Orange Buttermilk Pancakes

 

How To Make Fluffy Buttermilk Pancakes Recipe

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Perfect Buttermilk Pancakes from scratch

Video taken from the channel: Crouton Crackerjacks


 

Buttermilk Pancakes Recipe Demonstration Joyofbaking.com

Video taken from the channel: Joy of Baking


 

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Professional Baker’s Best Blueberry Pancakes Recipe!

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Eggless Vanilla and Orange Wheat Buttermilk Pancakes Recipe with Video Tutorial

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Orange Pancake Quick and Easy

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Ingredients. 3/4 cup orange juice. 2 tablespoons orange zest (finely grated) 3/4 cup buttermilk. 3 large eggs. 2 cups flour (all-purpose) 1/2 teaspoon salt.

1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 cup sugar (granulated) 5 tablespoons melted butter.

Ingredients 1 cup flour pinch of salt 1 teaspoon baking powder 1/2 teaspoon baking soda 4 tablespoons sugar 1 cup low-fat buttermilk 1 large egg lightly beaten 1 teaspoon vegetable oil zest of one orange Optional: blueberry or boysenberry syrup powdered sugar. Ingredients 2 ¼ cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt 2 teaspoons finely shredded orange peel 1 cup orange juice 1 cup buttermilk. 1 cup whole wheat flour 1/4 cup rolled oats 1/4 teaspoon baking soda 1 cup buttermilk 1 large egg 1 teaspoon orange zest 1 teaspoon vanilla extract 4 tablespoons fresh squeezed orange juice 1/4 cup maple syrup. Instructions In a small bowl, combine the baking mix and sugar.

In another bowl, whisk the egg, yogurt, buttermilk, orange juice, Add the buttermilk mixture to the dry ingredients, stirring just until moist; let stand 15 minutes at room temperature. Pour batter by 1/4 cupfuls onto a greased hot. For the pancakes: 1 1/4 cups all purpose flour.

1 teaspoon baking powder. 1 teaspoon baking soda. 1/4 teaspoon salt.

2 Tablespoons sugar. juice from one orange about a 1/2 cup. buttermilk about 3/4 cup. 2 Tablespoons olive oil. zest from half an orange. 1/2 teaspoon vanilla. Mix the ricotta cheese, egg yolks, sugar, orange zest, orange juice, and buttermilk in a large bowl. In a separate bowl, mix the flour, baking powder and salt.

Combine the wet and dry ingredients, being careful not to over-mix; it is OK if there are a few lumps in the mixture. Stir orange juice mixture into flour mixture until combined but still slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour about 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and.

In a medium bowl or 4 cup glass measuring cup for easier measuring, combine the buttermilk, eggs, melted butter and orange juice concentrate. For the pancakes: In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk together egg, buttermilk, and oil.

Create a well in the center of the dry ingredients.

List of related literature:

Add the rest of the buttermilk and mix just until combined.

“Flour: A Baker's Collection of Spectacular Recipes” by Joanne Chang, Christie Matheson, Keller + Keller
from Flour: A Baker’s Collection of Spectacular Recipes
by Joanne Chang, Christie Matheson, Keller + Keller
Chronicle Books LLC, 2011

The pancakes were perfect after we tweaked the flavor with a little butter, vanilla, and brown sugar, and cut the acidity by replacing the buttermilk with a blend of milk and lemon juice.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

FAKE THE BUTTERMILK Buttermilk gives pancakes a tangy flavor and contributes to their fluffy texture, but what if you don’t have any on hand?

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

Add remaining 6 tablespoons buttermilk; with your fingers rub flour and buttermilk together until buttermilk is evenly incorporated into flour and mixture resembles coarse, wet sand.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Make a well in the center, pour in the buttermilk, lemon juice and oil, and amaretto, and stir until well blended; continue stirring in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter.

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

For our waffles and Buttermilk Pancakes, both of which call for 1¾ cups buttermilk, mix ½ cup milk with 1¼ cups yogurt and substitute this mixture for the 1¾ cups buttermilk in the recipe.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Combine buttermilk, sour cream, and egg; add to dry ingredients, stirring just until moistened.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Lower the speed to slow and fold in the sour cream, buttermilk or yogurt, the lemon zest, cinnamon and flour to make a smooth batter.

“Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes” by Richard Sax
from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes
by Richard Sax
HMH Books, 2010

In another bowl, whisk together the eggs, granulated sugar, sour cream, oil, extract, and lemon zest. using a silicone spatula, fold the flour mixture into the sour cream mixture.

“The Kentucky Fresh Cookbook” by Maggie Green, Cricket Press
from The Kentucky Fresh Cookbook
by Maggie Green, Cricket Press
University Press of Kentucky, 2011

If not, add more buttermilk.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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88 comments

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  • BEST pancake recipe!!! I didn’t have buttermilk so I made mine using the exact things you recommended. My pancakes came out so light and fluffy. Love it!

  • Finally got baking powder and actually made these!!! Didn’t have buttermilk but I did the milk+lemon juice and they turned out really good, super fluffy �� I’m very picky with pancakes but these passed the test ��������

  • I have tried following this recipe using your gram measurement. 150gram seemed too little. Does 2 cups of flour equal to 150 gram?

  • These were delicious, oh yeah and 3:35 looked like the next scene because the browning of the pancakes was browner I think that scene was supposed to be for the second batch of pancakes

  • Making this today. I have leftover buttermilk from making fried chicken. I was decided on pancakes or buttermilk biscuits. Both are,yummo.

  • Thank you Anna: was a complete success. The hard part -as you said- was getting the cooking temperature and timing correct. We can enjoy your show here in Singapore as well!

  • My husband and I have some leftover buttermilk from a different recipe, and we were trying to figure out what to do with it. Today is my birthday, and we have all the fixings for a bodacious breakfast except pancake mix. So, I thought of looking up a homemade buttermilk pancake recipe and found yours! I was delighted to find that you have a recipe for them because I’ve been subscribed to you for quite some time now probably a few years and I love your recipes! You’re very down to Earth, and I love that your recipes are perfect for people on a very tight budget, like myself. So thank you very much for posting this recipe! ^_^

  • Oh my God!!! Anna, I just made this recipe minutes ago �� and I have no words �� Simply amazing ���� Thank you!!! Love you, and love all your recipes. Greetings from Costa Rica ����

  • I had a good laugh when she put a barrel full of sugar in the fower. Now I understand the American size hips. And then milk. Of course. And this is breakfast? Hahahahaha

  • Just tried this recipe, pancakes turned out so good, best pancakes I have ever made. Just do everything exactly by the recipe and you will get some amazing pancakes. Thank you Anna!

  • Hi Anna, WHY my batter is so runny with only 150 gr of flour? Then I do it again with cups. 2 cups of flour with all the liquid ( 1 3/4 C of milk, 1/4 C of oil and 2 lg Eggs), my batter still very liquid like Crepe batter??? Help… pls. SOS. Thank you.

  • I just finished making pancakes with your recipe. I did not have buttermilk. I added lime to the milk as you said, and OMG my pancakes are so tasty and fluffy. Thank you so much.

  • Whether it will turn more fluffy if we separate yolk and white and then beat egg white to the peak and atlast fold the egg white back to the batter?

  • I made these today, incredibly delicious.
    Just an FYI for those who work with grams and not cups, it’s 250gr of flour and not 150 as stated in the description.

  • We Love your recipes. I’ve already tried a few. The buttermilk pancakes were great, my husband and I linked them a lot.
    Thanks and best wishes from Germany

  • I absolutely love your channel, because your so calm and do everything step-by-step it’s so easy to follow your instructions, I made your cupcakes and they were absolutely sensational, my first time attempting cup cakes ����, I’m going to try the pancakes today as I have some leftover buttermilk, thanks for your gorgeous videos and all the help your clips have given me learning to bake

  • Thank you for putting the ingredients and measurements in your vid. I will visit your site. I like to see the cook, cook the recipe and show the ingredients not just explain and then provide a link to their website.

  • The best pancake i’ve try! I made this today and my whole family love it! My husband keep telling me to make sure i followed your videos!
    Thank you so much, you are amazing ❤❤❤

  • I have made this soooo many times!
    it turns out awesome!
    I use frozen blueberries that come in the packet because it tastes better in pancakes than fresh blueberries.
    this recipe is awesome!!!!

  • Wow Anna, your recipes are so awesome. Your commentary is also to the point and informative! I prefer not to mix eggs and milk together and therefore use water as an alternative.

  • Just made them now and im very happy! They turned out pretty ok, perhaps not as good looking as in the video but definately a treat. Lots of love!

  • Hello. Thank you for your recipe.
    May I make a suggestion?
    If you substitute ghee for your butter in the list of ingredients, then, when cooking them, you will only need to butter the pan once. The ghee in the batter keeps the pancakes from sticking. Thank you.
    P.S.: Making your own ghee is preferable. Such a wonderful experience.

  • I made this few hours ago for work tomorrow omg..best and easiest pancake ever. I have been watching you for few years now. You are great.

  • I also always give the first pancake to my dogs �� crazy I never knew vinegar and milk is what makes the buttermilk. That’s for the tips

  • I lôve adding small bits of apple in batter and blueberries the way she does
    Apple makes cakes moist and more flavorful!
    PS: this is best pancake batter I’ve tried out of many including boxed and moms. Maybe sifting is key. I did use 1c buttermilk instead of 3/4 c, coconut oil on hand in place of veggie oil, Also used tiny chopped bits of 1 lg. apple and the same amt blueberries.

  • I’m going to add and extra measure of fluffiness…. make the same batter, but fold in some whipped egg whites (meringue) OH YUM YUM YUM You know it!!!!!

  • Awww beautiful children and I can’t wait to make this. I’m ready to detach from the original diva aunt jemina! Ha! Thxxx Queen! �� ��

  • Thanks for your lovely recipe I did it today and everybody love it It’s so fluffy super delicious Thanks again God Bless Anyway I always follow your recipes like the chocolate chips cookies and turn out so good

  • Like 11…..
    Wowwww…..awasom presentation…..
    Great orange cake recipe……
    Hii new frnd sub done stay connected hope you support back….

  • I just would like to say that Stephany you are my secret to all of my Gathering successes!!!!!!!!!! Thank you for such an amazingly organized site. I recommend you to everyone! Was not a pastry girl and I tried your shoestring pastry……..and you know what, it turned out beautifully! You are an amazing cook and I LOVE YOU! Also love how detailed you are! Like these videos better than the older ones but you were still amazing! So absolutely great full that I discovered you! Everything I have tried I LOVE! So many favourite recipients from you! Thank you!

  • So I made these today for breakfast and they were SOOO GOOD!! Definitely the best pancakes I’ve ever had! Im so obsessed with your videos Monique, just today I made your pancakes, fried chicken tenders and your chocolate chip muffins and they all came out AMAZING! You’re the best! ����❤️

  • Made these this morning… and they turned out GREAT!!! p.s. it was my first time using buttermilk and making from scratch. LOVE, LOVE, LOVE and this will be my new go to recipe for pancakes.

    Thanks… from Canada ���� ��

  • If you’re looking for another healthy pancake recipe. Check out Chef Michael Smith’s Country Style Pancakes. https://www.youtube.com/watch?v=lzJD_zkJB9E&index=2&list=PLGW0ponJ7cL0cudqd9u3pyJd_BDfj7Mcx

  • I searched for many recipes of pancakes and this is the only one that milk is replaced with buttermilk.I’ll try to cook this recipe to have a tangy buttery flavor that makes the bpc so tender, fluffy and soft. This will be my breakfast tomorrow with my grandchildren. Pancake is their favorite. Thank you for sharing this recipe. God bless.

  • My favorite pancake….with whipped butter and real blueberry sauce and maple syrup! Thank you for showing us how to make an awesome breakfast…bless u Anna!

  • HiI must say this have got to be the simplest and best pancake recipe I’ve tried since this pandemic. I’ve tried three thus far and they all taste like rubber or the proportions/ingredients were really off. Thank you so much. I had to take it back eight years to find a good ole recipe.

  • Made these today. They were incredible!!! Batch made 8 medium-sized pancakes. Additions: I added 1/4 tsp of vanilla extract to wet ingredients.

  • Mam if I am adding egg whites after beating them separately, when to add them? I heard letting the batter to rest for 10-15 minutes may give u better results. So after the initial combining of drywet ingredients and letting them rest, shall I add the beaten egg whites just before cooking?

  • Wow! Your kids are beautiful. And those pancakes look so good and perfect. I use hungry jack but once i finish it up i want to try your home made pancakes.

  • I do this recipe but use self rising flour and it makes the best pancakes I’ve ever eaten. Note, using a quarter cup ladel like she’s using, this recipe makes about 8 pancakes. Or you can cut it in half, use a smaller egg and make 4 pancakes for 1 person.

  • I always turn my pancakes when the top is dry, that way it doesn’t splatter. Also, you don’t make buttermilk you just sour your milk. I will try your recipe tomorrow.

  • I just made “brinner” (breakfast for dinner and these were a HUGE HIT!! I did add a splash of pure vanilla extract and a hand full of toasted pecans which made these my families new favorite pancake recipe! I didnt have buttermilk, so i did take Stephanies advice and made it with a cup of whole milk with a tsp of vinegar. Thanks for yet another PERFECT recipe!

  • I just made this recipe as shown in the video, they were moist and fluffy! I found out that room temp liquid ingredients help keep the butter from seizing up, I usually use oil but can’t argue with what works. I will make these again!

  • Great recipe, thank you. These pancakes are today’s breakfast, and they are very good. And perfect quantity, serves two for a good filling morning meal.

  • That pancake batter looked a little too smooth. Never overmix pancake batter otherwise pancakes will come out dense, chewy and tough. The pancake batter should be thick and airy. Also butter gives more flavour than oil though if your out of unsalted butter then sure go ahead with oil. Melted shortening like Crisco or Lard would also work well.

  • That’s a great recipe, thank you! I also love the fact that you give us measurements of ingredients in metric units, that’s super helpful for all non-Americans out here.

  • I made them yesterday and this is by far the best pancake recipe that I’ve made, it was fully and light, made about 8 medium size pancakes.

  • Made this recipe, and I’m not even kidding. These were the best pancakes I’ve ever made or eaten! And lord knows I can butcher some pancakes! Lol! I have tried a few of your recipes so far, and my family has loved every single one! ��

  • Hiya Anna, A lovely recipe, but may I ask, for someone living on their own would it be ok to refrigerate some of the batter for later? Thanks very much and stay well, David.����������

  • Under Anna excellent instruction, I produced croissants yesterday. My family loved them. Today we’re having Anna’s blueberry pancakes. Tomorrow? The world! I feel like I can do anything watching her videos.

  • Love it. I need it with buttermilk pancake mix from pioneer
    And have no butter but I used 2 1/4 tbsp of olive oil Some time I mix 1/4 tsp of almond and vanilla extract (both). Set between low and medium. Lil bet more on medium and cook for 1:30 min each side.
    Next time I will try some caramelized banana and use it instead syrup.

  • Monique, I love this recipe. It is the bomb! My husband requests this every Sunday morning. Subscribers give this a try. Monique would you mind if I make this recipe as well as another on my YouTube channel? I will post the link to your blog and give you a shout out. Keep me posted. #newsub

  • Thank you so much for this recipe. Best pancakes I have ever made using your exact measurements. It was so delicious. Blessings ��

  • Since I discovered buttermilk was available through Amazon Fresh (and not at my local) I have been looking for and trying every recipe there is for buttermilk pancakes, continuously disappointed in my attempts to make the perfect pancakes….until today!

    These are delicious, moist, light, buttery (cause I added two tablespoons of melted butter to the liquids before mixing with dry) and this recipe is the one that goes in my keep file!
    Thank you buddy for posting and for letting me hear that I’m not the only one who drops into cute “dog voice” when I speak to mine. ���� “Yes he is…” Classic.

  • I made these tonight! oMG! They not only looked as good as IHOP’s but Lord they tasted even better! Please don’t stop making videos! I love cooking with you in my kitchen. I have yet to have a fail! You ROCK!!!

  • Well, I was going to make them tomorrow or Sunday, but I made them today and what a great decision that was. The best pancakes I’ve ever made. Before you turn them, make sure the top is ALMOST dry, that way the batter won’t splatter and you will have a perfect pancake, even the first one will be perfect:) I wonder if one can make waffles out of them? Have to try that. Thank you for your awesome work.

  • MESSAGE TO ALL: SAY NO TO CANOLA OIL OR ANY INDUSTRIAL OILS; they are toxic, full of GMOs. Canola is from Canada’s Rapseed grass, that not even insects go near to eat. All industrial oils go rancid, even while on store shelves.
    Industrial oils are Heat and Solvent and Chemically extracted, then… Deodorized and artificially flavored.

    BUTTER B U T T E R ought to be in Pancakes!!!!
    Coconut Oil is Heavenly, and provides Ketones for brain energy, and does not go rancid, no more calories than Olive oil…Coconut oil is a Medium-Chain fatty acid with innumerable HEALTH BENEFITS, does not get stored as fat and you burn immediately for energy.

  • Thank you so much for this amazing recipe. I have a question regarding the pancake batter, for how long can I make it and save it in the fridge?
    Thanks in advance.

  • Thanks Crouton Crackerjacks for sharing your awesome pancake recipe. It is easy and makes perfect pancakes every time! My wife and I love them!

  • Best pancakes ever!! I used real whole buttermilk for mine and added a couple of drops of vanilla extract. They taste just like IHOP’s pancakes!

  • I doubled the recipe and my kids loved them. I can finally make pancakes like the restaurants. No more store bought mixes for me. Thanks,

  • This is the only homemade recipe I use for pancakes. It’s basic and delicious. My husband lives these pancakes! Post more vids. I got this recipe practically memorized now.

  • They look amazing ����I would really appreciate it if you could check out my American pancakes recipe on my channel https://youtu.be/6-OlJa_cBN0 It would mean a lot to me ��

  • How did u make the butter milk? Just by adding vinegar and letting it sit? I thought buttermilk was the byproduct of making butter…the liquid that’s left over after churning.

  • I actually QUADRUPLED this recipe last year when my in-laws and small army of nephews came to visit for the week of the 4th-just froze them all and popped them into the microwave each morning (I added chocolate chips to a couple of batches, too).  Worked GREAT.

    They’re coming again this year (4th of July tradition), so I had to refresh my recollection on the recipe and make another Quad-batch.  Good stuff!  Thanks so much for sharing!

  • I’ve been wanting an easy buttermilk pancake recipe. Thank you for your tutorial. I am going to try and make some today. Your dog is beautiful. Did he like his pancake? I used to make one for my little dog too. Thank you again. I’ll let you know how my buttermilk pancakes come out. ����

  • Yeah I can relate to pancakes as weekend back in the days when I was growing up. This is a yum recipe. I’ve only y been using 1tsp baking soda, and one egg! Ai! This is now my new recipe. Thank you ��

  • Wet ingredients

    * 2 eggs
    * 1 cup warm buttermilk
    * 1 cup warm whole milk
    * 1/4 cup real butter melted
    * 1 teaspoon vanilla extract

    Dry ingredients

    * 2 cups all-purpose flour sifted
    * 1 teaspoon salt
    * 2 teaspoons baking powder
    * 1 teaspoon baking soda
    * 2 tablespoons sugar

  • Thank for sharing your recipes, I love your videos, I tried this recipe this weekend and came out amazing, I will not buy another pancake mix box again, homemade is it.

  • I just made these and they are AMAZING. Best homemade pancakes hands down. So fluffy and flavorful. My family loved them. The batter was very easy to pour and cook as well. Will hold onto this one, definitely recommend! Thank you so much!

  • Omg the first time I made these was saturday and mmmm perfection. So I’m making some today but forgot tonsift the flour…. womp womp. We’ll see what happens.

  • About an hour ago i wanted something to eat for breakfast because i work nights been wanting pancakes for weeks now unable to go to the stores you know came across your recipe liked the simplicity of it witch is what we’re all looking for made it now no more buying pancake mix anymore from scratch now on thanks

  • As with so many recipes I’m seeing on your YouTube channel, another delicious meal plan comes into play.  In this case, it’s what’s for breakfast tomorrow.  Looks so delicious.  Muchas gracias!

  • I have made this recipe over and over. It’s a wonderful recipe for light fluffy delicious pancakes. I always double the recipe so that there are a few extras for the following morning. The only change I make, is that I add a couple teaspoons of vanilla extract. Which I always do in pancake recipes that don’t call for vanilla. We just prefer the added flavor that the vanilla provides:) 2 thumbs up from this mama of 3!

  • Who the fuck has butter milk in there house not me anyone? I didn’t think so,this is how u loose viewers you to think about who looking at this regular people 90%of them don’t have butter milk in there house there for useless

  • I made these pancakes as well. �� They come out so spongy and soft, with buttermilk the batter was looking very unusual curd like texture. I served with Canadian maple syrup and pouring cream and they tasted yummy! ��

  • I made “the fluffiest pancakes you’ll ever eat by TASTY” and I also made these and myyy divas can cook recipe is just way better. The half milk and half buttermilk is it. The husband and I love them.

  • Massive thank you Stephanie for all your recipes over the years. Your videos have become my go-to recipe source for most of my baking needs.
    Lots of love from England.

  • Have you ever thought about making a cookbook?? I would LOVE to have a book filled with all your recipes! You’re definitely one of my favorites <3

  • Sorry but i hate video’s that don’t give the recipe’s and have hard to navigate websites. could not find this recipe.
    thanks a lot Divas Can Cook for wasting my time.

  • Made these last week with maple bacon along with scrambled eggs with cheesy grits! Again they’re in love with me (again)! ����
    Mario

  • Just finished making these, for the wife and kids. This is by far the best pancakes I have ever tried. I have made buttermilk pancakes from scratch before but I didn’t use whole milk and buttermilk, just buttermilk and I absolutely love these a lot more. Thank you so much

  • I made these and they were absolutely delicious. I would want to know if it is possible to store the batter in the fridge or will that reduce the quality?

  • Thank you for this recipe and having the recipe on your website I have changed my style of cooking for my family… I don’t buy store brought stuff a lot I make everything by stract thanks too your videos

  • if you whisk in some whipped egg whites you attain the fluffiest and I mean FLUFFIEST pancakes ever… you achieve BOSS LEVEL pancakes… serious!

  • The best recepie!!! Flufyy and the best taste. I have tried a lots of recepies, but this one is the best one! Tks ������ from Romania ��

  • New sub here. I’ve tried Joy of baking and food wishes pancakes and they left me a little flat. I am going to mix buttermilk with evaporated milk because I’m out of regular. Hoping these are great. I have to go make pancakes now. Will come back on and tell you what I think in a bit. YAY. Thanks Karen,. OMG AMAZING. YES YES YES. WIll make this recipe for years to come. THANK YOU.