Reviewed: Apr. 12, 2008

I used flax seed instead of an egg (I was out) and they still turned out good. They were really thick though and the batter looked more like biscuit dough! I will make them again with egg next time. Good recipe

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mrb78

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Reviewed: Mar. 23, 2008

Pancakes are fluffy, which I really liked. Great recipe overall. :-)

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CraftyAngie

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Reviewed: Mar. 4, 2008

These were pretty good. I used fresh bluberrries and did not let it sit for an hour like others said. I believe that making them with bisquick is just as good and faster..

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SCOOPS44

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Reviewed: Feb. 23, 2008

Delicious pancakes. Mine turned out somewhere between a crepe and a pancake which is excellent because they are very moist. I hate dry pancakes. I found the recipe to also be very forgiving if you tend to burn stuff (Me? Never!). Even after having them on a hot griddle until they were a dark golden brown they were still very moist. Not sure why I always get a slight metallic aftertaste with my pancakes. I think maybe I should use less baking powder? My girlfriend suggested letting it sit longer. Admittedly I was hungry and didn't wait the full hour. Either way I know that's probably something I'm doing wrong and not the recipe. I can't wait to make them for my girlfriend! Thanks for sharing.

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Chris

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 20, 2008

These were pretty good, I used fresh blueberries and added around a teaspoon of vanilla. I thought the batter was a bit thick since it was not spreading into a decent sized pancake on the pan, I had to add in around 1/3 cup of milk for it to be workable.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2008

Oh this is too funny! I was just about to write in saying this was excellent but a little too sugary! I just reread the recipe and realized that I used 1 1/4 cups of sugar instead of teaspoons! Not wonder! But we did love these, we did not put the batter aside and added cinnamon and vanilla. These were very good!

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ritachick

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Feb. 18, 2008

A very solid pancake recipe. I did make a few small adjustments. I didn't set the batter aside for an hour and I also didn't mix in the blueberries a head of time. Instead I just dropped some into the batter as it was cooking. I was afraid if I mixed them in the batter that it would all settle to the bottom.

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Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 8, 2008

Excellent recipe! Like other reviewers, I used 1/2 cup milk and 1/2 cup low fat buttermilk, added 1 tsp. vanilla and increased the sugar to 1 1/2 tablespoons. I didn't wait an hour either and I think these are the best pancakes we've ever had! Deee-licious! We gobbled them. They were very light, fluffy and just the right sweetness. Thanks Todd!

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proudmama2

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Reviewed: Jan. 1, 2008

These were just ok the first time I made them. I didn't think the pancakes themselves had much flavor (had to add some fresh whipped cream on top). This time though, I substituted half the milk for lowfat buttermilk...WOW! Gave the pancakes a great sweetness. Try it for yourself...you'll love it.

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Dani1983

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Reviewed: Dec. 15, 2007

This is the best blueberry pancake recipe I have ever made! My kids actually cheer when I make pancakes! I do add a bit more sugar, some vanilla, and I do not let the batter sit for an hour. Most times that I make it I double or triple the recipe and freeze some for during the school week. This recipe will be a long time family favorite in my home!

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cnazario

Cooking Level: Expert

Home Town: Spring Hill, Florida, USA

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Reviewed: Dec. 12, 2007

I don't know what I did wrong, but these were way too dense for me. Maybe I should of made smaller pancakes? Probably won't try this one again.

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bjalacy

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Dec. 9, 2007

These were awesome! I doubled the recipe, thawed my blueberries in the microwave and didn't have to wait for an hour. I also used buttermilk instead and do have to agree with others that it needed more, so I added a lot more buttermilk to get it to the right consistency. I also added cinnamon and pure vanilla. I served with pure maple syrup. Yum Yum Yum!! My whole family loved them.

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kayjus

Cooking Level: Expert

Living In: Cody, Wyoming, USA

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Reviewed: Oct. 14, 2007

Todd is the man. These were restaurant quality. Really easy, no need to wait the hour suggested. I did add maybe a tablespoon more sugar to make them a little sweeter on their own but the rest I left as directed. My husband and I loved them. They made a great weekend breakfast with maple sausage and real, hot maple syrup. It was like being back in Maine again! Cannot say enough good about this recipe -- would be wonderful with chocolate chips, peaches, pretty much anything you can imagine being good in a pancake. I will never buy store-bought pancake mix again. Bravo Todd!

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Erin

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Oct. 7, 2007

My favourite pancake recipe! I use this with or without blueberries (always fresh ones!) and substitute other berries in season too. I have never been able to wait the suggested hour, but have always had good results. These pancakes are fluffy and yummy. The only change I have made was increase the amount of sugar as I like them to be sweeter on their own.

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PETITRORQUAL

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Sacramento, California, USA

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Reviewed: Oct. 7, 2007

I tried these this morning, and really though the batter was too thick and doughy, but when they were cooked they turned out really well. I made the first three and served then to my boyfriend, who liked them but thought they were too bland, so I added cinnamon to the batter before making the rest. It definetely helped. Overall we thought they were great pankcakes.

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sarahbear

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Reviewed: Sep. 6, 2007

It's not a bad recipe, just wasn't a great one. I'm sure there are more flavorful recipes for pancakes out there. Will keep looking.

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Suzanne F

Cooking Level: Beginning

Home Town: Carrollton, Georgia, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 3, 2007

Extremely bland made as the recipe directs. Though these were tender (not overmixing the batter and letting it rest 10 minutes)these were boring.

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LJ8677

Cooking Level: Professional

Home Town: Pittsburgh, Pennsylvania, USA

Living In: New York, New York, USA

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Reviewed: Aug. 27, 2007

I don't make pancakes often, but when I do I will use this recipe! I halved the baking powder and used fresh blueberries... next time I might try someones suggestion of adding 1 tsp. of pure vanilla.

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Miss Molly

Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

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Reviewed: Aug. 25, 2007

My husband loves to make a big breakfast on weekends, and has always reached for the Bisquick to start. After persuading him to try this recipe, the Bisquick has been banished--these pancakes came out plump, succulent, and absolutely perfect!

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ROGAMIL

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2007

Way too thick which made it hard to cook through without getting tough on the outside. Would use more milk and more sugar. Good start, just needs some work.

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JBRD78

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Todd's Famous Blueberry Pancakes

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