Reviewed: Nov. 25, 2009

I have made these a few times the first time I didn't have buttermilk so I subbed in vinegar to sour the milk and they turned out good the second time I used buttermilk and they were pancake perfection!! Light, fluffy, perfectly colored truly a pancake like the ones you get at a restataunt so good thank you for shareing :-)

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sillasmiles

Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

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Reviewed: Nov. 21, 2009

WONDERFUL! Light an fluffy. Easy to make. Grandsons love!

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SUZ317

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Reviewed: Nov. 21, 2009

This may sound like a horrible question, but is the baking soda and buttermilk neccessary? I'm living in Korea right now and I can't seem to find baking soda (only baking powder), and I don't think I've seen buttermilk anywhere...any suggestions? I would really like to make these, they sound delicious!!

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golddavid

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Reviewed: Nov. 20, 2009

after searching for ages for the "perfect" pancake recipe to emulate the best diner-pancakes i've ever had, finally one that's not tough and has amazing flavor! my only pet peeve is the number of ingredients, but these pancakes are totally worth it. my whole family loved it.

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jtwizz

Cooking Level: Expert

Home Town: East Greenville, Pennsylvania, USA

Living In: New York, New York, USA

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Reviewed: Nov. 20, 2009

When I first made these we didn't have buttermilk so I used milk and lemon juice, and they were PHENOMENAL. The lightest and fluffiest pancakes I have ever eaten, and the only pancakes I have ever liked cold and plain--they were just as good as when warm! The second time I used buttermilk and they didn't come out as nicely, but they were still amazing regardless.

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Faylinna

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Reviewed: Nov. 20, 2009

The best pancakes I've had anywhere, and now I can make them at home! Well worth the effort.

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catch-a-fire

Cooking Level: Beginning

Home Town: Avalon, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 17, 2009

My family's FAVORITE pancake recipe - and, believe me, we've tried a bunch!!

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Cajun Cookin'

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Reviewed: Nov. 14, 2009

delicious and savory you will love thease with juice in the morning yummmmm!!!!

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Willow

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Reviewed: Nov. 13, 2009

I understand why they are called "truck stop" they tasted like that typical truck stop food. Sorry

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Erica Lynne

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Sacramento, California, USA

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Reviewed: Nov. 11, 2009

This was by far the very best pancake I have ever eaten. I made them with chocolate chips for the kids and put crushed pecans in mine. My kids raved about how fluffy they were. I did not mix them very much so they were big and lite. Great recipe. Thank you for sharing!

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MEETOOBUDDY

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Reviewed: Nov. 8, 2009

Take like restaurant pancakes. First time I ever made pancakes from scratch. I will not buy the mix again after I found out how easy it is. Thank you for the recipe.

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Loves to eat

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Reviewed: Nov. 7, 2009

Light, melt-in-your-mouth tender. Definitely needs the salt for flavor. If you leave it out, you'll know it's missing something. If making the full recipe, 1/2 tsp salt is about right (not a pinch.) So quick and easy (and cheap!) to throw together that you'll never so much as think of buying Bisquick ever again.

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Baricat

Cooking Level: Professional

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Reviewed: Nov. 7, 2009

This recipe, as written is excellent! The first time I made these pancakes I added more sugar and some vanilla extract, which was a mistake because they turned out very sweet. (almost tasted more like a sugar cookie than a pancake) Second time around, I made them using only the ingredients the recipe called for, perfect! We did have the scale the recipe down to 5 servings.

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DarciRae

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Reviewed: Nov. 5, 2009

My son told me while eating these that I had to rate them 5 stars. I scaled it to 5 because that gave me 2 eggs. I didn't have actual buttermilk, but I do keep buttermilk powder on hand so that is what I used. Oops, I'm just noticing that I actually forgot to add the melted butter. They were still excellent.

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kfears

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Reviewed: Nov. 4, 2009

Absolutely fabulous! My family loves them. Thank you for some real live flapjacks !

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ANNEWI

Cooking Level: Professional

Home Town: Marion, Ohio, USA

Living In: Warsaw, Ohio, USA

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Reviewed: Nov. 2, 2009

Well, I must've done something silly, because this recipe (sized to 4 servings) made crepes! I had to add a bunch more flour to get it to puff up, but both styles were very delicious. I'll try this again sized maybe to 6, perhaps sizing it to 4 was the problem. We ate the crepe-style ones rolled up around some strawberry cream cheese from a tub and enjoyed them very much! Served the rest with some leftover blueberry pie filling, very tasty!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Nov. 1, 2009

WOW..just made these for Sunday breakfast and they were absolutely delicious. This is a great recipe that doesn't need any tweaking! This one is definately a keeper for my family.

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michelle

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2009

Light and fluffy! we love em. thx

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Phist

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Reviewed: Oct. 31, 2009

WOW, is all I can say! Okay, I can say some more! I too didn't have buttermilk on hand so I used plain yoghurt mixed 50/50 with 1% milk, turned out GREAT! I also subbed in about 70% WW flour, the rest white flour, still terrific!! These were the only changes I made, & my family said they were the best pancakes they had ever had, & I have to agree! Thanks for a lovely lovely recipe, I will be sharing with my FB group!

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JPCOOKSALOT

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Reviewed: Oct. 31, 2009

These are the best pancakes I've ever made! They are light, fluffy, and literally melted in my mouth! I cut the recipe into 4ths - it makes a lot!

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jyork

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Truck-Stop Buttermilk Pancakes

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