LOVE this recipe! I have tried so many frozen pancakes and recipes using bisquick etc... and they always turn out dry and not flavorful ...... a friend gave me this recipe and OMG! YUM! they were PERFECT!!!! the only thing is i have to learn exactly when to flip them over - i always have a hard time w/that so at times i have one side that is too pale or overcooked but even when that happens they still come out good! lol so its a matter of getting the right color - but these pancakes never fail in taste and its consistency LOVE them! they even freeze perfect - pop in microwave for a minute - and still just as tender and yummy!!!! FINALLY great pancake and always have the ingredients on hand... THANKS! (wanted to add i ran out of reg. flour and had bread flour only on hand and it worked perfect!)
Very good and very easy! Like others, I added a bit of vanilla and about an extra 1/8 cup of milk to thin the batter a touch. I also used unsalted butter instead of the margarine. The yield was exactly 9 pancakes, perfect for us. We served with warmed pure maple syrup and sausage links and a fresh fruit bowl. My b/f who doesn't eat pancakes very much really enjoyed them and I loved them! Thanks for posting, Ellen.
Oh my goodness!!! I say goodness because it was pure GOODNESS!!! I added a bit of vanilla out of habit, and it tasted like cookie dough, I added chocolate chips and oh lawdy! PANCAKES that taste like chocolate chip cookie dough? It doesn't get any better than that!!!!
I had to alter this recipe a little bit. It used to originally call for 3t of baking powder vs. the now 1. I find the original 3t to be MUCH better. The pancakes come out quite fluffy ( if the batter appears too fluffy after mixing, add a little milk until batter gets to your liking). These pancakes are absolutely delicious!
Great, easy to make pancakes! I used white whole wheat flour and added some blueberries. I let the mix sit for a while. Made some nice thick fluffy pancakes! Will keep this on file for a quick and easy breakfast!
I originally came across this recipe on another recipe site. The person who posted the recipe stated, the recipe was from their Betty Crocker's Cookbook, 6th Edition. It also stated to use 2 tablespoons of vegetable oil, instead of 2 tablespoons of melted margarine. The vegetable oil at least doesn't curdle the milk, like melted margarine does. These were good pancakes. Made 8 (4-inch) pancakes instead of 9. I did add 1 tablespoon of ground flaxseed to the batter, to add more fiber to our diet. While I've been using my Pillsbury Pancake recipe for many years, this was a nice change, and will use this recipe again, as these pancakes were a bit hearty and quite filling. My husband and I were quite full after eating 3 pancakes each.
Great recipe! It was very easy to make. I used whole wheat flour. The pancake were fluffy, hearty and delicious. This was my first go at making pancakes from scratch. I will never buy a mix again!
Just made these and they were terrific! I did, however, make some substitutions. My daughter is dairy allergic, so I used rice milk in place of milk, coconut oil for butter and used half and half whole wheat and white flour just for a little added nutritional value. And they were still fluffy and delicious and my kids devoured them! Thanks!
This was an awesome recipe! I did make a few modifications based on other reviews: I subbed 1C buttermilk and used only 2t baking powder. I also let the batter sit for about 15 minutes and then firmly tapped the bowl a couple times (a trick from my chef friend who makes the best pancakes). These were amazing and were devoured by me, my bf, and my nephew at breakfast with real maple syrup.
This was the best pancake recipe I have ever used! Very easy to make, basic ingredients and tasty pancakes! I will never use a box mix again! My kids loved them and ate every last bite! I doubled the recipe and it made 15 mid sized pancakes. Thanks for posting!