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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DORISBER

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Reviewed: Oct. 10, 2009

I think you're making me gain some pounds here :D Will never make any other recipe than this, it's perfect :D, ty

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Rita

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Reviewed: Oct. 10, 2009

This recipe is delicious. I highly recommend that all of the liquid ingredients are at room temperature before mixing with the dry ingredients.

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Brooke

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 5, 2009

The only problem with these pancakes is that you eat too many of them and get over full! We all love them.

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StubbsPub

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Reviewed: Oct. 4, 2009

The best homemade pancakes I have ever had!! Very light and fluffy!! The only thing I'll change next time is add a little Vanilla to the batter for flavor. Will definitely be making again!!

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NataliaP

Cooking Level: Intermediate

Home Town: Wittlich, Rheinland-Pfalz, Germany

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 4, 2009

I didn't have buttermilk, I put 1 tbsp of white vinegar, then poured the milk in to the "1 cup" line, & let it sit for about 5 min. I make these every Sunday, it is a recipe I use regularly and comes out perfect each time

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Gen

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

While the taste was fine, I would rate it at just that, fine. The pancakes were flat (and as my 4 year old put it, squiggly... which made it hard to cut) good pancakes should be fluffy, crisp yet not crunchy. I have made better but lost my favorite recipe... guess I'm going to have to keep looking for a comparable one!

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Photokatt

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Reviewed: Oct. 4, 2009

The BEST pancakes ever!! My family agrees. Thank you so much for the recipe!

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All About Cooking!!

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Reviewed: Oct. 3, 2009

I had some buttermilk in my fridge that needed to be get rid of, so I thought that I should try this recipe when I saw it. Little did I know that I would stumble upon the best pancakes I have ever had in my life! I only used 1/3 of the recipe, because my family is small. I ran out of maple syrup, so I increased the sugar amount to 1/4 cup. Also, since I had no milk, I used all buttermilk instead. The batter can be kept in the fridge and used later. I can't wait to try some variations with this recipe!

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M. R. Phoenix

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 29, 2009

I've made these several times...they are always fantastic. I especially enjoy that slight tangy flavor that comes from the buttermilk; when I get a craving for diner style pancakes, I make these and have enough to satisfy the craving...they are awesome with real maple syrup.

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mistandfog

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Reviewed: Sep. 27, 2009

Great recipe! Very light and airy. This recipe makes a ton of pancakes, but since they are so light and airy, you don't feel bloated after eating them. I made the mix the night before and let it sit in my fridge overnight. They were fantastic the next morning.

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The Bakestress

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

These are truly amazing buttermilk pancakes. I've added blueberries and chocolate chips and they've been a huge hit for my family!

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Jillian

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Reviewed: Sep. 25, 2009

FLUFFY, LIGHT and HEAVENLY! Buttermilk is the key so don't substitute it! (I can't drink the stuff so I use the leftover for Irish Soda Bread.) You need medium heat and I had to experiment with it the first time. Just remember your stove setting for next time. Cook each side for about two minutes (make a note of the cook time too!). At various times I've tried adding very ripe bananas, or chocolate chips (made a yucky mess), or nutmeg or cinnamon. But to me they are best as is with just a pat of REAL butter and REAL maple syrup. Leftovers can be refrigerated but I've found they can't be brought back to full life (kinda like zombies...they'll only be a reflection of their former glory).

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