146 Reviews of Buttermilk Pancakes

From: *Kathy*

On Jun 13, 2005

It was a rainy weekend and I was in need of some comfort food. I love pancakes made with buttermilk, and this was perfect. I had just a drop of vanilla extract, so in addition to that I added some banana extract, which turned out very nice. I have not made pancakes in quite some time, and these were wonderful, light, and fluffy.

From: * Pamela *

On Aug 5, 2004

— posted Jul 26, 2003,Made these for breakfast today as my last recipe for "pick your chef". I have never been very successful at making regular pancakes, but this recipe worked for me! I did make the first few a little thick but by the end I had mastered pouring the right amount of batter. I made these with whole wheat flour and the kids still gobbled them down. Thanks for this great recipe! ***updated I made these today for a special breakfast and served these with Strawberry topping Sweet Southern Sugared Strawberries (Strawberry Topping), whipped cream and icing sugar. Delicious!

From: Chef Shannon #4

On Feb 24, 2006

So good, love the taste. I make the batch, then put in a large zip loc and my kids just loving eating a plain pancake as a snack!

From: BostonMark

On Jan 4, 2004

Excellent pancakes! Be careful not to ladle too much batter and make sure to spread it out as you pour into the pan, or else they'll be too thick. Made some with chocolate chips and some with blueberries, too, but plain are really tasty.

From: Kree

On Aug 2, 2003

I just finished making these for breakfast this morning, and my entire family gave them 5 stars! I used soymilk mixed with 2 Tbsp lemon juice in place of the buttermilk for dietary reasons, and had to add a little bit more flour to get them to a good consistency, but they turned out perfect! The "buttermilk" gave them a wonderful flavor! Much better than our usual Bisquick pancakes. I'm sure we'll be having these again soon!

From: pattikay in L.A.

On Oct 8, 2006

This recipe is very similar to the one I've been using for years from The Joy of Cooking, but beating the eggs a bit first seems to make a difference. The pancakes were nice and fluffy. A note of caution - I used salted butter and I should have cut back on the amount of salt I used because I could taste the salt. Thanks for posting!

From: Chef floWer

On Jul 8, 2007

I made this for Zaar World Tour III - This was so easy to make, I substituted the eggs for an egg replacer otherwise kept to the recipe. They were light, fluffy and very yummy. Thank you ~Nimz~

From: Jane from Ohio

On Feb 14, 2006

Excellent flavor. These were soooo good and flavorful. They taste the way pancakes are supposed to taste. Delicious and light. I will never again use the box mix again. I followed the recipe exactly. Loved the vanilla. Thank you for sharing such a great and easy recipe.

From: Azriel31

On Jul 17, 2007

Very good pancakes. I think the buttermilk makes all the difference. Thanks so much for sharing!

From: lizbits

On Aug 27, 2007

I had tried several other pancake recipes and thought they were great, but those now pale by comparison. These are fantastic- light and fluffy and tasty and perfect. I sour my milk with lemon juice first, since I hardly ever keep buttermilk on hand, and use 1/2 tsp of almond extract occaisionally in place of the vanilla- really smells wonderful, and doesn't affect the taste a bit. My new standard for pancakes- so good that DH was bragging to his friend about them! Thanks for sharing! UPDATED: Since we are trying to reduce the amount of white flour we eat, I made these this morning with 1 1/2 c whole wheat flour and 1/2 c rolled oats and 1 tsp cinnamon for some fantastically great whole-grain pancakes. I loved the taste- hearty and slightly nutty, and I felt better about serving my family pancakes! I did keep all other measurements and ingedients the same, except for souring my milk with vinegar. .