Reviewed: Nov. 10, 2009

wow! best pancakes ever! major props to dakota for giving us this fab recipe! i didnt change a thing and they taste better than box mix. my toughest critics loved them!!

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LalaLuluJ

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Nov. 10, 2009

Great quick and easy recipe. We have made it many times, as is. We have also added vanilla and oatmeal with a little extra milk. Great!

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jodibodi

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Reviewed: Nov. 9, 2009

These are wonderful!

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TamCook

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Reviewed: Nov. 9, 2009

Mmmm... Delicious and fluffy.

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krufangl

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Reviewed: Nov. 8, 2009

I LOVE this recipe! So simple, and easy to follow. When I cook this for breakfast for myself, I just do 2 servings which make 2 perfect, 6-inch diameter pancakes that are fluffy and just simply awesome. If I only do 2 servings then I have 3/4 of an egg left over which I just make scrambled eggs. This is the perfect breakfast for a weekend morning; especially for a college budget like mine.

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Yummers

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Reviewed: Nov. 8, 2009

I love this recipe! I made this recipe 2/3 times a week when I first found it. It's perfect as is. I sift the ingredients, even though I have a small sifter and it takes some time. The only thing I add is chocloate chips or blueberries. :)

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gesshoku

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Reviewed: Nov. 8, 2009

I used this recipe in my 8th grade cooking class, all of their pancakes came out perfectly. After teaching it to my students, several parents have come to me and thanked me for teaching their kids this recipe. I've used it several times since myself. It's a great recipe that makes big fluffy pancakes. I do add a little extra sugar to them. They might be great with a little maple syrup in the batter. Tip to those of you who experienced flat pancakes with this recipe, check the expiration date on your baking powder, if it's old, your pancakes will be flat!

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Megan M.

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Reviewed: Nov. 8, 2009

Excellent fluffy pancakes - quite delicious.

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Kat Black

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Reviewed: Nov. 8, 2009

Good pick! - made a few adjustments. The proportion of flour to milk was uneven. Added 1/4cup more of milk to give it that normal pancake batter consistency. Also, I held the butter, and added an extra egg instead. (From Tips on Better Pancakes) I separated the yolks from the whites. Beat the whites until it formed stiff peaks and than folded them into the batter. Came out just like on the picture, fluffy, wonderful and not too heavy :)

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Ashalina

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Reviewed: Nov. 8, 2009

very good but not my favorite

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Donna Freed

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Reviewed: Nov. 8, 2009

I am not a big fan of white flour concoctions, but I had a hankering for those fluffy white pancakes from my childhood. "Old fashioned" seemed to fit the bill. I followed the recipe, with one slight deviation. Rather than using milk and butter(too lazy to dirty another dish melting it) I used 1.5 cups of heavy cream(I have my own cow, so I get to do all kinds of fun stuff like this). In the end this equals more butter than the recipe called for, but it was the right amount of wet ingredients. Organic white flour, farm fresh eggs and dairy... These pancakes made with awesome ingredients are simply divine. Cooked up very nicely on a cast-iron skillet. So easy my 5 year old son was flipping them! Very very good. :)

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HippieHippyShakes

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Reviewed: Nov. 8, 2009

YUM! Found it this morning, had fun making it with my son, and so much better than any pre-made box mix I've ever had!

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John

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Reviewed: Nov. 8, 2009

This was my first attempt at making pancakes from scratch, seems silly now that I ever used a box. I added about a 1/2 tsp. of cinnamon which made this recipe awesome!

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AmyNIowa

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Reviewed: Nov. 7, 2009

Good, but not stellar. The best pancakes are always made with buttermilk or sour milk to achieve maximum tenderness and flavor. Truck Stop Buttermilk Pancakes on this site is much better. That said, they're dependable and won't disappoint. But to dazzle 'em with your kitchen prowess, sour that milk up (1 Tb vinegar or lemon juice, add milk to make 1 cup, allow to rest at room temp 10 min, or zap for 20 seconds in the micro) before you use it in pancakes. Add 1/2 tsp soda when using buttermilk or sour milk to neutralize the acidic taste.

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Baricat

Cooking Level: Professional

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Reviewed: Nov. 7, 2009

Loved this recipe...Easy and better than store bought. I read where one lady said it was too salty so I left the salt out since the butter I used was salted, I figured that would be enough salt. I added a little vanilla and it was fabulous. Other than that I followed the recipe as it was. Thanks for sharing

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NANCYGROSS47

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Reviewed: Nov. 7, 2009

My expectations were way to high.... The pancakes were very flat. I reviewed the recipe to make sure I did not miss anything but I nothing was missing. I would not make these again the entire family felt the same way.

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Sharon

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Reviewed: Nov. 7, 2009

I made this recipe this morning and we all loved it. I did add a bit more sugar and added a teaspoon of vanilla. Lowered the salt to 1\4 teaspoon of salt. Will add this to my recipe book Thanks

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michelleml

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Reviewed: Nov. 7, 2009

I made this recipe exactly as it was written and as I was making it I thought that the amount of milk seemed alot. I made it anyway and the taste was good but they were flat as a board. Next time I will try with less milk. I added some extra flour half way through and they were a little more fluffy...

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gabriella

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Reviewed: Nov. 7, 2009

Wow! These were sooo yummy! I made them last week, and I liked them even better than the other pancake recipe that I use from Allrecipes. That's saying A LOT!!! I'm making them again in the morning. Yum!

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