Reviewed: Mar. 7, 2009

these are really good...everyone liked them.

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GARSKESD

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Mar. 7, 2009

These were ok...I don't understand the hype.

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melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Mar. 3, 2009

I plan the menus for a senior retirement village - this is now the recipe we use, no more pancakes from a mix anymore. Our residents love these!

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Swedish Senior

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Reviewed: Mar. 1, 2009

Made them for the 'fam' and they loved them.

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GREATBRITUS

Cooking Level: Intermediate

Home Town: Hull, Yorkshire, England, U.K.

Living In: Salt Lake City, Utah, USA

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Reviewed: Mar. 1, 2009

Awesome!

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lola

Cooking Level: Expert

Living In: Waterbury, Connecticut, USA

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Reviewed: Mar. 1, 2009

Excellent recipe, simple to make. The portion size is skewed imo. I adjusted it down to 6 pancakes and it still made 18 lol. I used 2% insted of buttermilk and it turned out fine. I like to separate my whites from the yolks and beat the whites alone till the peak, then fold them into the rest of the pancake recipe make them little fluffier.

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updatelee

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Reviewed: Mar. 1, 2009

My husband discovered bugs in the Bisquick so I suggested pancakes from scratch. He had never made them without a mix but was very pleased with the tender results - even if he wants to mix until all the lumps are gone. Very good.

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ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

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Reviewed: Feb. 28, 2009

I used whole wheat flour, which I think changed the complete flavor of the pancakes. I put some vanilla in the mix and still didn't care for the taste. Next time I'll try with regular unbleached flour. I wasn't happy with the recipe, but I think it was my fault, not the recipes.

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Karen Bates

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Reviewed: Feb. 27, 2009

These are the best pancakes we've ever had! Just delicious.. I had to sub milk/vinegar combo for buttermilk and that worked out great. I cut the recipe to 4 servings, and I still have enough mix for 2 more servings. This one is going in the recipe box! I agree with whoever said you don't need much syrup with these.. they're just that good.

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redbudplace

Cooking Level: Expert

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Reviewed: Feb. 23, 2009

These pancakes are so good that I don't even use syrup, just butter and fruit preserves. Peach, apricot, boysenberry, and strawberry are all excellent!

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GODSGIRL

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Feb. 20, 2009

I have made pancakes for years but wanted to try buttermilk instead of plain and these are the best. I will never go back to my old recipe these are so light and fluffy. My whole family loved them and I followed the recipe exactly because we had company to help eat them. Thanks for a great recipe that everyone loved.

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Karen

Cooking Level: Intermediate

Home Town: Dundas, Ontario, Canada

Living In: Caledonia, Ontario, Canada

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Reviewed: Feb. 20, 2009

These pancakes were very light and fluffy, but didn't have quit enough flavor. May I'll try all buttermilk and no milk, plus a pinch of salt, next time.

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KZOLADY

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Reviewed: Feb. 18, 2009

I was a little disappointed b/c I expected greatness from all the rave reviews, but only got mediocre pancakes. Maybe it was b/c I modified the servings, but they didn’t have much taste to me, even after adding more sugar. My family ate them and said they were good, so they weren't bad, just not great.

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Onna

Cooking Level: Beginning

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Reviewed: Feb. 18, 2009

Well the grandkids like it. Do I need to say more?

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Wayne

Cooking Level: Intermediate

Home Town: Raymondville, Texas, USA

Living In: Belton, Texas, USA

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Reviewed: Feb. 17, 2009

Well i learned my lesson about reading how much a recipe makes, lol. I was making pancakes for an hour. But we froze all of the ones that we didn't eat, just rolled them and wrapped them in plastic wrap, can be microwaved easily at work with some sugar and lemon or for a great pre-made brekkie. This recipe is very good. I would have given it five stars, but i followed another foodies advice and used plain yogurt so i don't really know how these are with buttermilk. Worth making! Thankies for the recipe.

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bitchiecupcake

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 17, 2009

Easy to fix, keeps well, tastes great!

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Karen Meadows

Cooking Level: Intermediate

Home Town: Long Lane, Missouri, USA

Living In: Saint Charles, Missouri, USA

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Reviewed: Feb. 16, 2009

These are the best! Before this recipe I couldn't make a good pancake to save my soul...but I can do these! They are delicious every time. This makes a TON of batter. I have made as little as 3 servings of this recipe and it has been plenty for our family of 5.

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A. Buczko

Cooking Level: Intermediate

Home Town: Sandwich, Illinois, USA

Living In: Quincy, Illinois, USA

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Reviewed: Feb. 16, 2009

Yummy! I can never seem to get pancakes right & these were perfect. Didn't make any substitutions!

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Nicole

Cooking Level: Intermediate

Living In: Mission Viejo, California, USA

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Reviewed: Feb. 16, 2009

YUMMIE!!! This makes a whole lot of pancakes!!! Which was fine with me. I just bag them and put them in the freezer for the kids during the week! In some of the pancakes I added choco chips, blueberries and cinnamon/applesauce mixture! This recipe is definitely a keeper!!! I didn't have any buttermilk...so i just added lemon to some milk and there u go! Thank You!

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