Total TimePrep: 10 min. Cook: 5 min./batch
Great taste, easy to make and you can freeze up extras for another morning!
My go to pancake recipe! Always make extra to freeze!
A recipe that actually is easy and delicious ! Kids and the family love it . Add in chocolate chips or blueberries . Made it and it is perfect !
Where has this recipe BEEN all my life? I’m pushing 70 and I have finally made a decent batch of pancakes. I cut the recipe down by 75% for the two of us. Since I never buy buttermilk, I added its powdered version to the dry ingredients and mixed water with the egg as the wet ingredients, as directed on the powder’s package. I foresee these pancakes being requested, which is a change from my husband suggesting a different breakfast!
Perfect! These are my go to pancakes. I do cut the recipe down so it does not make as much.
These pancakes came out perfect from the very first try!! Light, fluffy and soooo delicious. My search for the perfect pancake recipe is over!!
Delicious made as is but does make a very large batch. I also made a half batch, for 2 adults and 2 teens, and added 1 Tbsp vanilla and 2 Tbsp ground flaxseed for a very subtle nutty flavor (and health benefits). Turned out just as delicious as the original. I have also sifted the dry ingredients and put in a container for our vacation trips. No more store bought mixes required. This was very fast and easy and will be in our breakfast rotation often. We prefer fruit on top but adding blueberries to the batter would be good also. These are light and fluffy.
So easy to make. Light and fluffy! Great buttermilk taste! Added a little extra buttermilk to thin the batter.
Great recipe! It's got that classic buttermilk taste (duh!). The pancakes turned out with the perfect texture, a nice combination of firm and fluffy. I ended up adding just a little regular milk to thin out the batter a little after doing 1 test pancake. I set the griddle to 325 and made about 40 5" pancakes. They were devoured! This is a keeper recipe.
Would like to see the whole recipe. Lori Schrank