A very light and fluffy pancake recipe that requires fresh buttermilk, but it's the best I've ever made!
A very light and fluffy pancake recipe that requires fresh buttermilk, but it's the best I've ever made!
It took a little tweaking and A LOT of time, but these did come out wonderful in the end. Like other reviewers, this made WAY more than the listed 12 five inch pancakes!! I could easily have fed my 5 family members with just 1/3 of the batter. The first batch I made (exactly as the recipe is written) weren't stellar. I found them to be heavy and strikingly like French Toast. (They DID make pretty good waffles as I had a TON of batter leftover.) On my next batch (scaled down to 1/3) I added one extra teaspoon of sugar and one teaspoon of lemon juice. My trick for getting these nice and fluffy was to let the batter sit for a day or two in the refrigerator. The oxidation of the lemon juice and baking soda really caused the batter to swell with all those wonderful air bubbles that make a nice, tender and fluffy pancake. Making this on Sunday night and using it during the week has made this recipe a staple in my home. My family can't get enough of them!!Read More
We made these pancakes last weekend. We were interested in trying them based on all the reviews, but they were disappointing. They weren't fluffy, they were thick and we were unimpressed. The extra sugar in the batter isn't necessary for buttermilk pancakes, but we like a lot of buttermilk flavor. We had been making Mom's Buttermilk Pancakes for months now. They're super easy to make and they're delicious!Read More
It took a little tweaking and A LOT of time, but these did come out wonderful in the end. Like other reviewers, this made WAY more than the listed 12 five inch pancakes!! I could easily have fed my 5 family members with just 1/3 of the batter. The first batch I made (exactly as the recipe is written) weren't stellar. I found them to be heavy and strikingly like French Toast. (They DID make pretty good waffles as I had a TON of batter leftover.) On my next batch (scaled down to 1/3) I added one extra teaspoon of sugar and one teaspoon of lemon juice. My trick for getting these nice and fluffy was to let the batter sit for a day or two in the refrigerator. The oxidation of the lemon juice and baking soda really caused the batter to swell with all those wonderful air bubbles that make a nice, tender and fluffy pancake. Making this on Sunday night and using it during the week has made this recipe a staple in my home. My family can't get enough of them!!
Yum! I was out of buttermilk so I put about 1 tsp of vinegar (or you can use lemon juice) in the one cup measuring cup and then filled with milk. By the time I was ready to mix the two together, I had "buttermilk". I scaled the recipe for "4" rather than "12" because I was alone but I barely ate half of them. I didn't even use a fork, I just poured the syrup on a plate and dipped! Piggy, don't you think? :) I am saving the rest for tomorrow and will just toast them in the toaster-oven. Can't wait!
These were pretty good. Thank heaven for another reviewer's suggestion for using whole milk, because I only had 2 cups of buttermilk! I would, however, make one tiny suggestion: When adding all the wet ingredients together, make sure the butter has cooled somewhat, so as not to "cook" the eggs in the batter. You'll wind up with super lumpy pancake batter! You could also add the butter to the milk first, mix, then add the eggs, but DO NOT ADD THE BUTTER RIGHT OFF THE STOVE if you've already added the eggs! I also added some vanilla for extra flavor. Light, fluffy, and yummy!
I wish I could give this ten stars!! This is the best pancake recipe ever! I made the whole recipe, and froze the left overs, putting a square of waxed paper between each pancake. Then, just put them on a plate, zap in the microwave for 1 minute (for two pancakes), and you have a hot breakfast in no time! I'll never use a box mix again! Thank you!
These were delicious! They were so light and fluffy. The first time I made these I stirred the batter too much and they came out flat and slightly tough but the second time I barely mixed it and they turned out very tender and fluffy.
My family just loves these pancakes! I always put alittle more milk in to thin the batter some. The only down side to these wonderful pancakes-- I can never seem to cook them fast enough for my boys! You can successfully freeze unused buttermilk in the freezer. (milk too) Which is great, that way I always have buttermilk on hand.
THANK YOU THANK YOU THANK YOU so much for this recipe!!!My husband loves big breakfasts and I got so tired of cooking boring pancake mixes that tasted so bland. This recipe has made me a pancake lover!! I have cooked these several times, once with milk soured with vinegar (turned out good) and then all the other times with the fresh buttermilk (turned out HEAVENLY). I would not make these again without the fresh buttermilk! I made them for some friends one morning too and both demanded the recipe before they left the house! They just melt in your mouth! Hubby loves them too! The only thing I added was vanilla and some cinnamon - but that's just some flavoring that I like in my pancakes. These are FANTASTIC! Thanks for such a great recipe!
These pancakes are so fluffy and absolutely delicious! This recipe makes a lot, so I put leftovers in the freezer then heat then up later in the microwave and they taste great.
Made this for hubby and 1 yr. old son yesterday for breakfast. Both of them ate this up quickly. I think my son liked it a little bit more because he wasn't so happy when it was all gone. Followed this recipe to a "T". Can't go wrong. Thanks for the post.
FLUFFY, LIGHT and HEAVENLY! Buttermilk is the key so don't substitute it! (I can't drink the stuff so I use the leftover buttermilk for Irish Soda Bread.) You need medium heat and I had to experiment with it the first time. Just remember your stove setting for next time. Cook each side for about two minutes (make a note of the cook time too!). At various times I've tried adding very ripe bananas, or chocolate chips (made a yucky mess), or nutmeg or cinnamon. But to me they are best as is with just a pat of REAL butter and REAL maple syrup. Leftovers can be refrigerated but I've found they can't be brought back to full life (kinda like zombies...they'll only be a reflection of their former glory).
I was looking for a 'best-of' buttermilk pancake recipe and decided to do a head-to-head comparison between Buttermilk Pancakes II and the Truck-Stop Pancake recipe. I made both recipes simultaneously using all ROOM TEMPERATURE wet ingredients as per another pancake review on this site. Cooking was done on an electric grill at 350F and I converted both recipes down to 4-5 servings. Findings: Although color and loft were great on both recipes, both myself and my wife found the Buttermilk Pancakes II to be far superior in both texture and flavor. The Truck Stop pancakes had too much baking powder and soda taste as well as a slightly tougher consistency. An added benefit to BP II was the ease that it converted up or down. These are the best buttermilk pancakes I have found so far, I suspect that using room temperature ingredients mixed lightly with a whisk contributed to the batter's slightly stiff consistency. I highly recommend this recipe. JM
We made these pancakes last weekend. We were interested in trying them based on all the reviews, but they were disappointing. They weren't fluffy, they were thick and we were unimpressed. The extra sugar in the batter isn't necessary for buttermilk pancakes, but we like a lot of buttermilk flavor. We had been making Mom's Buttermilk Pancakes for months now. They're super easy to make and they're delicious!
this is pretty much the same recipe i have been using for years. Absolutely, do not overmix, that makes pancakes leathery. The buttermilk quantity listed is a little high and you don't need milk at all...mixed this way, the batter will be kinda runny from my perspective... so add the milk mixture with a gentle hand and thats why i gave only 4 stars. I use more sugar and leave out the butter to cut fat except for special occasions. You can swap out the all purpose flour for either cake flour or white lily for an interesting change... cakey-er. Oh, i also scale my recipe for two: 1 C flour, 1 tsp baking powder, 1/2 tsp soda, scant 1/2 tsp salt, 2 tbl sugar, 1 egg, 3/4+ C buttermilk
WOW! These are THE BEST buttermilk pancakes I have ever tasted!! Much better than the Buttermilk Pancake I and Good Old Fashioned Pancake from this site. I should've just started with this one! These are super light, fluffy, sooo moist and perfectly sweet. This does make a lot of batter, but just refredigerate the extra batter and they taste just as perfect the next day. As the recipe says, do NOT over mix. There will still be lumps and do NOT change or half the recipe or it won't turn out. The ONLY addition I would make is to add about 1 1/2 teaspoon vanilla extract. This will be my MASTER RECIPE from now on. Look no further for the ulitmate, gourmet pancake. Buy a bag of frozen blueberries and keep it in the freezer for whenever you want blueberry pancakes- they're too die for. SO DELISH- forget the box stuff!
Can't add much more to what has already been said. Best I've had - reduced the recipe to 4 makes just enough for me and the g-kids. Easy to double or tripple for larger quanities.
Great recipe! The batter seemed a little thick, but I went with it and they turned out perfect. I added some chopped pecans and the family loved them :-)
My family have become pancake connoisseurs over the years as they are definitely our favourite breakfast. We have tried recipes from all over the world, but this ranks among the best. They're so light and fluffy and brown to a lovely light honey color. We love them served with plain ol' maple syrup or berry yoghurt and fresh blueberries. Experimentation has shown that if you separate the egg whites and beat them until they form stiff peaks and then fold them through the mix just before pouring, it adds to the fluffiness and texture. Also, it doesn't hurt to leave the egg/buttermilk mixture a while to reach room temp. And also, it helps to leave the final mixture stand a little while before pouring. (While you make the coffee and whip the fresh cream!)
Perfect pancakes. Thanks!
I use a similar recipe for myself cutting it down by two-thirds to 1 cup of flour, 1 tbsp. of sugar, 1 tsp. of baking powder, 1/4 tsp. of salt, 1 cup of stirred vanilla yogurt, 1 egg, a 1/4 cup of milk and 1 tbsp. of melted butter. Mix in order as directed in the directions given. I usually mix up the dry ingredients in the recipe in bulk and store in a large air-tight container ahead of time. Then it is just mixing 1 tbsp. of melted butter with 1 slightly scrambled egg in a large mixing bowl. Add 1 cup of vanilla yogurt and 1/4 cup of milk. Mix thoroughly. Then add 1 cup of dry ingredients. Stir until dry ingredients are just moistened. Mixture should be lumpy. You can adjust consistency to your liking by adding more milk to thin out or more dry ingredients to thicken. I use a 1/4 cup measuring cup to ladle the batter onto a hot flat griddle pan (Heating element is set at medium high). For blueberry pancakes, just dot the top of the pancakes with fresh or frozen blueberries just after ladling the batter onto the hot pan. When bottom of pancake is dark golden brown, flip over to cook the other side of the pancakes. When done, stack on a warm plate, kept warm in a low (150 deg. F) oven. When the entire batter in finished, enjoy pancakes with thin slices of butter inserted between the pancakes and top off with table syrup.
Awesome pancakes I made 2 dozen with this batch and they all disappeared. My 3 and 5 year olds ate 4 each and thats allot for them. :)
The pancakes weren't very fluffy, they ended up looking more like crepes. So I doubled the flour and baking soda, and added some vanilla and then they turned out much better.
This is an absolutely fantastic recipe. The pancakes are truly a work of art. Fluffy as a pillow and you can't beat this buttermilk base. I took a few posted suggestions, such as reducing the ingredients by half, adding an extra 1 tsp. sugar, 1 tsp. lemon juice, and a tsp. of vanilla. By barely mixing the wet and dry ingredients together, it produced a batter that was very puffy and light. This will be my ONLY pancake recipe for now on.
light and fluffy so good.
This looks like a recipe I had before I was married. Plain yogurt thinned with about 1/4 cup milk works when you don't have buttermilk. Sometimes I use the fruit yogurts for an extra treat.
Excellent pancakes! Makes enough for an army. I made half the batch with blueberries and half plain. I had enough left over to freeze for another time.
I Love this recipe! I made my own buttermilk with lemon juice and added a little bit more sugar. I tasted the first pancake and tasted the egg, maybe it was just me! I added maple syrup to my mix and they were perfect! I usually add syrup to my batter but wanted to try one without it first. I do not like syrup ON my pancakes but IN them is fine! It gives a sweet taste without the mess. I also add syrup to the egg mixture of my french toast for the same reason. I love how much batter was left over. In the morning all I have to do is cook. My pan is on the stove waiting for morning! Thank you for this recipe!
I just finished having these for breakfast and I must say they were delicious, light tasting pancakes. I added vanilla and cinnamon for extra flavor and left out the salt. Since I didn't have buttermilk I added 1 tbs of vinegar to the milk and the pancakes came out excellent. This will be the recipe I use from now on...thanks!
LOVE this recipe! It's my go-to for Sunday morning breakfast! Thanks so much for sharing!
Homerun! These were delicious for dinner. I have been waiting to make these for the last four days. But, I was too lazy to get out of bed and make them as I have been taking care of a hubby recovering from cancer surgery. So tonight we had them and we both agreed, light and oh so good! Enough left for breakfast. Oh, I only made half the recipe for the two of us and used two eggs. They were perfect! Thank you so much for sharing this recipe.
Delicious! I scaled this down a bit as there were only two of us this morning. I had no problems mixing the batter up and pouring it onto the grill. I used all fresh buttermilk. The pancakes rose up nicely while little air bubbles popped on the surface. I cooked these until a light golden brown color appeared before flipping them over. These were indeed light, fluffy and tasty! I love that this recipe requires fresh buttermilk as this is what I would have used anyway in my pancakes. The buttermilk and butter both add a nice flavor to the pancakes. I don't think this recipe needs any adjustments and is good as is. I think next time I might even add some fresh blueberries to the batter. Today, we drizzled some warm, "Blueberry and Raspberry Pancake Topping," from this website, over the pancakes. Even thou I cut back on the amount I still ended up with 11 medium size pancakes which left us enough to enjoy again for tomorrow morning's breakfast!
I had some leftover buttermilk to use up and found this recipe. So glad I found it. These were great! I made the night before just to save time in the morning. The batter got a little thick, but all I had to do was stir it down a bit. The whole family really liked these, and I will make it again. Thanks.
Great, yummy, and easy recipe. I scaled this down to 8 servings to use the 2 cups of buttermilk I had on hand and made these because my daughter had friends sleeping over. Everyone liked them. I added some pure vanilla extract.
100x better than the recipe I usually use - you know, the one on the back of the box?! I scaled the recipe to 8 servings then kept most measurements as written except: used 2-1/2 tablespoons sugar (increased a tad), 1/4 cup milk (decreased a tad), & 1/4 tsp. salt (cut in half). I allowed the milks & eggs to get to room temp before adding the cooled melted butter. I resisted the temptation to over mix & used butter flavor cooking spray on my griddle. We got a bakers dozen of the best moist & fluffy, slightly sweet & tangy pancakes ever! They were great without butter/syrup even! Yeah, it was a bit more work than my usual pancakes but not much more really & oh so worth the extra effort!
This is the holy grail of buttermilk pancake recipes -- FABULOUS! The pancakes cook up nice and high and fluffy without the heaviness or "doughiness" you sometimes get with thicker pancakes. I've tried just about every pancake recipe out there. This one is THE BEST, without a doubt. This recipe yielded about 20 good size pancakes. One thing I especially liked was that the batter remained stable right down to the last pancake. Sometimes as you get near the last of a pancake batter, it'll be runnier and produce thinner pancakes. Not so with this recipe -- perfect from beginning to end. THANK YOU for this fantastic, absolutely scrumptious recipe! :)
Not our favorite. Texture was strange and ...We'll stick with our standby from this site.
Very good, even made with Buttermilk powder. Will use again.
Wonderful pancakes and used the suggestions provided by "Klugle." Thank you btw. Light, fluffy and delicious. Thanks Burygold!
5 *stars* here! I usually make Alton Brown's bulk pancake mix, but decided on these today. I added a splash of vanilla extract to the ingredients, and used the faux buttermilk (sour milk = w/vinegar) instead. These came out EXCELLENT, nice and fluffy too! Any cons? Maybe a tad bit too eggy, but still worth the 5 stars. Thanks for sharing this recipe! It's going on my blog "Mommy? I'm Hungry!".
This was very good. I added saffron to mine and made a few minor tweeks. Check out my picture.
Really good. The buttermilk is a must, otherwise they are bland.
OHMIGOSH!!! These are the best ever! Extremely light and fluffy! (Anyone who doesn't get a light and fluffy pancake with this recipe is probably mixing them too long or too well. The batter should be definitely lumpy. Also be sure your baking powder still has its zing.)
Followed the recipe w/addition of a Tblsp of vanilla extract. Served topped with fresh sweetened blackberries & whipped cream. By far, the BEST pancake ever!!! Thanks for making my Sunday a.m. breakfast for our guests memorable.
We had breakfast for dinner tonight at my in-laws and these were a huge hit! So much better than a box. I used the vinegar/milk substitute for the buttermilk and eggs from a friend rather than store bought. I'm not sure either of those would make a significant difference. I highly recommend this recipe and so does my family!
I think these were the best pancakes that I have ever had! YUM! The only change was to add 1/4 cup of white sugar opposed to 3 tbsp. I din't get my ingredients to room temp like some suggested..and my pancakes were fluffy and delicious. Will make again and again and again.
light & fluffy, im gonna make again
Excellent recipe! Loved, loved, loved these pancakes. The recipe as written makes much more than 12, 5 inch pancakes. I made at least 24 pancakes. I found that I had to mix it quite thoroughly to incorporate all of the flour, even though the recipe warns you not to over mix. They turned out perfect regardless.
These are the best pancakes I've ever made. Those store mixes just won't do after this. I added fresh blueberries and a bit of vanilla. YUM! The only real problem with this recipe is that my daughter wants me to make it for dinner every night!
These were great! I made these for out of town guests and they were light and fluffy. I served them with fresh strawberries and blueberries and my uncle's maple syrup from his sugar nush - to die for!
Excellent! I made 1/2 the recipe which was plenty for 4 of us. Halving it called for 1 1/2 eggs so I used one egg and one egg white. I'm wondering if using all egg whites would make them fluffier. I added a teaspoon of vanilla as suggested by other reviewers.
I had good luck with this recipe but admitedly I tweaked it. We are whole grain people so my recipe was 2 1/2 cups of whole wheat flour with 1/2 cup of white unbleached, then I added 1/2 cup of extra buttermilk, 1/2 tsp raspberry flavor, 1/2 tsp almond flavor, and I cup crushed raspberries. Then instead of adding the eggs all together I separated yolks from whites, beat the whites stiff, and I had the fluffiest pancakes. I find that separating egg yolks and whites like this always makes the fluffiest of pancakes, but it is the best solution for wholewheat and essential for buckwheat pancakes or you could have a lump of lead in your stomach.
I made this recipe as written with the exception that I replaced the 1/2 cup milk with buttermilk. The batter was so thin that it dripped! I added close to 2 cups (all I had on hand) of my homemade pancake mix and it just thickened the batter enough that I could make pancakes. The taste was wonderful with the addition of the pancake mix. Because the recipe makes a lot, I will probably make them again, remembering to add the pancake mix.
Very runny mixture. I had to add tons more sugar and cinnamon to make them edible. They were not nice fluffy pancakes,they were very flat,no taste at all. Total waste of my time.
Good recipe but the portion is off. I followed the recipe but find it is too salty and too loose. Next time I will use very little salt and no milk. The 3 cups buttermilk is enough.
I'm still looking for the perfect pancake recipe, but this one is the best I have found so far. The batter is quite chunky and I have to spread it out with a spoon after I dollop it on the fry pan, otherwise I would get inch thick pancakes. It turns out pretty good, but has a little bit of a baking powder aftertaste.
These pancakes were totally AWESOME! My husband is a pancake afficionado and he loved these. Only thing I added was vanilla extract. Two were made without it and there was a definite flavor difference without the vanilla. YUMMY
Breakfast has been over for at least an hour and the whole family is still raving about these pancakes. This recipe makes the lightest, fluffiest, moistest pancakes in the civilized world. I will be making these again, probably tomorrow. I didn't have any buttermilk so I added 3 T vinegar to the 3 C milk to make it sour and omitted the extra 1/2 C regular milk. Other than that no changes and the pancakes turned out beautifully.
I made this pancake for breakfast and they were good as my children would say 'the best pancake ever'. As I did not have any buttermilk in hand, I use 2 1/2 cups of milk and 1 cup of low fat natural yogurt and and it taste as good indeed. oh, I did add chocolate chips to half of the batter and the children and hubby love it. Sure a keeper.
Did not change a thing about this recipe, it is perfect. My pancakes were light and fluffy. I added chocolate chips to some of mine and they were delicious!! Made them for mother’s day and my mom one of the most pickiest eaters ever born loved them and made me make extra so she could have some for later. If you are going to freeze them make sure the pancakes are nice and cooled off then wrap in plastic wrap. To re-warm them defrost, preheat oven to 350 and bake for 10 minutes or until they are heated all the way through. Make sure to place them in a single layer. I will be making this recipe again and again.
Wow! These pancakes exceeded my expectations. They cooked perfectly, looked great and tasted wonderful!
I am a buttermilk pancake fanatic, and this recipe is **the one**. I did add the 1 T of vanilla, as recommended: yum! Instead of letting the buttermilk and milk come to room temperature for an hour, I just warmed them in the microwave a bit. Don't stir past big lump stage!!! Thank you for this recipe!
Very simple but very good!
Outstanding! I made this exactly as the recipe stated. The only things that I'd like to mention is that this made 15 large pancakes and I made them on a round electric griddle set at 375 degrees. I also think it's important to let the milk, buttermilk, egg mixture come close to room temperature befor mixing with the dry ingredients. I think this enhances the rise in the pancakes. My entire family gave this 5 stars and I thank the original poster!
great recipe.... for an added fluffiness...consider folding in the meringue of 1 or two egg whites
If you dont rate this 5 star you made a mistake try this recipe agian. We loved this why have I* made box all these years. Yes i to let my Butter milk and eggs sit before adding them......dont mix the wet part to the dry untill right before you cook them. love them Eric
Delicious pancakes! I had been using another recipe from this site but this will be my go-to from now on. I scaled the recipe down to 4 servings and it made 4 pancakes each for the two of us. I also made the batter an hour ahead and let us sit and become foamy, which made for a nice thick and fluffy pancake.
BEST. PANCAKES. EVER.
I made these with wheat flour and they were yummy!
These were so good. I think the melted butter makes the difference between this and my old recipe. Slightly crispy with a soft, fluffy interior. Very yummy.
Wow!! These are the BEST pancakes ever! They rise well and taste marvelous! I believe the secret is to not overmix. The batter was still very lumpy, yet they came out perfectly. My husband said they're better than IHOP, and those are pretty darn good pancakes. Followed recipe exactly. These make a lot of pancakes, so next time I'll halve the recipe for just 2 of us. UPDATE: Had leftovers that I had frozen from the first review, and when heated in the microwave were just as good as the first time. Thanks so much for a wonderful recipe.
These pancakes are awesome! I wont buy boxed anymore.
I followed the recipe exactly as written (well, okay, I was a tiny bit short on milk, so I added a splash of water). These were outstanding! Everyone in the family thought they were great, even Her Royal Highness, the 10 yo who doesn't like anything. It supercedes our previous favorite. It's a keeper.
these just turned out okay. not sure what went wrong since my first batch of pancakes, the batter was nice and thick, but then all of a sudden it got VERY runny! pretty much unuseable! so i added more flour to thicken it up some. i just wasn't impressed by this recipe, though it did make a ton of pancakes. maybe they'll taste better reheated... :-(
So delicious! I accidently made the full amount for just 3 people and ended up with alot left over. I just put the batter in the fridge and had fresh pancakes for the next three days! They were just as great on day 3 as they were on day one (maybe even better!) I think I'll make the same mistake next time!
I can't say enough good things about this recipe! The pancakes were EXTREMELY fluffy -- so fluffy that my boyfriend wanted to add a little extra milk to thin the batter slightly. Half of the pancakes were made as the recipe stated (which were perfect if you ask me) and the other half got about an 1/8 cup of extra milk. Both ways were exceptionally fluffy! Out of a possible five stars, this one gets ten!
I only had 2c of buttermilk! So... substituted 1c of plain Greek yogurt - worked AMAZING! Do NOT over-mix. This is not the time for OCD. Smooth=flat and tough. Lumpy=fluffy and tender. Also added blueberries and bananas.
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!
These are so good, I can't eat pancakes from a mix anymore. Could not believe how fluffy they were! I have also made with 2 cups whole wheat/1 cup all-purpose flour; still wonderful. These have become a family favourite.
These were the best pancakes I have ever made! They looked great, tasted great, and kept in the freezer for a week's worth of breakfast for my school aged son! I took the advice and didn't over stir them. That is definatly the key to successful pancakes!
We've been hunting for a delicious pancake recipe, and this is IT! I made it exactly following the recipe, except that I was perhaps 1/4 c. shy of buttermilk, so I upped the whole milk to compensate. I added a bit more milk during cooking, as it naturally continued to thicken up, but it was certainly delicious!
These pancakes are an almost exact copy of the recipe I took years to come up with (so much for talent,:). I use somewhat more sugar and no milk (when the batter is too stiff I use more buttermilk). You will not go wrong following this great recipe exactly. I must say, that it has enough butter to not need any grease on the pan. A hot non-stick pan will cook your wonderful, light breakfast fare.
we love these...I usually cut the recipe in 1/2 for us and add a splash of lemon juice....but these are AWESOME...just refrigerate any leftovers for the next day(works fine)great w/berries or choc chips...BEST EVER...love them!
Delicious! I needed a recipe to use up some lowfat buttermilk I had in my fridge and this was perfect. The fact that my buttermilk was lowfat didn't even make a difference in taste. I scaled the recipe to 4 and it made 6 nice size pancakes with no batter left in the bowl- 3 for me and 3 for hubby who says no more pancake mix after this. Definately will be making these again - maybe tomorrow! (I didn't use all the buttermilk)
I scaled this back to make eight servings. They truly are the lightest fluffiest pancakes. I will certainly make again.
Great taste! Thanks!
They were light and fluffy and yummy. Added fresh blueberries to the 2nd half of the batch. Extra yummy!
This recipe made too many pancakes.
The batter was extrememly runny-hello! And as stated before-it certainly makes more than 12 pancakes! Added flour to salvage-no flavor
I also "made" buttermilk with regular milk and vinegar because I didn't have any buttermilk on hand and this was a last minute meal. They were delicious! Best pancakes we've ever made. After making them for the second time, however, I found that they are much fluffier if you leave out the extra 1/2 cup of milk.
These had no flavor, NOT fluffy, almost like a weird french toast texture. A total waste of time and ingredients. I'll stick to the Betty Crocker recipe I've used for years.
Maybe it was me but my pancakes come out flat...delicious but flat. help!
My family loved this! I found it very easy to make and I am always looking for recipes to use up left over buttermilk. I made the first 3 as the recipe suggested and then I added some more milk because I like my pancakes thinner. I thought I would have enough left over to freeze but my family finished off the left overs at lunch the same day. I will def keep this recipe and use it often, Thanks!
I thought the flavour of these pancakes was fantastic, however, my pancakes turned out very flat and rubbery in texture. I didn't alter the recipe although the directions had no mention of the salt and sugar...not my favorite recipe...try the "fluffy canadian pancake" recipe eh!
I've tried a lot of made-from-scratch pancake recipes, but this one is truly the best. I doubled the recipe & the pancakes turned out great. This will probably be the recipe I use from now on.
These are by far the lightest, fluffiest pancakes I've ever made. Don't substitute milk and vinegar for the buttermilk. Using the real thing makes all the difference.
These are fantastic!!! I doubt I'll ever try any other pancake recipe! When you blend them all together, they foam somewhat- you know they'll be light & fluffy. Like it says,don't overmix- it will be lumpy. Not to worry! They come ouy perfect. Use 350 degrees on your griddle. Watch carefully! Thank you so much for the terrific recipe!!!
I made these using the dried butter powder, dried buttermilk,dried milk and dried eggs so I could have a "just add water" pancake mix and I have to say it is really good. I was shocked :)
This buttermilk pancake recipe is extremly good, i made the exackly like the recipe calls for and walla....woderful light an fluffy and not heavy either...Gotta keep butter milk here all the time now...Don Gee
Superb, light texture! Made the whole recipe and froze individually on a tray, then bagged. It's easy to remove as many as wanted and pop into the microwave for a quick breakfast treat. Be careful not to overheat the griddle. These brown faster than some because of the buttermilk.