Reviewed: Sep. 24, 2009

I'll never buy mix again! I scaled it down to 8 and had more than enough for 2, but as they were so delicious we ate most of them anyway. So light and fluffy!

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honey chile

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2009

These are so good! The last time I made them, I did add an extra 1/2 cup of milk because previously the batter was so thick that the pancakes were doughy in the middle. Excellent recipe!

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Celeste

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Reviewed: Sep. 20, 2009

This recipe makes the most delicious pancakes! they are light and very tasty. My husband loved them, says they are better than grandma's. Thank you for the recipe.

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almaG

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Reviewed: Sep. 20, 2009

Yum-O! This is by far the best pancake recipe I have ever tried! I cut it down to serve 6 instead of 12, and then froze the leftovers individually wrapped in cellophane. Thanks for the great recipe!

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Mom of 2

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Reviewed: Sep. 19, 2009

Wonderful and easy to cut down to just enough for my husband and I. Added pecans. Will use this recipe again!

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LAYLA207

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Leesburg, Georgia, USA

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Reviewed: Sep. 13, 2009

These were the BEST pancakes I've had! I let eggs, melted butter, and both milks sit out for an hour before starting. As recommended, I added a dash of fresh lemon juice and vanilla. And right after I poured 1/4 cup batter per cake on the hot griddle, I sprinkled in fresh blueberries. I ate several plain--terrific! Halved the recipe and it made 15 four inch pancakes. This is going to be a regular at my house.

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SMGRUHLKE

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Reviewed: Sep. 11, 2009

I have made these many times always great! I scale to 8 to use 2c buttermilk and mix all the wet with the warm butter and get fluffy pancakes. I do add some vanilla and these are our favorites

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raising3cains

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Reviewed: Sep. 11, 2009

Very good, Add just a little bit of vanilla in them and they turn out perfect!

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Cassie

Cooking Level: Beginning

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Reviewed: Sep. 10, 2009

Made these following the recipe and they came out perfect. It was my weeekend to make breakfast on Sunday and my wife loved these pancakes. No need for us to have anothe recipe in the house now since we will always use this one.

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DaveMW

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Reviewed: Sep. 7, 2009

DELICIOUS! Way to much for just me, a 1 year old, and a 3 year old. I should have made less batter. I'm sure my 3 year old will love the leftovers though. (You just keep them sealed overnight then toast them the next day.)

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Katherine

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Reviewed: Sep. 1, 2009

These were good. I scaled the recipe back to feed 4 and even for the 4 of us there were leftovers. They were fluffy and good. I followed another reviews suggestion of letting the eggs and buttermilk sit out...YUM! My 1 year old at 2 big pancakes! Thanks for the recipe!

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GessicaAbsi

Cooking Level: Expert

Home Town: Rochester, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Aug. 30, 2009

My boyfriend and I had these on Sunday morning . I use a yogurt type product called Kefer in place of buttermilk.....DELICIOUS!!!! SW

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Susan W.

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Reviewed: Aug. 23, 2009

These pancakes are delicious. I substituted the melted butter with grapeseed oil. I imagine they're even more delicious with the butter, but I was in a bit of a hurry making these. Do try!

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Kirsten

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 23, 2009

These were great. We reduced the recipe to 8 servings hoping to have leftovers to freeze but we ended up eating them all. We followed the recipe exactly for measurements and ingredients. however we were too hungry to wait for liquid mixture to settle to room temperature so it was a little cool when combined, which is possible why we found some of the pancakes didnb't cook all the way through. We ended up using slightly less than half a cup per pancake and cooked them on fairly low heat to get them cooked all the way through without sacraficing fluffiness. Will try again when we are less impatient!!!

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manisha

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Reviewed: Aug. 16, 2009

I scaled it to two, and the recipe made 2 pancakes, and it hit the spot. I rarely eat pancakes, so these would be good for the once-a-year pancake craving.

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adventureseeker

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2009

Just perfect. I used a 1/2 cup to measure them out and got 7 so far with probably enough left for 5-7 more. I didn't add anything and they came out just fine, nice and fluffy. It's all about how well you mix the batter and how you cook them. My kitchenaid mixer surely helps! These tasted like some of the best pancakes I've eaten at a restaurant.

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SNOH8R

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Aug. 14, 2009

excellent, my family loved them!

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Donna Freed

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Reviewed: Aug. 13, 2009

I've never had pancakes so wonderful in my life. Although it was only the first few each time I made them that turned out fluffy. The longer the batter sat, the more like crepes they became. I barely mixed the batter- in fact the "crepes" cooked with flour chunks in them. I would love some advice if anyone else has had this happen. I absolutely loved the flavor. I won't give up.

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tadams76

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Reviewed: Aug. 12, 2009

Delicious! Best buttermilk recipe I've tried!

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Dena Burk

Cooking Level: Intermediate

Home Town: Marshall, Texas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 9, 2009

I consider myself to be a pancake snob - and this recipe passed my test. In fact, I can't remember ever making or eating a lighter, fluffier pancake - and I didn't even have buttermilk on hand. I used 3 T. fresh lemon juice and then enough milk to complete the 3 cups that the recipe calls for. In lieu of the other 1/3 c. milk, I beat in an equivalent amount of sour cream. These were fabulous, and I want to thank "burygold" for the treasure!

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