Reviewed: Nov. 4, 2009

This recipe is wonderful. The only thing I do different is add a little vanilla extract.

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Susie

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Reviewed: Nov. 4, 2009

Great! We love pancakes, and this is one of our favorite recipes to make.

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Misty Stagg

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Reviewed: Nov. 4, 2009

I scaled down the recipe (for obvious reasons) and let the wet ingredients sit out at room temp for about an hour before mixing. The flavor was great, and they turned out light and fluffy with pefect texture. Definitely a keeper.

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jules

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Reviewed: Oct. 31, 2009

Ok so I had never made pancakes before from scratch figuring the boxed mixes were quite fine. But then I had some buttermilk left over from another recipe,had some time to spare on a rainy Saturday morning and I decided to try my hand at these. Well, I will never use a mix again! These were delicious. It's just me so I cut the servings down to 4 (one third of the ingredients). Other than that I followed the recipe exactly. I did let the butter cool completely before adding to the other wet ingredients and I let the wet ingredients sit for about an hour prior to mixing.(as suggested by other reviewers) I was also very careful not to over mix. The pancakes were sooo light and incredibly fluffy.Delectable even without syrup. Easily the best pancakes I have ever had! The recipe does yield a lot though because even after I thirded it, I used a 1/2 cup measuring cup and still ended up with 5 large pancakes. Watch the heat too if you are using an electric stove..medium heat was too high and scorched my first one..

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BAJANCHEF

Cooking Level: Expert

Home Town: Bridgetown, Saint Michael, Barbados

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Reviewed: Oct. 31, 2009

These were really good. I had some mini-chocolate chips and added them during the cooking. I gave 4 stars because I would have liked them to be a little fluffier. I may have to work with the recipe a little to make that happen.

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CHEVYJAX

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Oct. 30, 2009

Easily the best pancakes I've ever had. I combined them with the Cinnamon Cream Syrup from the site and it was a match made in heaven

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TruthKid

Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA

Living In: Fort Drum, New York, USA

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Reviewed: Oct. 29, 2009

This is a great staple recipe at our house and we double the recipe when we make it. We replace the white flour with 100% whole wheat and the butter in the recipe for corn oil. (I still put butter on top and didn't want to over do it!) Great with chocolate chips and berries in the batter too!

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Isaiah 40:31

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Reviewed: Oct. 25, 2009

Great pancakes! Makes enough batter to feed a hungry crowd. So, no more having to double a recipe. One batch of these pancakes and my guys were satisfied.

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Kat

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Reviewed: Oct. 25, 2009

really great pancakes....reminded me of the really good ones at my favorite breakfast restaurant! Will make these from now on. Make a big batch and freeze the rest to eat through out the week. Awesome, Thanks!!

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Ganurse

Cooking Level: Expert

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Reviewed: Oct. 24, 2009

These pancakes are fabulous, and also make terrific waffles! If you are patient, I do think they turn out better if you can let the batter sit awhile, and it is wonderful the next day. I feel a little sad if I don't make these on the weekend. :-)

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darlingj

Cooking Level: Expert

Home Town: Worland, Wyoming, USA

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Reviewed: Oct. 22, 2009

These have to be the best pancakes I have ever had!

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Karen

Cooking Level: Intermediate

Living In: Amherst, New York, USA

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Reviewed: Oct. 22, 2009

Forever looking for a great pancake recipe and now I finally found it. I love these pancakes the whole family does. I always follow the instructions and ingredents to the last detail. Pancakes always comes out great. Thanks for ending my search, the whole family says thankyou.

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ayana

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Reviewed: Oct. 20, 2009

I think these were the best pancakes that I have ever had! YUM! The only change was to add 1/4 cup of white sugar opposed to 3 tbsp. I din't get my ingredients to room temp like some suggested..and my pancakes were fluffy and delicious. Will make again and again and again.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Oct. 19, 2009

Something was up...these would have been better as crepes than pancakes. Are you sure it really needs that much liquid? 3.5 cups liquid to 3 cups four was way too runny. Better after I added 25% more flour. Maybe sitting longer would help but I didn't have time.

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kbcbrown@centurytel.net

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Reviewed: Oct. 17, 2009

I've tried a lot of made-from-scratch pancake recipes, but this one is truly the best. I doubled the recipe & the pancakes turned out great. This will probably be the recipe I use from now on.

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C.P.

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Reviewed: Oct. 11, 2009

I reduced this recipe to 1/4 batch because it was just for me. It still made 12 pancakes. I can't imagine the reduction affected the taste. Perhaps my buttermilk did but they really weren't that great.

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heidi41271

Cooking Level: Intermediate

Living In: Geneseo, Illinois, USA

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Reviewed: Oct. 11, 2009

PERFECT!!! I did as another reviewer suggested and mixed it all up the night before and left it in the frige overnight. So much easier than mixing it in the a.m.! Made with sausage links and it all came out super yummy, BF is a pancake connisuer and declared them THE BEST! I keep the done ones on a plate in a 225 degree oven to keep them warm while doing the rest so we can sit down and eat all together rather than serving one at a time. Scaled it down to 8 and ended up with 10 good sized pancakes, froze 4 with waxed paper between them for next Sunday =)

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Starlet

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

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Reviewed: Oct. 10, 2009

This was my first attempt at making pancakes from "scratch." The taste was far superior to that of a mix, but the consistency of the batter was very thin, and the pancakes turned out flat, not light and fluffy, but soft and spongy. I'm wondering if it's because I substituted lemon juice in the milk since I didn't have buttermilk. Although I was disappointed with the texture, I will try again soon, but will use real buttermilk next time to see if that is the problem. The taste merits another attempt -- they're delicious.

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