4 Reviews of Buttermilk Pancakes

From: Firehousecook AKA Cap'n Jack

On Jul 11, 2009

VERY good. I have found that letting the batter rest for about 15-20 minutes before cooking causes the cakes to be even lighter and fluffier than using it right away. Also, don't over beat when mixing the batter. This is a keeper. Thank you. Cap'n Jack

From: gailanng

On Nov 14, 2009

One delicisous pancake is worth thirty boxes of cereal. Made for Everyday Is A Holiday.

From: Lavender Lynn

On Oct 15, 2009

Nice, light batter cooks up into a light and fluffy pancake with great flavor. It took me a few tries to get the temperature right in the well-seasoned cast iron skillet, but the ugly first ones were delicious, too! My advice is minimal oil, moderate temperature, smallish pancakes, and allow longer cooking times; like other buttermilk recipes we've tried, there's a risk of doughy centers; but if you get it right, these are wonderful. Made for PAC, Fall 09.

From: Sean's Mom

On Sep 7, 2009

I haven't been able to find a great buttermilk pancake recipe in a long time and this one is awesome! The only thing I added was 1/4 cup of sugar as my husband likes his pancakes sweet. Since I didn't have any buttermilk, I made it by the given recipe and let batter sit as suggested by another reviewer. You will not be disappointed. Even our two year old was elated and he ate every bite which is rare. Thank you again for sharing this great recipe!