Reviewed: Nov. 8, 2009

Very good! I left out the soured milk, and just used regular milk. If I had buttermilk on hand I would have used that instead. They turned out fantastically, light and fluffy. The recipe made 4 pancakes, not 8, but it was still plenty for my husband and me.

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Battlemaiden

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Reviewed: Nov. 8, 2009

These were great. I have consistently hated boxed mixes, especially ones that ask you to "just add water." I craved the soft fluffly pancakes I had as a child and this recipe fulfilled that. The only change I made was to use actual buttermilk instead of making the "sour milk" because I had it in the fridge.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 8, 2009

I went on the site to find another recipe and then saw this was the recipe of the day and just the photo had my mouth watering. Since I had all the ingredients, I went straight to the kitchen and whipped up a batch for lunch. These are the fluffiest pancakes I've ever made and they were delish! Next time I think I will try adding a bit of lemon juice and vanilla. I can't wait to make these again when I have family staying over Thanksgiving! I'm sure they will rave about them as well.

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Marsha

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Reviewed: Nov. 8, 2009

Thank you so much for this recipe. I made them dairy free/gluten free and they tasted wonderful!

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BEANSNSTEVE

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Reviewed: Nov. 8, 2009

These babies are melt in your mouth delicious and truly the best pancakes I've ever made. The only thing I did differently was substitute lemon juice for the vinegar. Excellent and thank you Kris!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Nov. 8, 2009

These were super simple to make and the taste was excellent buuuuut they did not cook up as light and fluffy as I thought they would after reading all the reviews. Very good breakfast but will probably not make again.

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OODLES_OR

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Nov. 8, 2009

Great recipe. I add chopped walnuts to the batter and a little cinnamon. In the fall, I add about 1/3 cup of Williams Sonoma's Pecan Pumpkin Butter. What a treat! During blueberry season I add blueberries to the walnuts.

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Gail

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

What a nice weekend breakfast! I didn't change a thing and they were perfect (despite the fact that I burned them a bit, as I do most things). Those suckers must have been at least a 1/2 inch thick! I recommend doubling the recipe; I got six small-to-medium pancakes and might have liked a few more, as they went fast!

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DEADGIRRRL

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 8, 2009

This recipe is a keeper. Double or triple it though. The kids couldn't get enough of these, they just kept coming back for more! Thanks for a great recipe.

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Baking Nana

Cooking Level: Professional

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Reviewed: Nov. 8, 2009

I have been using Alton Brown's pancake mix recipe for the past few years and I didn't think pancakes could get any better. I was wrong!! These are outstanding!!! Thanks for the recipe!!!

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