Reviewed: Feb. 2, 2008

These pancakes are perfect! So fluffy and yummy. I add some wheat germ and I think it just makes them even tastier.

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Reviewed: Jan. 30, 2008

These were average at best. I followed the directions exactly but they were really really bland and flavourless and a bit crumbly. I wouldn't make them again. I grew up on buttermilk pancakes, maybe that's the difference.

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lisahnadew

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Reviewed: Jan. 30, 2008

Really nice pancakes. The only thing I changed was using butter instead of shortening and that gave it a really nice flavor. Will be using again and again! Cheaper than store-ready mix!

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GREENDAYCHICK2

Cooking Level: Expert

Home Town: Belton, Texas, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Jan. 28, 2008

These are very good and easy to make. I make them up a couple times a week for my little boys and they gobble them right up. They soak up the syrup and taste yummy!

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MUTHERMCREE

Cooking Level: Intermediate

Home Town: Baldwin, Maine, USA

Living In: Portland, Maine, USA

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Reviewed: Jan. 27, 2008

Truly the best scratch pancake batter I've ever made! An absolute keeper. It's got all the right ingredients and proportions, so it makes a good base to experiment with. I used self rising flour (and omitted the baking powder), and used 1/4 heavy cream and 1/2 cup of milk, and 2 tablespoons of malted milk powder. Also, as another reviewer suggested, I used unsalted butter instead of shortening. I'll be passing this recipe down to my children and grandchildren! P.S.: The ad-libs are not attempt to re-write the recipe; just to make the point that if you don't have a certain ingredient in your pantry or fridge (BUMMER!), or if you just want to play around substitions can work out fabulously!

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Evette

Cooking Level: Expert

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Reviewed: Jan. 27, 2008

My girls didn't care for these, my 9 year old said they were tasteless, hubby ate them and didn't complain. I did add some vanilla extract, the texture was nice, and they rose nicely on the griddle. Probably won't make again. Thanks anyway.

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SLJ6

Cooking Level: Expert

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Reviewed: Jan. 25, 2008

I've been looking for the perfect pancake recipe on this site--I think I've found it! I used margarine in place of shortening and omitted the salt. I made mini pancakes (about two tablespoons of batter each) and they were fluffy, melt-in-your mouth, and cooked to a beautiful golden brown. I added butterscotch chips to half the batch and suggest it. I don't typically like pancakes (usually make them for my family), but I LOVE this recipe in terms of taste, texture, and presentation. 5 stars!

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{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

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Reviewed: Jan. 24, 2008

I have been looking for a perfect pancake reicpe FOREVER..then one day I came upon this recipe and WOW. Mission Accomplished. Thanx for the recipe

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Hikaru

Cooking Level: Beginning

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Reviewed: Jan. 23, 2008

This is the very best pancake recipe I have made. Much better that the box stuff! Should be called perfect pancakes.

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HEIDI04418

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Reviewed: Jan. 22, 2008

The title of this recipe isn't lying! I found this recipe in my Taste of Home cookbook and, without reading reviews online, decided to try it out. I ended up with 8 small-medium sized pancakes- but that's okay b/c it was only me and my husband and the pancakes come out quite thick. As usual, I doused mine in butter and syrup, while the hubby ate them plain. I received no complaints!

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Jillian N.

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

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Reviewed: Jan. 21, 2008

It's taken me 4 years of being married to find a good pancake recipe that I don't have to cut in half (and somehow ruin). It makes just enough for my husband and I. I use butter instead of shortening (same amount) and my husband loves these!

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SoBlessed

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Reviewed: Jan. 20, 2008

These were great pancakes! The batter was a little thick so we added about 1/4 cup of extra milk, plus a little vanilla. I also used butter flavored shortening since I had some to use up. My kids loved them, and this is such an easy recipe I will use it again for sure!

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Jan. 20, 2008

These were great; everything you want in a recipe - easy, fast, cheap and delicious. I added honey and cinnamon to the batter and also threw in some blueberries. A family pleaser! Thanks for sharing this great recipe!

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Sweet Dolly

Cooking Level: Expert

Home Town: Warrenville, Illinois, USA

Living In: Lockport, Illinois, USA

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Reviewed: Jan. 14, 2008

Yum. Does not serve 4 though! I doubled the recipe and it fed 3 of us with 2 pancakes left over. I am still looking for something a little less dense but these are good anyway. Definitely better than the box mix. I added chocolate chips to the last bit of batter and made a few that way. We at them for breakfast yesterday and now my toddler is eating a beanut butter and chocolate chip pancake sandwich for a "special" lunch.

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Stacey1021

Cooking Level: Intermediate

Home Town: Seaford, Delaware, USA

Living In: Gettysburg, Pennsylvania, USA

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Reviewed: Jan. 13, 2008

Best Pancakes Ever!!! I used melted butter to make them and they are GREAT!

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James Sprague

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Reviewed: Jan. 12, 2008

Bye-bye Bisquick. I've (finally) found my pancake recipe! I followed the recipe exactly and really enjoyed the flavor and texture of these pancakes. Just to try it out, I might replace the milk with buttermilk next time. But they're also perfect as is.

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Kari

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Jan. 11, 2008

I tried this to see if I could improve on the "from scratch" recipe that I normally use, and this honestly wasn't that great. The shortening formed small lumps and grossed me out when biting into the pancakes.

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Audrey

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Jan. 9, 2008

The pancakes turned out absolutely great! Really fluffy, however I replaced the milk with buttermilk to give the pancakes more flavour and I found that I needed about 2 1/4 cups of the buttermilk because without it, the batter was just a bit too thick. Also, I personally prefer my pancakes a bit sweet so next time, I would use an extra tablespoon of sugar because one teaspoon of sugar from the original recipe did not give much taste to the pancakes. But everything else, I would keep it the same and I will be keeping this recipe with me from now!

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TheresaW

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Reviewed: Jan. 6, 2008

Very good. I added 1 tsp vanilla and 1 tbs sugar.

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Zee

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Reviewed: Jan. 6, 2008

These were the best pancakes from scratch ever. I didn't have shortening so i used butter instead. I didn't melt the butter all the way and left little chunks of butter in the batter. it melted as they cooked. It was good. And I added vanilla.

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