Reviewed: May 27, 2012

These are simply fabulous pancakes. I didn't have 3 cups of buttermilk, so I replaced one cup with milk and lemon juice, and it's just wonderful. These are dense but fluffy and the 3 cups goes VERY far, much further than the boxed pancake mix.

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nalbb

Reviewed: May 23, 2012

they're even good the next morning after you've microwaved them.

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Ashton

Reviewed: May 22, 2012

Just made it and it was great. I used powdered buttermilk and it was delish

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Christine

Reviewed: May 20, 2012

This is a very light pancake with good flavor, but since it is so light, it quickly deflates into a very flat pancake unless you immediately serve it.

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shooter71

Reviewed: May 17, 2012

This is from someone who only made pancakes once before (from a premade mix) and burned them. This was a fantastic recipe. The buttermilk adds a dense feel that you get from the mega pancakes at breakfast restaurants. As long as you don't stir the batter too much, they turn out fluffy as well. Can't stress enough how important it is to leave those flour clumps in. I left the buttermilk, eggs, and milk sitting out for 40 minutes like another reviewer suggested, which worked well.

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bllarson

Cooking Level: Intermediate

Reviewed: May 16, 2012

So delicious! I think next time I would add a little more sugar since I like to eat them hot off the griddle without an toppings. So yummy!

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kf805

Reviewed: May 14, 2012

I had some leftover buttermilk from making red velvet cupcakes, so I thought I'd give this recipe a shot. WOW. These were some amazing pancakes. I added 3 large overripe bananas that I also had sitting around (maybe about 1 to 1.5 cups mashed), and they were amazing! I ate one for dessert, and the rest of the pancakes are going in the freezer for later as another reviewer suggested. You could easily add blueberries or chocolate chips in place of the bananas if you want to change the flavor. I waited until I mixed the wet/dry ingredients together to add in the mashed bananas. I also didn't beat the wet ingredients (just whisked them together because I was too lazy to get out the mixer and beaters), and I cooked over low/medium heat instead of medium/high ... not sure if it's my electric stove top or the bananas or what, but medium/high nearly burnt the first pancake. Thank you for this recipe! Will definitely be making again!

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Tricia

Reviewed: May 13, 2012

I followed this recipe exactly, No tweaking at all. These made great pancakes, perfect for my Mothers Day breakfast. Everyone loved them, this recipe certainly makes enough to feed even the hungry teenagers. Thank you for sharing!

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apple.strudel

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Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: May 7, 2012

Yes, this is it. A light and fluffy delicious tasting pancake! These must be eaten fresh, though. The recipe is HUGE, so I had tons of leftovers, so next time I will half it for me and my 2 kids. The leftovers did not taste very good. We added blueberries and also had plain, and they were excellent. No butter or syrup needed!

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ARCTICAMY

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: North Pole, Alaska, USA

Reviewed: May 6, 2012

I made these this morning for breakfast- followed the recipe to the t and they were fantastic. i didnt add anything, inside or topping, they were so delicious. I scaled the size to 8, didnt think I made them too big, but could barely finish 4 they were so fluffy. Will most certainly make again...thank you Burygold for the recipe!!!!

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