jan. 4, 2009

Served 6 kids and 4 adults--doubled the recipe and they were all gone! The dog almost didn't get one!

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higgx5

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Reviewed: Jan. 4, 2009

Easy and delicious. I didn't have buttermilk so I mixed 1.25 tbsp white vinegar with regular milk. Turned out great.

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Linda

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Reviewed: Jan. 3, 2009

This recipe is amazing. I made these for breakfast when my in laws came into town and everybody loved them. This is now going to be our staple every saturday morning.

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alundy

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Reviewed: Jan. 2, 2009

Delicious!!

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Dec. 30, 2008

The most amazing pancakes I have ever tasted! Though I used a mixer because I don't have a blender, but they still came out wonderfully!

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Jenny

Cooking Level: Beginning

Home Town: Pulaski, Virginia, USA

Living In: Christiansburg, Virginia, USA

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Reviewed: Dec. 19, 2008

Delicious! I just added a teaspoon vanilla and some fresh blueberries. They were amazing!

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Jeff

Cooking Level: Beginning

Home Town: Fullerton, California, USA

Living In: Astoria, Oregon, USA

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Reviewed: Dec. 16, 2008

My family loved these pancakes! They turned out beautifully, and so tender! Whenever we make them, there are no leftovers. Thanks for a wonderful recipe!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Dec. 14, 2008

These are great! Wouldn't change a thing!

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Ann

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Reviewed: Dec. 13, 2008

These are fabulous! I prefer to whisk them by hand, instead of using the blender. They turn out spongy when you use the blender.

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Carrie

Cooking Level: Expert

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Reviewed: Nov. 29, 2008

These are super fluffy and delicious. They remind me of the consistency of a pancake mix, only without the stale, boxy taste. Plus, they are just as easy. I love making them in the blender.

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Helene

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Reviewed: Nov. 28, 2008

Seriously one of the best buttermilk pancake recipes I've ever made Suzy! I doubled the ingredients with the exception of the baking powder, baking soda and oil and used powdered sugar instead of granulated. Extremely light and fluffy and my daughter who's home from college thought they were incredible and sends a personal "thank you!"

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Nov. 24, 2008

My family loves these pancakes! I use much less oil(1/2-1 tsp.) and they come out very fluffy and light. I also use powdered sugar and add vanilla(1 tbsp.) and they just love them! They're great with fruit, and my kids eat whatever might be leftover all by themselves!! They're amazing!

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Michelle

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Reviewed: Nov. 22, 2008

Good. I also decreased the sugar as some other reviewers have done.

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RoseRover

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2008

I just found out (by accident) that if you cut out the oil, it would still taste the same AND you can use the amount of oil you cut out to grease the pan rather than putting it in the pancake itself.

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Avilsta

Cooking Level: Intermediate

Living In: Hougang, North-East Region, Singapore

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Reviewed: Oct. 25, 2008

Terrific! I had tried other pancake recipes, and there simply seemed to be not enough fluff. I followed the recipe pretty much exactly, with a bit less sugar and adding some vanilla and cinnamon, and am eating them as I type! They're wonderfully fluffy, and the texture is amazing. I mixed them in a bowl and let my buttermilk (milk +vinegar) and eggs sit out a bit beforehand.

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Shameru

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Oct. 11, 2008

Needs SALT! I had to throw out the first two pancakes before I realized this. Also, they aren't very thick. I was wanting something a little thicker.

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Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Oct. 10, 2008

These were pretty good. I followed another user's recommendation to cut the sugar in half, and add a pinch of salt. However, I think it would have been better with 2-3 pinches of salt. I also added a few handfulls of pecans. Oh, and after the first couple of pancakes, I added a few spoonfuls of flour. The first 2 tasted just fine, but they were excessively runny when pouring them into the pan. I had to cut them apart with my spatula before I could flip them. Overall, a tasty recipe though!

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belle4397

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Reviewed: Oct. 8, 2008

Using the blender for this recipe made it so quick and easy as the batter poured out perfectly without making any additional mess. The pancakes puffed up nicely and were light, fluffy and delicious.

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J

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

I made a large batch of these for the girls from our sleepover. I went with this recipe, so I wouldn't use all my butter. I added in some vanilla and a pinch of salt also. Then I mixed them up in my stand mixer until smooth. I used my 1/4 C to measure them out on the griddle. This batter is runny so they will spread out. I loved that they cut so nicely even after sitting for a bit, not all rubbery like others. The flavor of the baking soda was noticeable though so maybe use less.

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