Reviewed: Jul. 22, 2012

I scaled this back to make eight servings. They truly are the lightest fluffiest pancakes. I will certainly make again.

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Reviewer:

MCMAGGI

Cooking Level: Intermediate

Living In: Columbia, Missouri, USA

Reviewed: Jul. 22, 2012

Loved this recipe! Was absolutely delicious and even used whole wheat flour! Super light and fluffy!

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Reviewer:

Mrs.Rasner

Reviewed: Jul. 20, 2012

These are the best pancakes I have ever eaten! The flavor is amazing. Mine didn't turn out super fluffy but I actually liked that they were more substantial than other pancakes I've had in the past. A little more dense like a crumpet. This recipe makes a TON of cakes and I was able to pop them into the toaster each morning for a 'fresh off the griddle' pancake taste.

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Reviewer:

Erika904

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Mount Dora, Florida, USA

Reviewed: Jul. 19, 2012

Very nice! Tender and tastey pancakes. I'm out of all purpose, so used half white whole wheat flour and half spelt and it worked out fine. Changing the servings to 3 and calculating the recipe gave me 7 pancakes, 4 to freeze for another day!

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Reviewer:

Cathy

Home Town: Ravenna, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Jul. 17, 2012

WOW! My two-year old, who normally doesn't eat, just had five of these (silver dollar size)! Impressive. I used actual buttermilk (liquid from making butter yesterday), not store-bought cultured junk. I usually don't find pancakes tasty at all, but these were delightful. Mine actually came out thin, which allowed them to get more of a texture on the outsides. I like firm, not gooey, pancakes, and these were great! I'll make them again whenever I have freshly made butttermilk.

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Reviewer:

julielizabeth01

Reviewed: Jul. 16, 2012

Best pancakes I have made in over 50 years. Can't recommend too highly!!

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Reviewer:

WendyV

Reviewed: Jul. 15, 2012

This recipe is delicious. Except for adding blueberries, I followed exactly but used other reviewers tip in letting milk, buttermilk, & eggs sit out for 1 hour. Allowed butter to cool a bit before adding. I used 3/4 cup fresh blueberries coated in flour to keep from sinking to bottom of batter. I'll always use this recipe from now on. Light fluffy, fantastic!

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Reviewer:

leo2cubs

Reviewed: Jul. 15, 2012

These are great!! The only thing I did differently was to add a little vanilla (I do this with all our pancakes) but there was a delicious buttermilk/tangy flavor and subtle sweetness to these pancakes that was perfect. The texture was as a good pancakes should be with good fluff and almost creamy, not at all dry but not gooey either. We'll be adding this to our pile of pancake recipes for sure!!

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