Reviewed: Mar. 8, 2013

This is a very good basic pancake recipe. Like another reviewer, I didn't have buttermilk so used the vinegar in the milk trick. I also got a lot more pancakes out of it than the recipe states, I made it for 4 and got 7, but I made medium-sized pancakes. I think if you made the small size you could get 12. The recipe is simple, easy to remember and will be my regular recipe from now on.

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Reviewer:

coffeebrewing

Reviewed: Mar. 3, 2013

Thank you so much for this recipe! I use this recipe for pancakes and belgian waffles; my kids ask for these pancakes every single day. If I have the time, I let the buttermilk, eggs and milk sit out for 1/2 hour or more to get to room temp. I also try to melt the butter at least 15 minutes before I need it, or use ghee, to avoid having the butter solidify in the liquids and/or cook the eggs. The recipe definitely makes a huge amount. If I want just enough for one brunch, I make a third of the recipe. It is definitely best right after combining the wet/dry ingredients, but does sit well and I often make an entire recipe on Sunday and use it throughout the week. Waffles I've made with this batter also freeze and reheat really well in the toaster.

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Reviewer:

Suma

Cooking Level: Beginning

Living In: Sherman Oaks, California, USA

Reviewed: Mar. 2, 2013

I used 2 1/2 cups all-purpose flour, and 1/2 cup wholemeal flour - just to make them a wee bit heartier for the kids. They turned out just right!

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ExpatMama

Reviewed: Feb. 27, 2013

Love it, mine and my daughters favorite pancakes!

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DeeMathena

Reviewed: Feb. 26, 2013

Took out a tablespoon of milk and added a tablespoon of vanilla. Love these pancakes!!

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Reviewer:

kristi

Reviewed: Feb. 24, 2013

Excellent! Found the go-to pancake I've been searching for. Wonderful texture and super fluffy. I always follow Alton Browns directions on mixing the wet with the dry; don't over mix,put the spoon down and walk away..let the batter sit for maybe 5 minutes to allow the baking soda to react with the buttermilk.

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Reviewer:

PeterB54

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Lincoln, Massachusetts, USA

Reviewed: Feb. 17, 2013

These are the BOMB! Recipe made 5 very large pancakes. I sifted together my dry ingredients. Put my measured out liquids into the microwave just till warm...added my beaten eggs, then folded in my dry ingredients...left it very lumpy. WOW! Soooo good. I don't think I will ever use another recipe.

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Reviewer:

ccseawitch

Cooking Level: Intermediate

Home Town: Sandwich, Massachusetts, USA

Living In: Plymouth, Massachusetts, USA

Reviewed: Feb. 16, 2013

Yum! We thought theses were quite good. I used sodium free baking soda and skipped the salt. I did add a dash of vanilla and some cinnamon. I had nice and fluffy pancakes that did not over spread so the batter was just the right consistency. Nice basic recipe you can make additions to easily.

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Reviewer:

What's for dinner, mom?

Reviewed: Feb. 16, 2013

These were okay! I already have a favorite pancake recipe but thought I'd try this since I have leftover buttermilk. Followed reviewers suggestions by letting the buttermilk, milk, & eggs come to a room temperature for a fluffier texture. It didn't become that fluffy, most were kinda flat. Perhaps the flour needs adjusting to make a thicker batter like my fave pancakes.

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