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Buttermilk Pancakes Recipe

Buttermilk Pancakes

Recipe courtesy Elizabeth Gilroy, Talkeetna, AK

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 21-27 of 27

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  • on February 12, 2006

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    So easy and so light!

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  • on January 26, 2006

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    Highly recommended! I've been whipping my egg whites for years to get a light pancake, and these are much lighter with no effort. I even used 1/2 whole wheat flour and the pancakes were still light as could be. Plus, there's no fat or sugar in the recipe! A keeper.

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  • on December 04, 2005

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    I've used the Joy of Cooking's recipe for ages. Who would have though something easier would be so much better? This is!

    HINT for even lighter pancakes use soft flour (cake flour.

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  • on July 06, 2005

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    great pancakes

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  • on March 30, 2005

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    These were good if you enjoy light, fluffy melt in your mouth. If you like the heartier pancake types may not appreciate this recipe. Recommendation for future - reduce baking soda by just a tiny bit and/or add 1/2 teaspoon of sugar. The flavor of the baking soda came through a little too much.

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  • on December 11, 2004

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    THESE REALLY ARE VERY LIGHT AND FLUFFY, TASTE GREAT, AND SO EASY TO MAKE!!!!

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  • on November 20, 2004

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    These pancakes are definitely the best I've ever tasted and I've tasted a lot of "gourmet" pancakes in my time. They are light and fluffy and they melt in your mouth. I butter a flat iron skillet over medium heat and add the batter when the pan sizzles but isn't smoking. You could use clarified butter but I usually don't have any one hand. I serve with bacon and real maple syrup. Sometimes I add blueberries or bananas, but they are fantastic without the fruit. Once you try them, you'll be a fan for life!

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