Reviewed: May 19, 2012

These are SO good! I put chopped pecans in them and they reminded me of the ones at ihop. I love these!

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Reviewer:

kimr

Cooking Level: Intermediate

Home Town: Menlo Park, California, USA

Living In: Gilbert, Arizona, USA

Reviewed: Apr. 15, 2012

These are PHENOMENAL! Taste even better than regular pancakes. I did however tweak this recipe to make it a little bit more healthy. I substituted non-fat greek yogurt for the buttermilk and applesauce for the vegetable oil, and added about 1/3 cup of water to the mixture to thin it out a bit. They turned out fantastic! I found my new staple pancake recipe!

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Reviewer:

lauraou7

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Apr. 8, 2012

I've made these several times now - five stars may not be enough!! They are the most tender, flavorful pancakes I've ever made - and I've made a lot of pancakes in the last 40 years! Don't bother getting the blender/food processor dirty - just whisk until mixed well. The real secret to these is to let the batter sit as long as you can before cooking - it will thicken up beautifully. I backed the salt down to 1/4 tsp, and today I added 1/4 tsp almond extract along with the vanilla. That was what took it over the top and made a review necessary...love these pancakes!!

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Reviewer:

GrammaLinda

Cooking Level: Intermediate

Living In: Rochester, Minnesota, USA

Reviewed: Mar. 28, 2012

Something about the flavor was a little off - can't tell if it was too much baking soda or not enough salt. Or that I subbed whole wheat flour for regular. Regardless, the syrup covered up any issues and they were a big hit. Also cook really fast, which was nice.

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Reviewer:

Carolyn

Reviewed: Mar. 26, 2012

My finicky four year old stuffed his face and then asked for more !! I had to use skim milk and also didnt put in a food processor and it was just delicious !! I'm looking for ways to add grains to meals I already cook (and have ingredients for) and this was top notch ! Pleasantly surprised and so happy to find this recipe. Thanks !!

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Reviewer:

michelle

Cooking Level: Intermediate

Reviewed: Mar. 11, 2012

I added a bit of coconut, walnuts and banana, and they were amazing

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Reviewer:

ubershibs

Reviewed: Mar. 3, 2012

Anything that my kids enjoy is worth 5 stars. Although I did not have buttermilk, I substituted it with soy milk and vinegar (recipe: 1 cup SM to 1 tbsp Vin, let it stand for 5 min plus) it was delish. Then to top it with homemade whipped cream, YUM!

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Reviewer:

ladynanique

Reviewed: Mar. 3, 2012

Like a lot of reviewers, I did not mix this in a food processor. I doubled the recipe and used 1/2 cup WW flour and 1/2 cup AP flour. Did not double the sugar and used vinegar+milk for buttermilk. This recipe reminds me of the "Fluffy Pancakes" recipe from this site. I like the little bit of texture this recipe gives you. Great way to have some oats for breakfast!

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Feb. 28, 2012

I thought these were an outstanding spin on pancakes. Brown sugar and a little cinnamon would be a great addition, but what a great twist on an old favorite!

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Reviewer:

ujaked2

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Addison, Illinois, USA

Living In: West Chicago, Illinois, USA

Reviewed: Feb. 24, 2012

Love this recipe...I just made them! They are just as light and fluffy as regular buttermilk but they have a better flavor! We used to go out to a large chain breakfast resturant for pancakes but I think we'll save our money from now on and make these instead...much tastier and healthier!

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