Reviewed: Nov. 26, 2009

I made this recipe today using “whole,” “clean” foods and it was spectacular! I used buttermilk for the entire recipe (what else are you going to use all that buttermilk for?), sucanat instead of sugar, whole wheat pastry flour, coconut oil to replace butter, and ½ the amount of light agave nectar instead of corn syrup. I cannot believe how decadent this dish is and healthy too! My boyfriend does not like to eat healthy AT ALL and when I served this dish to him he couldn’t get enough of it! I was thoroughly impressed with how easy it was to convert to clean eating…

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diannemw

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Reviewed: Nov. 21, 2009

loved it, used regular milk instead of buttermilk (what we had on hand) and tasted great!

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Jamie Jensen

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Reviewed: Nov. 2, 2009

The pancake is like any other german or ovenpuffed pancake ive had, but the syrup is amazing. It makes the whole dish. I wont make any other kind of syrup again. ty.

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darthotto

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Reviewed: Oct. 8, 2009

We really liked the sauce, but like other reviewers I found that I needed a bigger pan than what I orginially started with. I thought the pancake complimented the sauce well, the texture was more like an omlet than a pancake. I am definitely going to make the sauce again, but I think I might look for a more pancake-like pancake.

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sweetpea12879

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Reviewed: Sep. 22, 2009

The syrup is delicious! It's like caramel sauce. Although you have got to use a very large pan. I had a medium saucepan in the beginning and it boiled over. I suspect that's because of the baking soda. I've been making German pancakes served with maple syrup, but this buttermilk syrup is the best and will be the one to use from now on. I didn't have any buttermilk, so I used a buttermilk powder mix instead. I also added 1/2 tsp salt to the pancake. Everything else was exactly the same. I love German pancakes because they're so versatile and are a wonderful combination with sweet syrup.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Jul. 22, 2009

This sauce is the most wonderful tasting I have ever made ,it's wonderful ,and my bf took it in his lunch today !!!!!!!! He loves it I can't wait for my kids and grandkids have a try ,,they will be hooked !! Thanks so much for sharing it with us. Sue

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Sue Zomar

Cooking Level: Expert

Living In: Ashcroft, British Columbia, Canada

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Reviewed: Jul. 20, 2009

This was excellent. The buttermilk sauce is the bomb!! Very sweet and ooey gooey. Easy to make too. Pancake was fine too.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Jul. 18, 2009

the pancake was too eggy, the sauce tasted like baking soda... next time i will try with less eggs and less baking soda... my son and bf liked it

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mariaj95376

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Reviewed: Jul. 15, 2009

Very good. Reminded me (like others) more of french toast than a pancake. My dh said it reminded him of a large omlett. The sauce was very good, but a little sweet for me. Next time I'll reduce. Thanks for sharing!

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banshezmom

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Jul. 1, 2009

So so so so yummy! My husband loved it too!! Be careful not to overcook the dressing. I did but it was still good - it just was overly caramelized.

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lesliediane

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Reviewed: Apr. 6, 2009

So good! I love everything about both the pancake and yummy sauce. I use the buttermilk sauce on other pancake recipes and crepes.

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NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

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Reviewed: Mar. 9, 2009

This was easy to make and delicious. The sauce is very sweet, but its perfect with the pancakes because the pancake is bland, but with a great texture. It is more like a dessert than breakfast, so drink a nice cold glass of milk with the pancakes!

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Memack

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Reviewed: Nov. 30, 2008

This is a family favorite at our house!! I have 4 kids (all under 12) and I have to double the pancake recipe. I do not double to Buttermilk sauce and I still have extra sauce. I served it with strawberries and whipped cream and bacon this morning. I downloaded pictures of both.

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LOGUECLAN

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

Living In: Nampa, Idaho, USA

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Reviewed: Sep. 15, 2008

I've been making German Pancakes for some time now, but this time I made the Buttermilk sauce to go with them, WOW!!! My kids wanted syrup untilt the tasted the buttermilk sauce. Great recipe.

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SNICKELIE

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Reviewed: Sep. 8, 2008

Everything about this was good! The pancake was a good base for the sauce - but didn't have much flavor on it's own. The sauce was basically a caramel sauce. I did cut down the sugar in the sauce to 1 cup like has been suggested and it was plenty sweet. My husband switched to maple syrup on his second piece because he felt it was too much like eating dessert for breakfast with the buttermilk sauce on it. I'm all for dessert any time of day, so it was great!

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sugarmagnolia98

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2008

Superb and easy to make!!! Everyone enjoyed it and I will make it again! What a wonderful change.

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UMIMAN

Cooking Level: Expert

Home Town: Chetek, Wisconsin, USA

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Reviewed: Jul. 5, 2008

Sinfully good...a very yummy weekend treat. My husband loves German Pancakes and I have tried several recipes and we are going to stick with this one. The sauce portion of the recipe makes a lot so I would probably make 1/2 next time, but it does seem like it would be good on other pancakes or french toast. One thing to note about the sauce is that it gets very foamy, very fast so keep an eye on it and use a sauce pan that is much bigger than you need...with all the sugar it wouldn't be fun to have it boil over! ***As an amendment to my earlier comment: My family is now totally addicted to the sauce, so much so that I actually make a double recipe since it saves well. I do add the baking soda in after I remove it from the heat to help with the foaming up and due to reasons of guilt since we are eating it more often I have cut the amount of butter in half and it is still great!

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MamaMia72

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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Reviewed: May 6, 2008

Just the way my grandma use to make them. MMMM! My kids love them too. As kids we always use to love to see how big they got in the oven.

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Alisha

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Apr. 23, 2008

The sauce was fantastic, but I didn't like the "pancake" at all. It tasted more like a fritatta with syrup. My husband and son liked it, which is why I gave it 3 stars.

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gztg44

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

So...Stuffed!!! I had THREE plates of this for Breakfast, when normally I don't eat much - if any - breakfast. Wow, this is so yummy and unbelievably easy! I did add a touch of cinnamon, nutmeg and vanilla to the egg mixture. And, for the sauce, I took What a Dish!'s advice of cutting the sugar to 1 cup and dropping the butter down 2 tbs. And, finally: I used a 2 qt saucepan, which resulted in my needing to scrub the floor from the boiling over. Definitely use a LARGE pan / pot for the sauce.

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