Comments on: blueberry pancakes + pancake 101

By: Hillary

Hillary — Sun, 05 Feb 2012 20:17:37 +0000

I had leftover buttermilk from the recent buttermilk roasted chicken recipe on this website and thought I would give these a try! These pancakes were INCREDIBLE. I always made pancakes from a high quality mix (such as Bob’s Red Mill Organic 7 Grain Pancake/Waffle mix) and they were “okay” – but I didn’t realize what I was missing! Thanks for the great recipe. I used frozen raspberries and some chocolate chips to add to the mix. Very light, fluffy and delicious pancakes.

By: Rosemary Griffis

Rosemary Griffis — Sun, 29 Jan 2012 16:34:15 +0000

Like you, Raechel, i just made these. They are incredible! I didn’t even spread them with butter, as I usually do. When I needed a blueberry pancake recipe, this site is the first place I came.
Deb, thanks for a wonderful blog, and I’m looking forward to your book.

By: Raechel

Raechel — Mon, 16 Jan 2012 01:03:33 +0000

So, I know this post is like forever old and maybe no one will read my comment but I gotta post about this!.

I made these for breakfast this weekend and they were amazing. I consider myself a fairly decent cook but I have never been able to make pancakes at home without them being not very good. These were amazing. I think the trick was I have always stirred the batter until there are no lumps. This time I stirred till there were medium sized lumps and they were delish. I also recently got a griddle pan which helps I think.

Incase anyone doesn’t have buttermilk on hand please feel free to sub in greek yogurt or sourcream. We did 1/2 almond milk and 1/2 yogurt to make the 3 cups of buttermilk.

Anyways, these were awesome and I made the entire batch and froze the leftovers for quick weekday breakfast or for a lazy weekend brunch!

Thank you so much for posting all these super helpful tips on making pancakes!

By: Sherrill

Sherrill — Sun, 01 Jan 2012 19:39:06 +0000

Hey everybody…yes, I too an of the “unsayable word” family. My mother ALWAYS made “scratch” pancakes, and I simply can’t eat any other kind…seriously…
So…after reading through all the posts… (yes, I did…) Let me offer some thoughts on consistency. There are many different brands of buttermilk, some thin, and some thick. Some are almost like yogurt. Your pancake consistency will depend on the consistency of the buttermilk. Also, some folks measure differently than others. Always spoon the flour into the measuring cup and level with a knife. Don’t tap the cup. Use a tad more baking powder than called for, and if you separate the eggs like Deb says, your ‘cakes will be so fluffy.
Its New Year’s Day and my husband wanted blueberry pancakes for breakfast. So, off I go to the internet to get this recipe, cut in half for the two of us. Problem…no buttermilk. OK, so, I used all the half and half I had and 8 ounces of Greek-style yogurt, and beat them together. Got exactly 1 and 1/2 cups of liquid. I added a tad more baking powder and used brown sugar instead of white, but did everything else the same. Mercy, mercy, mercy… incredible. Amazing taste, fluffy and creamy-flavored with a hint of tang from the yogurt. My husband pronounced them perfection… so, I’m of the “impatient pancake” family, but this time I used a lower heat with the melted butter swished on the pan. Perfection. We had easy over eggs, turkey italian sausage patties, and these lovely ‘cakes. What an amazing way to start the New Year. Recommend this recipe 100%.

By: ironchefman

ironchefman — Wed, 28 Dec 2011 20:12:14 +0000

I love these pancakes, but lacking a good reason to buy buttermilk, I’ve always used the substitute of regular milk + vinegar. But they’re still amazing!
Anyway, I recently bought some cultured buttermilk and tried this recipe with the “real” stuff. Unfortunately, the batter was far too thick, almost like the consistency of yogurt. I had to thin it out with an extra 1/3c buttermilk to get a pour-able batter.
So is this the fault of the buttermilk brand I got? I got it for making biscuits and those turned out very well. I can always go back to milk+vinegar, but just wondering why this didn’t work right…

By: JJ

JJ — Sat, 10 Dec 2011 21:08:19 +0000

Me and my gf put parmesan cheese inside these pancakes. Turned out better than expected. Definitely recommended for the adventurous type

By: Katya

Katya — Mon, 21 Nov 2011 00:36:04 +0000

These were the fluffiest pancakes I’ve eaten in the 11 years I’ve lived in the US. My box of frozen blueberries turned out to be frozen black currants. They were a little too tart for my 2-year old, but for me it was heaven! Seriously though, when I read your posts, I feel like I’m standing next to my mom and watch her cook.

By: Kristen

Kristen — Sun, 23 Oct 2011 14:57:55 +0000

@Tracy — First things first, are you waiting until the little bubbles form before you flip the pancake? For me, when I get impatient and flip before the pancake is ready, I always end up with gooey, raw pancake innards.

Are you keeping the pan on the low side of medium?

Also, what’s the elevation where you’re cooking? Could that be an issue?

By: Tracy

Tracy — Wed, 19 Oct 2011 22:04:54 +0000

PLEASE HELP!
I went through MANY posts, all declaring how great these are, but mine never turn out. I have been using this recipe for years because it tastes better than any other recipe I’ve tried, but never get the right texture. I can’t find another recipe that gives me a light, fluffy, sorta-like-a-cupcake interior either, so I have no reason to switch. All recipes with reviews of “light & fluffy” never worked that way for me. Unfortunately, my parents use a mix for their annual pancake breakfast & the texture is always perfect, the way I want mine to be. Mine are still too wet inside, whether I cook them lower for longer, or higher thinking the heat will cook the moisture. They are also pretty flat. Other than beating the egg white separately, what else can I do to make sure the inside is light, airy & done – like a pan”cake”? I wouldn’t make such a plea for help except that I love pancakes & am tired of inventing new “tweaks” in vain.

By: Jules

Jules — Tue, 11 Oct 2011 23:59:41 +0000

I can always count on you to have just the recipe I need and know that it will be just right! I have been making my pankcakes from scratch for a while, but not buttermilk. I bought butter milk for the first time when I made apple cider doughnuts last week. My boys (and I) say thank you! Going to try this nowbut I have to tell you, I was laughing out loud when I read about you being a pancake snob! My mother did not cook when I was growing up, perhaps my obsession with cooking now that I have my own family? Anyway, was cracking up, because my son has started to shun certain things at resturaunts(” I like it better the way you make it”) and pancakes from IHOP are one of those things. I know how your mother felt! Snob away my son!