Robby's Buttermilk Pancake Mix, 33-Ounce Cans (Pack of 3)

I accidentally discovered this mix while shopping for the Carbon's Waffle Mix (also the best for waffles in my opinion); I bought the smaller size(16 ounce can), and I was pleasantly surprised. (However, a 16 ounce can will only produce about 4 batches or so of the pancakes). The secret part that I think makes these pancakes special is the buttermilk which reacts with the mix to produce a really good tasty pancake. Yes, you have to mix the ingredients (wet, then add the mix) and let it stand for five minutes (or more). The pancakes are very light (they rise a reasonable amount), and they have a light flavor. I've found you can make them slightly thinner by putting a fairly decent amount of batter in center of pan and then rolling the pan around to spread out the batter. This makes them about as thin as you can get them (when I do four at a time in the pan, they are not nearly as thin). One other plus, is this is a really simple recipe to use to make pancakes; you only have an egg, some oil (2 Tsp), 8 ounces of buttermilk, and one cup of the mix). So why are they so good? It's a matter of personal taste, and I just like the taste of these. It appears most of the rest who have sampled these really like them too. If you are a pancake aficionado, these are definitely worth a try. (If you know of a better pancake, I'm all ears; there is no certainty in foods; it's all what you have been exposed to.)

Never will I make pancakes with anything but Robby’s.

I just tried this mix for the first time today, as it took awhile for me to remember to buy buttermilk. It's quite tasty, but you can really taste the salt! I made it on my Villaware Belgian wafflemaker on setting 6, using 1/8 cup butter and 1/8 cup oil (recipe calls for 1/4 oil), and it came out dark-brown and crispy on outside and very moist on the inside - just delicious. Using two cups of the mix, I got about 5 waffles. I've also purchased the Carbon's Golden Malted waffle mix, which I've like, but I prefer Robby's because it's so much more flavorful - perhaps I should try buttermilk with the Golden Malted as well. The downside is Robby's calls for 1/4 cup of oil, while Golden Malted requires 2 tbs of butter - so if you're looking for something lower fat, you may want to look at the Golden Malted. By the way, I was surprised to see that the folks who make Carbon's Golden Malted make the Robby's mix as well. Tip: You can freeze buttermilk (just measure the correct amount and put in ziplock bags for the next go-around) to avoid wasting the leftover buttermilk....

very disappointed with this brand and was indeed shocked to see some of the raving reviews turn out to be sooo wrong. Makes me want to believe that reviews are not really written by real people. Where can I start? it is a very dry and bland recipe with no taste, that did not cook right at all. We used to purchase and cook Flappin Jack Pancakes, and it was wonderful. This thing just tasted downright horribly bland. Our first attempt of following directions and using Buttermilk yielded nothing shy of gross pancakes - we tried it with regular milk and butter and that was not much better. I am sad to say that I bought 3 of these and should have never wasted my money. So, if you like fluffy, buttery taste pancakes that melts in your mouth, do not waste money on this piece of junk recipe.

After trying unsuccessfully to buy commercial mixes from pancake houses whose pancakes were superb, I tracked down the miller of Robby's mix who originally sold only to institutional customers. I bought directly from the miller in bulk until they decided to outsource their direct-buyers to worldpantry.com who now sells Robby's for more $. That's when I started buying from Amazon for less. Be careful not to over-mix the batter. It's better to FOLD the dry ingredients gently into the liquid ingredients rather than mix vigorously -- it's ok to leave small pockets of undissolved solids. Then let it sit for at least 15 minutes to allow the reaction of the ingredients to generate bubbles. Resist breaking the bubbles and dissolving every small pocket of powdery mix. Leave some lumps.This will ensure a light fluffy pancake. Breaking all the bubbles and dissolving all the solids completely, so that the batter is completely smooth like frosting, will cause thin, heavy pancakes. To the 3 out of 16 people who hated the taste, all I can say is that you may have developed a taste for blander, less authentic batters in childhood, which has become your standard. There's nothing wrong with that, any more than those who grew up on Vermont Maid imitation maple syrup who still prefer it to pure 100% maple syrup. But for those who know and appreciate the more complex flavor profile of the real deal (a bit salty, light and fluffy with a buttermilk tang, a bit yeasty), then Robby's will probably exceed your expectations. I noticed that some are reporting good results using the mix for waffles. Years ago, I asked the miller why it's not called "pancake and waffle mix." His answer: "We don't recommend it for waffles. It's a pancake mix."

This makes really very good pancakes. It is a favorite of my youngest son who currently lives in Tokyo. Now, I either have to ship it to him, or he takes some home with him when he comes to the US in the summer or for Christmas. It would be nice if Amazon could ship this to Tokyo for me. One of my daughters has a very good recipe to make pancakes from scratch but I haven't yet persuaded her to share it with me. However in any event it is probably more time consuming and would not beat having the ingredients already mixed except for the egg, oil and buttermilk that one adds to this product. I try to avoid using low fat buttermilk but nowadays all you often can find is those tasteless low fat or no fat products that serve to increase your appetite. No wonder we are turning into an obese society.