593 Ratings
  • 5 star values: 431
  • 4 star values: 109
  • 3 star values: 31
  • 2 star values: 12
  • 1 star values: 10

These are very delicious pancakes and my family loves them.

LEEMA
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat a skillet over medium heat. Combine all ingredients in a blender. Puree until smooth.

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  • Pour batter onto the griddle, to form 5 pancakes. Flip pancakes when edges appear to harden. Cook pancakes on other side for same amount of time until golden brown.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

360 calories; 15.9 g total fat; 50 mg cholesterol; 503 mg sodium. 46.3 g carbohydrates; 8.1 g protein; Full Nutrition


Reviews (489)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/05/2010
Light fluffy everything a pancake should be - I cut the sugar down to 2 Tbsp. added 1 tsp. of vanilla and used 2 Tbsp. of melted butter vs. 1/4 c. of vegetable oil. Read More
(170)

Most helpful critical review

Rating: 1 stars
05/07/2009
too much sugar and I can taste the baking soda. I'd reduce the baking soda by half and add only a couple of tbls of sugar. Read More
(5)
593 Ratings
  • 5 star values: 431
  • 4 star values: 109
  • 3 star values: 31
  • 2 star values: 12
  • 1 star values: 10
Rating: 5 stars
01/05/2010
Light fluffy everything a pancake should be - I cut the sugar down to 2 Tbsp. added 1 tsp. of vanilla and used 2 Tbsp. of melted butter vs. 1/4 c. of vegetable oil. Read More
(170)
Rating: 5 stars
10/05/2003
These were really really good! Very light and fluffy and definitely restaurant quality. I was able to made 12 medium size pancakes by upping the flour and buttermilk to 1/2 a cup but left everything else the same. I also added a splash of vanilla extract to the batter and used brown sugar. These really didn't need syrup. We rolled them up with sausage links and hubby (who's not a breakfast person) had 2 helpings. I'm so glad I gave these a try. Highly recommended! Thanks bunches Amber:) Read More
(120)
Rating: 5 stars
08/04/2005
My family loved loved loved this recipe! We just finished eating a batch of these yummy pancakes! They are so light and fluffy! I didn't have any buttermilk so I added 2 tbs. of vinegar to regular milk. It helped give it that delicious buttermilk flavor. I also added an extra 1/4 cup of flour. That seemed to give it a better consistency. I will definitely be making these again! Read More
(88)
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Rating: 4 stars
02/13/2007
These pancakes are good but the recipe calls for to much sugar. Next time I will halve the sugar. I used a 50 percent all purpose flour to 50 percent buckwheat flour. Read More
(29)
Rating: 5 stars
07/04/2007
Be sure to double this recipe. I have three teenage children and could put both batches away in a heart beat. I served with fresh blueberry sauce but my son used real Canadian Maple Syrup. Either way I will make again. Read More
(28)
Rating: 5 stars
04/23/2006
Excellent! I used a mixer b/c I don't have a blender and they were still light and fluffy. Be careful when cooking they burn easily. Cook on medium heat. Read More
(23)
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Rating: 5 stars
10/14/2007
I made these for breakfast this morning and we really enjoyed the sweet light texture. My only change would be to add a pinch of salt. I'll be saving this one in my recipe box and definitely make these again. Read More
(21)
Rating: 5 stars
12/05/2004
I LOVE this recipe!!! Even my little picky eaters did! My kids even wanted thirds (which is UNHEARD of!). Thanks for the recipe! This will be my normal pancake recipe. I did try and like the Buttermilk pancakes II but these are so easy! Thanks again! Read More
(20)
Rating: 5 stars
06/23/2005
Perfect! Very light fluffy and flavorful. These melt in your mouth and taste so good with peaches butter and cool whip. This recipe was just what I was searching for. I have tried other highly rated recipes on the site but they just don't compare to this one. Yummy! My child even compared them to the fabulous resturaunt (not a chain) pancakes I was looking to emulate and said she liked them as much! Well kids are perfectly honest! This is going to be a staple in my house. I did make a few changes to make them less fattening though: I used reduced fat buttermilk baking splenda for sugar and light butter instead of oil and they were still fabulous! I also had to subsitute 1/4 cup of milk for buttermilk since I ran out. I bet they'd be even better with the regular stuff. Great recipe. Read More
(18)