Reviewed: May 24, 2009

Love it. I add vanilla and cinnamon.

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purplesun7

Cooking Level: Expert

Living In: North Little Rock, Arkansas, USA

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Reviewed: May 24, 2009

Easily a 5 star recipe! Wonderful flavor, great texture. A huge hit!!

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MOMX6BOYS

Cooking Level: Intermediate

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Reviewed: May 24, 2009

Thank you for a great recipe for buttermilk pancakes!! After moving to Denmark it has been rather hard to find a recipe where the whole family is satisfied. Finally... everyone agrees..this is the best! Did not change a thing, just followed the recipe.

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Jan

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Reviewed: May 23, 2009

We make them all the time. TIP: use "Bulgarian Cultured Buttermilk"--much better than standard buttermilk. Also, Splenda works fine here; no need for sugar. Also: no need to oil the pan if you use Teflon. We use two pans to get the pancakes made more quickly.

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Foovius Foo

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Reviewed: May 23, 2009

These pancakes are amazing!! Great, fluffy restaurant quality. The only reason I am giving 4 stars is because mine 'deflated' and I'm not sure why. The boyfriend said they are 'ridiculous!' I also added in cinnamon, nutmeg and vanilla because that is how we roll :) This is now our go-to recipe.

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Jacque J

Cooking Level: Intermediate

Home Town: Eau Claire, Wisconsin, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 22, 2009

Superb recipe!I followed the advice of others and let the milks and eggs sit at room temp before mixing them into the dry ingredients till just combined. Then I let the batter rest for at least 15 minutes, which I read "relaxes" the gluten in the flour and allows the baking powder and soda to act on the flour to produce the desired airiness. Also, as per a reviewer's suggestion, separated the whites from the yolks of the eggs, beat the whites till foamy then gently folded in the liquid mixture. Added a dash of vanilla and cinnamon to the batter, as well as adding more milk about 1/2 cup,since I prefer thinner pancakes. Because of this I ended up with at least 20 pancakes, not counting the ones that got eaten by DH and yours truly. Pancakes were as fluffy as pillows and oh so tender. Delish with vanillin sugar sprinkled on top! Making this recipe does take time to make but the results are well worth the effort.

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irene hillier

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Reviewed: May 22, 2009

My husband has not ever really been a pancake fan and since I started using this recipe he really likes them now. All of us (our 4 kids, myself and my husband) think this is the best pancake recipe we've ever tried.

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YDK

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Reviewed: May 16, 2009

Awesome recipe, very easy. Only change I made was to separate the eggs. The yolks got mixed with the milk mixture, and the I beat the whites to soft peaks. Once the milk mixture was mixed with the dry ingredients, I folded in the whites until they were JUST BARELY incorporated. Very very fluffy pancakes.

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KAREN1109

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Reviewed: May 15, 2009

I cut this recipe by 1/3 and it was perfect for breakfast for me and my husband with some bacon. I wouldn't add vanilla cause the tang of the batter is what makes it special, plus vanilla tends to make pancakes thin and runny. Delicious the way it is. Thanks for the great recipe!

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MaiaBear

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Reviewed: May 12, 2009

I made these at work and they were great. I followed the recipe as written. They were very light and fluffy. Hope to one day to own a buisness and these will be on my menu. Thank you.

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nay nay

Cooking Level: Expert

Home Town: Athens, Tennessee, USA

Living In: Soddy Daisy, Tennessee, USA

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Reviewed: May 4, 2009

This recipe was what I was looking for. The only change I think I'll make is substituting regular milk for 1/2 of the buttermilk. If you really like the buttermilk flavor keep as is.

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D. J.

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Reviewed: May 3, 2009

I followed the recipe exactly and they were the best pancakes I've ever tasted. I burned my first one and tossed it aside. While making my next one I nibbled the rejected one. Even with being burnt on the outside and raw in the middle it was the tastiest pancake ever, so you can imagine how delicious the ones that came out perfectly were. The pancakes were very fluffy and puffy, not flat at all like some reviews complained of - I suspect the people who got flat cakes didn't follow the direction to stir until *just mixed*, as over-stirring will indeed make them go flat. Once you try this you will not even be able to imagine going back to a box mix. Just a splendid pancake recipe!

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Molly C

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Reviewed: May 3, 2009

It was my first time making a batter from a recipe versus buying a box... needless to say, I was a bit nervous. I followed the directions to a "T" and these pancakes came out perfect. We threw in some blueberries while they were on the griddle and they were actually better than we've ever had at a restaurant. Thanks!!

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Mike

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Reviewed: May 2, 2009

Excellent! I halved the recipe & it made 7 - 8 pancakes. I wil absolutely be making these again & again- a real treat.

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tazno

Cooking Level: Expert

Living In: Toms River, New Jersey, USA

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Reviewed: May 2, 2009

I used this recipe this morning. We loved it! I did however make a few changes. I did not have enough buttermilk (I only had 2 cups) so I used the 2 cups of buttermilk with 12 oz. of Blueberry Yogurt. Also instead of the melted butter, I used 3 tbs. of oil. They turned out great!

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Queenie5132

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Reviewed: May 2, 2009

This is a keeper! I made mine naughty and nice. I added some wholewheat flour to the white, I used an egg replacer 'Ener-G' instead of a real egg and I added 2 teaspoons of Vanilla Essence and some Chocolate chips :-)which made the pancakes a bit healthier and a bit yummier :-)

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CaymanClair

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Reviewed: Apr. 26, 2009

pretty good. But to me they lacked a little flavor. I loved the texture and the fluffyness but something was lacking. The batter will look lumpy but don't worry the lumps will dissolve. I will try again and add some extra flavor like vanilla and then re-post my comments..

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3XMOMMY

Cooking Level: Intermediate

Living In: Fredericksburg, Virginia, USA

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Reviewed: Apr. 26, 2009

I had some extra buttermilk I needed to use up, so I thought I'd try this recipe. The flavor is good, but they are too thin, dense and eggy for our taste. Judging from the number of rave reviews, I guess a lot of people like their pancakes this way. We prefer them thick, light and fluffy and usually use the Good Old Fashioned Pancakes recipe from this site.

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