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Like georgiapea I used KA white whole wheat, but added a quarter cup of quick oats and a little extra buttermilk. Next time I will use brown sugar and may soak oats with a little buttermilk before adding to batter. Also, I made a blueberry compote with 4 cups frozen blueberries, about 4 tablespoons granulated sugar, and about 2-3 teaspoons lemon juice. Next time will add blueberries to batter or on top of 'cakes after pouring batter into pan. Definitely will make again.

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Tom M. October 07, 2011

First I watched Alton's you tube video, which includes science of buttermilk. This plus a recipe I use in "Simply Colorado" (1997), caused me to experiment: 1. No buttermilk in home, so I whisked about 2 Tbsp plain yogurt to non-fat milk to measure 1 cup. I mixed the separated egg as Alton does. 2. Used double the amounts of baking soda and baking powder, like the other recipe. (I didn't add sugar, since I've had pancakes burn on my griddle & electric stove. Next time I may use only 1 Tbsp sugar per cup of flour.) <br/> Thanks for the griddle temp (medium low) in your recipe MaMa's Apprentice, I finally had pancakes which did not burn. :)

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CH+2C March 23, 2013

The liquid to flour ratio is way off. My first batch I looked at the batter thinking it was a bit thick. Of course I figured that out after the first pancake was on the griddle. I added more buttermilk. Nope... still too thick. Brown and golden on the outside... raw on the inside. Never had that happen to me when doing pancakes from the box. I did split one in half and cooked the raw middle and it was delicious... just that ratio being off is potential for trouble. 4 for flavor... 1 for accuracy.

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SP51 October 17, 2012

A touch of vanilla would enhance this just abit! Lotus.

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lotusland September 27, 2011

Fantastic pancakes!!

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55tbird September 27, 2011

Loved these! The kids ate them up! Served them with strawberry-rhubarb jam--yum!

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kellib626 September 26, 2011

This has become my go-to pancake recipe. They are so very thick and fluffy. Topped with my maple pecan syrup... mmm! Thanks for sharing!

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lucky ladybug July 10, 2011

Fantastic! Oh Alton, how do you do it. I used less butter (like you) and I made my own buttermilk with lemon juice. I've tried it with real eggs and with powdered egg substitute - both great. Wonderful both ways. Love love love. Also, King Arthur White Whole Wheat flour works great - helps keep them super light and fluffy.

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Georgiapea January 31, 2010

I think these are the best pancakes. They don't even taste like whole wheat. I used buttermilk powder.

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Meemosa June 30, 2009
Alton Brown's Fluffy Whole Wheat Pancakes