Reviewed: Mar. 11, 2012

Love this recipe. I substituted Splenda for the sugar as we are cutting back on our sugar intake. They came out so fluffy and very tasty! This will now be our pancake recipe!

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Reviewer:

kwilkes78

Reviewed: Feb. 10, 2012

In response to the reviewer that said that the sugar was not needed, the sugar aids in the browning process - it helps to give it the crisp texture. You could reduce the sugar by up to half, if necessary. This is a good standard recipe. If you dont have buttermilk, use add 1 tsp lemon juice to milk and let stand until thick, or keep powdered buttermilk around!

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Reviewer:

Kimberly

Home Town: Chesapeake, Virginia, USA

Reviewed: May 15, 2011

Reduced recipe size for our needs, subbed equivalent of 3/4 c greek yogurt to 1/4 c milk for 1c buttermilk. Added dehydrated blueberries. Mine weren't low cholesterol due to inadvertent use of whole egg. Will make these again and again but using egg white - and some of the different substitutions mentioned in other reviews.

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3 users found this review helpful

Reviewer:

Wendie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Closter, New Jersey, USA

Living In: New Berlin, New York, USA

Reviewed: Feb. 14, 2011

Delicious! thanks for the recipe and thanks for helping us eat pancakes again. :)

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2 users found this review helpful

Reviewer:

Elisa

Reviewed: Dec. 29, 2010

Super fluffy pancakes! I even made this with Eggnog on Christmas morning and it was DELICIOUS (although not very low in cholesterol with the nog!)

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4 users found this review helpful

Reviewer:

winebard

Reviewed: May 23, 2010

I do not keep buttermilk around so I use 1% or Skim milk. Whatever I have on hand. The pancakes still come out great.

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7 users found this review helpful

Reviewer:

Chach

Reviewed: Dec. 26, 2007

Awsome recipe. The pancakes came out very light and fluffy. The only changes I made were using fat free vanilla yogurt instead of milk and I added blueberries.

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7 users found this review helpful

Reviewer:

NDAVENPORT

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Oct. 6, 2007

These pancakes turned out great! They were very light and fluffy..and a nice golden color. They looked so nice, I didn't even want to touch them. I just looked at them for a few minutes admiring how good they looked! The only change I made in this recipe is that I completely omitted the sugar. The sugar is not needed at all..especially if a person likes to put syrup on their pancakes (I love syrup on my pancakes). All in all, it's a great recipe. Thanks!

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8 users found this review helpful

Reviewer:

KiKi

Living In: Houston, Texas, USA

Reviewed: Jul. 1, 2007

I substituted fat free vanilla yogurt for the buttermilk. Pancakes were outstanding. Better than the "regular" kind.

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12 users found this review helpful

Reviewer:

Christine Wolfe

Reviewed: Feb. 17, 2007

Remove the sugar - not needed Change Buttermilk -to Almond Milk ( for a true low cholesterol recipe) Change Veg Oil Add 1 cup of Oats (healthy choice) Add a fresh fruit ( eg. Banana - very healthy choice) This is healthy NOW

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9 users found this review helpful