Buttermilk Pancakes

I was looking for a recipe to use my leftover whey after making yogurt cheese. This was wonderful, I used the whey in place of the buttermilk. They were light and had a great flavor and texture. (And no waste)

I've never had a lot of luck with pancakes, but these were just wonderful-- nothing fancy, but a great basic pancake. I added vinegar to soy milk to substitute for the buttermilk, which worked out fine. Served with local maple syrup and an egg on top!

These pancakes are light, fluffy and delicious. I used whole milk instead of butter milk and they were still great. My go-to pancake recipe from now on!

The recipe is not "light" folks, it's the serving size! One 4-inch pancake. They are delicious and fluffy, oh so good, but how do you eat just one?

I use this recipe every time I decide to make pancakes from scratch. It's easy and this last time, I grated some semisweet chocolate into the batter for a little bit of extra flavor.

FABULOUS!!! We all loved these, kids and adults alike!!! The BEST homemade pancake recipe I have ever made! A definate keeper!!!

Yummy. I will definitely make this recipe again. I used whole wheat pastry flour and egg substitute and sprinkled with frozen huckleberries after pouring them into the pan. They were the lightest, fluffiest pancakes I’ve ever made. I agree with other reviewers that 1 pancake is not enough, but I usually allow myself about 300 calories for breakfast. That is 3 pancakes and is a perfect serving for me.

I added the zest of one lemon and fresh blueberries. Very good! I look forward to playing with the recipe again.

These pancakes are pretty good coming from someone who doesn't like most pancakes! There very moist and fluffy which is always a bonus! I usually mix in some chocolate chips or strawberries to add extra flavor!

This recipe is definitely a keeper. I used whole wheat pastry flour instead of white flour and made waffles. They were GREAT! Best recipe that I have found for homemade pancakes or waffles. Delicious! Very Satisfied!! Two Thumbs Up!!! ((^_^))

Very good.

Hands down, this IS the best buttermilk pancake recipe. I have been making these for years. I always double the recipe.

Light and fluffy,added orange rind and blueberries to the mix...super the best I've made to date

I thought this recipe was good. I usually use a pancake mix to make pancakes, but I had some buttermilk I was trying to use so I thought I'd give this recipe a try. It came together pretty quickly, and I did like the texture, but I didn't think it was the fluffiest pancake ever. To those who commented that this is not a "light" pancake, I would like to point out that the fat-free pancake mix that I usually use to make pancakes has double the calories, for the same size pancake. This recipe has only 1 teaspoon of oil and 1 egg for 9 pancakes, which is a lot less than other recipes.

I thought these were amazing and will be making them on weekends!

I added 1/2 teaspoon of pumpkin pie spice and 2 tablespoons Splenda to the dry mixture instead of sugar. Also added a slivered Granny Smith apple and 1/2 cup of chopped pecans, and 1 tablespoon of Key Lime juice to liquid ingredients. I also used Canola oil instead of vegetable. Delicious!