Reviewed: Mar. 28, 2012

Excellent, fluffy pancakes. I stirred this up with a fork and thhe batter is so smooth, it's almost like cream. As a result the pancakes have no flour lumps. They are really terrific if cooked in bacon grease (but then again isn't everything?!?!) Seems to keep well in the fridge for a few days for quick pour pancakes!

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Reviewer:

PlaceOfYes

Cooking Level: Intermediate

Reviewed: Mar. 5, 2012

fell apart when trying to turn them, (first time making this recipe, however) suspect excessive baking soda caused this. I will try them again another time

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Reviewer:

zingeR321

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Cooking Level: Beginning

Reviewed: Feb. 3, 2012

Followed the recipe and these are fabulous. And very quick..

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Reviewer:

jennrobs6

Cooking Level: Intermediate

Reviewed: Oct. 15, 2011

We have these every Sunday before Church. Super easy and delicious everytime!

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Reviewer:

MelodyS

Cooking Level: Expert

Reviewed: Sep. 18, 2011

I love this recipe. I cut the baking powder just a tad, added 1 T sugar and 1/2 t vanilla. So easy. I will make bags of the dry mix and keep in the cupboard so I only have to add the wet ing. Try adding a couple shakes of cinnamon and nutmeg to the dry and 1/2 ripe banana mashed to the wet. These are some awesome banana pancakes.

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Reviewer:

Cathy

Reviewed: Sep. 1, 2011

Loved these pancakes! They are so fluffy and yummy! Also, they were very easy to make :) BTW- the 2 TBS of baking powder was the right amount, that's what made the batter so fluffy!

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Reviewer:

crunchy

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

Reviewed: Jul. 23, 2011

The backing soda Amount has to be wrong! it leaves such a bitter after taste. the only thing that make it scrap by with a passing grade for me was the blueberries that I dropped in.

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Reviewer:

Piecrusher

Reviewed: Jul. 13, 2011

Awesome pancakes. I took the advice of others and added 1T of sugar I also substituted applesauce for the veg oil and used 2t of baking powder instead of 2T as recommended by a friend and these are great! Store bought mix has so much sodium and sugar and Ive been searching with many trials and errors for a great pancake recipe and I believe this is it!

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Reviewer:

Mrs. Mayfield

Cooking Level: Intermediate

Home Town: Waipahu, Hawaii, USA

Living In: Moody Afb, Georgia, USA

Reviewed: Jul. 11, 2011

These are the best pancakes out there!

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Reviewer:

arich01

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

Reviewed: Jun. 20, 2011

I only used two tablespoons baking powder (I make A LOT of pancakes and have learned you don't want too much baking powder to overpower the taste of the pancakes) FOR A DOUBLE RECIPE and I used whole wheat flour instead of AP flour. Because I used whole wheat flour, I knew to increase the milk to a cup and a quarter, only because whole wheat flour likes to suck up liquid. I let the batter for this sit for about ten minutes before using. This recipe turned out well for me and the kids seemed to like it. Next time, I'd like to try this recipe with buttermilk and melted butter. I think that would make this pancake recipe out of this world.

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