Reviewed: Nov. 9, 2009

All I can say is, I will not buy another box of ready made pancakes again. These were great.

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VAGolf53

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Reviewed: Nov. 9, 2009

I have tried in the past to make pancake batter but for some reason my pancakes always turn out flat and horrible. This is the first time they came out the way proper pancakes should! I was so happy :o) The only thing, which is my fault entirely, I was eyeballing the vinegar measurement and I think I used a tad too much. They still tasted great though!

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melissa

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Reviewed: Nov. 9, 2009

These got an enthusiastic thumbs-up at our house. I used apple cider vinegar instead of white and the taste was wonderful, very buttermilky. Thick, luscious pancakes. Next time I make them, I'll double the recipe, since-- at least in our house-- these quantities yield just enough for two servings (we like a stack).

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CookieWeasel

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Nov. 8, 2009

I made these because the reviews raved about them but honestly I am not that impressed. I guess it depends on how you like your pancakes. I've had fluffier ones from other recipes on here. You really do need to let the batter sit for a while before you fry them up otherwise they are way too dense. We had to make this twice because the first time they were horrible, barely cooking in the middle. The second time we let the batter sit and they were better but not amazing like I had hoped.

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Elie

Cooking Level: Intermediate

Home Town: Hillsboro, New Hampshire, USA

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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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JSlot

Cooking Level: Expert

Home Town: Summerville, South Carolina, USA

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Reviewed: Nov. 8, 2009

Awesome! My whole family loved them.

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LisaMarie

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

Fluffy and tasty. I would not change a thing.

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Jana

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Reviewed: Nov. 8, 2009

Delish!!!!!

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Luv2Cook

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Reviewed: Nov. 8, 2009

I made these this morning for breakfast. They were wonderful!!! Everyone enjoyed them. My only change in the recipe was to add a small amount of vanilla.

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Josiegirl67

Living In: Shiloh, North Carolina, USA

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Reviewed: Nov. 8, 2009

This is the first review I have done after being on this site a few years. I LOVE pancakes and these are the best i have ever made. They taste just like something you would get in a diner. I have looked for years for the best pancake recipe, my search is over! Thanks for the recipe!

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CCMICKEYM

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

Awesome even without the souring of the milk!

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DPALACIOS

Home Town: Brooklyn, New York, USA

Living In: Miami, Florida, USA

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