a bit too watery...added a few more Tbsp flour and a tsp vanilla and these were great

Made mine with Kefir instead of buttermilk, no salt and just a touch of stevia and vanilla. Amazing!

Delicious. Hubby inhaled them! Smooth texture; not as spongy as traditional buttermilk pancakes. Used 2 1/4 cup buttermilk and 1/4 cup 1% milk. Will definitely make again.

BEST BUTTERMILK PANCAKE RECIPE, EVER! Makes a thick batter, and the recipe yielded 9 small pancakes, so if you want to feed more than 3 people (3 per person), double or triple this recipe. The flavor and texture of the pancakes were perfect.

This recipe has the same ingredients and amounts as my Grandmother's recipe. However she and my mom always made sure everything is room temperature before starting; separate the eggs, beat the egg whites until they form soft peaks; mix the rest of the ingredients; and finally fold in egg whites to make the batter even fluffier!

Too doughy. I doubled the milk to 1 cup. Results were good that way. Perhaps the flour I used (King Arthur unbleached white) made a difference.

I followed the recipe. Just like it says. They were excellent. Just the way it says. Imagine that!!!

Made this recipe as stated with one exception. Substituted to self-rising flour. Came out light and fluffy.