Buttermilk Pancakes

Wonderful way to start the day! I cut the recipe in half and still got 6 big fat pancakes that were served with some homemade jam. We will definitely be enjoying these again, thanks for the post.

Excellent. Best pancake recipe I've ever made. Soft, fluffly, velvety. Cooks Illustrated light and fluffy pancakes were the best until now.

— posted Jul 26, 2003,Made these for breakfast today as my last recipe for "pick your chef". I have never been very successful at making regular pancakes, but this recipe worked for me! I did make the first few a little thick but by the end I had mastered pouring the right amount of batter. I made these with whole wheat flour and the kids still gobbled them down. Thanks for this great recipe! ***updated I made these today for a special breakfast and served these with Strawberry topping recipe#59564, whipped cream and icing sugar. Delicious!

One word: YUM. Rave reviews all around. Don't sub anything else for the butter, I think that has a lot to do with the deliciousness factor. Also, I wanted to mention that I spaced and forgot the sugar, and really, I don't think it's necessary. BF says not to use it, since they are fantastic as is. So if you're trying to watch your sugar intake, this is one small way to get rid of a little (granted, jam and syrup are going to have tons of sugar, but baby steps, right?). Again, these have great flavor, and I won't be looking any further for a pancake recipe, because this is the clear winner. I used spelt flour. Thanks for posting! :)

These were wonderful! A thick fluffy makes a thick fluffy pancake. I was out of baking powder so I had to make a substitute from baking soda and cream of tarter. I also had salted butter so I reduced the salt by 1/2 tsp. We ate these with butter, maple syrup, and Blueberry Sauce from this site. Next time I might try adding an extra half cup of buttermilk (as done by some other reviewers) to get a thinner pancake.