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Hmmmm, I think this is the first Simply Recipes recipe I didn’t care for. The pancakes were thick, bland and tasted of chemical leavener (yes, I double-checked all the measurement.) Maybe a smidgen too much baking powder and a smidgen too little sugar.
Hi Jim. I’m sorry to hear that! Is it possible you were using baking powder that had aluminum in it? That may contribute. I make this recipe frequently–which is my colleague Summer’s–and don’t usually have that experience with it. If you try it with a little less baking powder and a little more sugar, please let us know. Thanks!
Love the pancakes. I use cardamom in the pancake mix, instead of vanilla.
Hi, Helle! Ohhh, cardamom sounds delicious! Great idea! Thanks for letting us know you liked the pancakes and for sharing your flavor variation!
OH WOW! I’m not a ‘chef’ so your GREAT explanation of how and what the ingredients do and react together finally made sense to me….Thanks!
Hi, Henry! I’m happy to hear the detailed instructions were helpful. Happy New Year!
These were yummy! I happened to have buttermilk on hand and was able to make these this morning! Delicious!!
Hi, Tess! I’m so glad you liked them! Thanks for letting us know!
This recipe is crazy good. I’ve made it at least twice. My kids love it. They really ARE fluffy!
Hi, Carrie! I’m so glad your kids love the pancakes! Thanks for letting us know!
Would love to try the recipe ..suggestions for buttermilk alternative..lactose intolerant household
Thank you !
Hi, Andrea! Great question! I would substitute a nut milk, such as almond, and add maybe a 1/4 tsp of vinegar. That will mimic the acid in buttermilk. Good luck
Thank you Summer …will give it a try !
Or lemon juice
I sub almond milk for regular milk in pancakes all the time and they always turn out great.
Okay, this is pretty much the way I make pancakes, actually pretty much EXACTLY. Now for something weird, or at least it’s what most think when they hear it. I grew up in NE PA where we have some rather odd foods, (Anyone ever try scrapple?). Anyway one of the best things we like to put in buttermilk pancakes is whole corn, yep, corn kernels. Either cut off an ear of corn from the night before, or frozen that’s been warmed slightly in the microwave. Everyone thinks this is strange right up until they try it. My daughter won’t have pancakes any other way, she prefers it to blueberry, banana or even chocolate chip. And the corn goes so well with real maple syrup. Give it a try
Wow! I’ve never heard of corn in pancakes, but I bet it is delicious! Thanks for sharing, Jeff! I’m going to give it a try!
Sounds really good. But you’ll get even fluffier pancakes is you separate the egg, add the yolk when adding wet to dry. Whip the egg whites and fold in after all ingredients are mixed together. I do the same thing with my waffles and cornbread.
Hi, Hikerwife! Great tip! Thanks for sharing.
Ms. Hikerwife, You beat me to it by a day. I’ve always separated the eggs and whipped the whites before gently folding them into the other wet ingredients. I agree with all else.
And Jeff, I’m in Philly (home of scrapple – every part of the pig except the squeal) and my grandmother often made pancakes with corn, although she called them corn fritters. Happy memories, for sure.