About this recipe: These are a favourite and its worth using the buttermilk for the flavour but any other milk will do just fine.
My son asked for pancakes this morning, and this recipe came up. Instant success - the pancakes were fluffy, delicious and easy to make. Perfect recipe! - 19 Feb 2010
Light, fluffy, everything a pancake should be - I cut the sugar down to 2 Tbsp., added 1 tsp. of vanilla, and used 2 Tbsp. of melted butter vs. 1/4 c. of vegetable oil. - 02 Jan 2010 (Review from Allrecipes US | Canada)
These were really, really good! Very light and fluffy and definitely restaurant quality. I was able to made 12 medium size pancakes by upping the flour and buttermilk to 1/2 a cup, but left everything else the same. I also added a splash of vanilla extract to the batter and used brown sugar. These really didn't need syrup. We rolled them up with sausage links and hubby (who's not a breakfast person) had 2 helpings. I'm so glad I gave these a try. Highly recommended! Thanks bunches Amber - 04 May 2003 (Review from Allrecipes US | Canada)