Reviewed: May 27, 2012

Love! I substitute 1/4 of the white flour with whole wheat and feel better about eating these :)

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Reviewed: May 25, 2012

wonderful!! the i took another raters advice and separated the yolks and egg whites and folded the egg whites at the end. i also used butter flavored crisco for taste and texture. it was yummy!

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Armywife2248

Cooking Level: Expert

Home Town: Anniston, Alabama, USA

Living In: Mcdonough, Georgia, USA

Reviewed: May 22, 2012

These are wonderful! Fluffy, and delicious with nice crispy outer edges.. I used whole wheat flour and coconut oil and they absolutely melt in your mouth. However, this recipe made about 4 average sized pancakes and my 2 and 3 year old ate ALL of them So I suggest doubling if you are feeding more than 1-2 people. This will be my 'go to' recipe for pancakes from now on. Thank you!

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karady0910

Cooking Level: Expert

Reviewed: May 16, 2012

awesome recipe...i added 1 tbsp of vanilla and had to sub brown sugar for white ( thanx to my daughter playing chef and not tellin me we were out ) but the pancakes turned out great !!

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alemke07

Reviewed: May 10, 2012

amazing recipe! i 1/4ed it for just me, and used margarine in place of shortening, and it turned out great!!! made 3 smallish superfluffy pancakes. yum!

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K8y

Cooking Level: Beginning

Living In: Woodstock, Ontario, Canada

Reviewed: May 7, 2012

simple and easy, just what I was looking for. I find the simplest recipes for pancakes the easiest to work with. They are the most versatile and I can do whatever I want with them, adding any spice or fruit to the mix I want. I ground oatmeal and used it instead of flour and used peanut oil instead of shortening. Then added cinnamon and nutmeg.

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sscross

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Reviewed: May 6, 2012

This is, by far, the best pancake recipe I've found on here. The ONLY adjustment I made was adding more milk, because I found the batter to be a little to thick to cook right as is. Otherwise........these are tasty, and SUPER fluffy and delicious!

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OneSmarmyMama

Cooking Level: Intermediate

Home Town: Redding, California, USA

Reviewed: May 4, 2012

Like the taste of these.

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jkslice

Reviewed: May 1, 2012

One of the best homemade pancake recipes on here. I used butter rather than shortening (as all I had was lard, and don't care much for the taste) and they came out all right. The only thing I found was that the salt stands out a little too much. Next time I might use less, or add a little more sugar.

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Chris

Cooking Level: Intermediate

Living In: Addison, Illinois, USA

Reviewed: Apr. 27, 2012

while i agree that this recipe only feeds 2 adults in our house, we really like it. we have a baby with food allergies, so rice milk, coconut oil for the shortening and half a banana (plus tblsp water) for the egg were all substituted and the recipe worked perfectly. thanks!

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