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
Ingredient Checklist

Directions

Instructions Checklist
  • 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; 8.1 g protein; 46.3 g carbohydrates; 49.6 mg cholesterol; 503.2 mg sodium. Full Nutrition

Reviews (501)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2010
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
(174)

Most helpful critical review

Rating: 2 stars
01/21/2011
NOT REAL PANCAKES. I am sorry to have to do this but I can't give these a great review. I tried them to make and freeze as a quick to-go snack though I was confused about the mixing method - THE BLENDER?? Doesn't this go against traditional pancake 'mix until just barely combined' reasoning? OKAY well it does. They seemed at first to be light and fluffy LOOKED GREAT but the texture was just too weird. Like gummy or something. I am still going to make them for myself alter the recipe and include whole grains and use them as a carb boost before running. But not ever for morning pancakes. Read More
(11)
614 Ratings
  • 5 star values: 446
  • 4 star values: 113
  • 3 star values: 33
  • 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
(174)
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
(122)
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
(89)
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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
(31)
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
(24)
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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
(22)
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)
Rating: 2 stars
01/21/2011
NOT REAL PANCAKES. I am sorry to have to do this but I can't give these a great review. I tried them to make and freeze as a quick to-go snack though I was confused about the mixing method - THE BLENDER?? Doesn't this go against traditional pancake 'mix until just barely combined' reasoning? OKAY well it does. They seemed at first to be light and fluffy LOOKED GREAT but the texture was just too weird. Like gummy or something. I am still going to make them for myself alter the recipe and include whole grains and use them as a carb boost before running. But not ever for morning pancakes. Read More
(11)