Reviewed: Feb. 20, 2007

Just made these for dinner (Pancake Tuesday) Soooo Good! Didn't have buttermilk so I added a tbsp of lemon juice to 1 1/4 cup regular milk and let it stand for a few minutes. Also added a pinch of salt to the dry ingredients. I put the batter in the fridge for 10 minutes for fluffier pancakes. I actually don't mind the box version (easy and good) but these were just as simple and very delicious!

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Allison

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2007

These are the best pancakes I have ever made!! They are so light, they just melt in your mouth. I wish I could alter the recipe to be a little more figure friendly though. Oh well, sometimes you just have to splurge! No more bisquick for me!

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Sarah Ann

Cooking Level: Intermediate

Home Town: Staunton, Illinois, USA

Living In: Highland, Illinois, USA

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Reviewed: Feb. 12, 2007

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.

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Resizzy

Cooking Level: Expert

Home Town: Wellsburg, New York, USA

Living In: Addison, New York, USA

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Reviewed: Feb. 11, 2007

Used whole wheat flour instead of white. Halved the sugar. Added fresh blackberries. They turned out great.

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Stacie

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Pasadena, California, USA

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Reviewed: Jan. 28, 2007

These were great! I had a bit of trouble telling when to turn them...they didn't "bubble" like my old recipe. Also, I used dehydrated buttermilk and they were good. I didn't use a blender. I just mixed by hand til the lumps were gone.

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wheatrose

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Reviewed: Jan. 3, 2007

Definitely a keeper! So fluffy! I added vanilla.

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 27, 2006

We raved about these pancakes - the best recipe so far that I have tried. I live in Germany, so it's not easy to find similar ingredients here, but this was so simple and turned out great! I took photos, so I will submit them for you. This will be my pancake recipe from now on...fluffy and tasty...yum to the MAX!

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TEXNBELLE

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Munich, Bayern, Germany

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Reviewed: Nov. 22, 2006

Love this recipe. Easy and delicious. I always use half and half with white flour and whole wheat flour. I also adding 1 teas of Vanilla. Thank you for this great recipe.

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DBRENTSON5

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Reviewed: Nov. 12, 2006

Very good pancake recipe! Probably the best I have tried from this site... they tasted almost just like the IHOP version, so I was impressed. Not sure if the blender was the best way to go, because all the flour ended up getting caught up at the bottom. Cut down a little on the oil too (maybe 1/8 c. instead of 1/4c.), but otherwise I kept it the same. Now, if I could just find some butter pecan syrup.... :)

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happychef

Cooking Level: Expert

Home Town: Rockwell, North Carolina, USA

Living In: Concord, North Carolina, USA

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Reviewed: Nov. 3, 2006

This is a great recipe. I've made these several times and my wife loves them. I leave out the sugar, whisking the batter well instead of using a blender, and I use a 1/4 measuring cup to make the pancakes on a non-stick griddle. I also add about a teaspoon of Mexican vanilla when mixing (but that's just me). Syrup really could be optional because of the light texture and good flavor.

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CafeAmericano

Cooking Level: Intermediate

Home Town: Downey, California, USA

Living In: Batesville, Arkansas, USA

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Reviewed: Sep. 25, 2006

Absolutely our favorite pancake recipe. I skipped the blender part and they were still delicious!

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Sarah E.

Cooking Level: Beginning

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Reviewed: Aug. 9, 2006

my family loved these pancakes. my kids wanted seconds and were very full when done eating! thanks for sharing :)

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LIZZYISAMOM2TWO

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2006

Very easy and very good basic recipie. I cut back the oil a bit as well as the sugar.

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Karen

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2006

We always add blueberries in season and serve with maple syrup. I use a cast iron skillet as it seems to add an extra dimension to the flavor.

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CHRISTY7795

Cooking Level: Expert

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Reviewed: Aug. 1, 2006

Followed this recipe exactly except I didn't have baking powder. It didn't matter at all. It still came out absolutely delicious! Put some butter and warm honey on top and everyone loved this breakfast. It is a keeper! Thanks Amber!

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Goldana

Cooking Level: Beginning

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Reviewed: Aug. 1, 2006

Very light and fluffy. I made them into silver dollar pancakes. I poured the batter into a squirt bottle, enlarged the hole in the bottle, and squeezed dollops of batter onto the pan.

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RUBINI

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Reviewed: Jul. 27, 2006

These were delicious! Will definitely make again.

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zanadar

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Reviewed: Jul. 25, 2006

I didn't have buttermilk on hand, so I substituted sour milk. It turned out excellent. I cooked in a non stick pan and didn't have any trouble with them sticking. These were amazing, soooo tasty I'll never use a store bought mix again.

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rainydaze

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 15, 2006

These are SO GOOD. My husband and I make them once a week for dinner. I love them because they are not overly fluffly, and are slightly sweet. They don't even need butter and syrup!!

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