Reviewed: May 3, 2009

These are very good. My family requested pancakes this morning, and I decided to give this a try for a change. I didn't have quick cooking oats and was afraid my thick-cut old fashioned oats would not cook sufficiently, so I subbed a couple packets of Quaker Simple Harvest Maple Pecan instant cereal for the oatmeal and left out the brown sugar. I also used spelt flour instead of ww. Based on other reviews, I also added baking powder, and I'm glad I did. The pancakes turned out very light and fluffy. I didn't have enought buttermilk, so I added whole milk to make up the difference. And I always add vanilla to everything sweet. As you can tell, I cook on the fly a lot, but this recipe is very forgiving. Even though I didn't measure some of the ingredients (I was looking for a specific consistency to the batter--I like it just a bit on the thin side), the pancakes turned out wonderfully. I'll be making these regularly.

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: May 2, 2009

These were so good and the recipe was simple and flexible in ingredients.

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Cecilie

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Reviewed: Apr. 12, 2009

Delicious and healthy! I also added some cinnamon and a little less brown sugar. They are so moist and hearty. My hubbie is usually the pancake maker with his own special recipe but he really loved this recipe too. Yum!

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MISSYENNIE

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Reviewed: Apr. 6, 2009

I didn't have quick oats, but used old fashioned oats,I made the batter the night before and only added egg in the next morning. Vow, it was so yummy and fluffy.My Husband enjoyed it very much so do I. Will make make it again and again !!!!!!!!!!!!!!!

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sansu

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

Not a flappy flapjack. Delicious, wholesome and hearty. For all of the flour, I used whole wheat pastry flour. I did add a little vanilla and cinnimon and a 1/2 tsp baking powder. The pancakes were not super sweet, but my kids did not ask for maple syrup. The texture is similar to a muffin. Very yummy!

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Mar. 13, 2009

This was so good! I can't explain how delicous it was! Just the right texture and taste! I'm an expert at pancakes and I say this are as good as it gets!

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chef Joe

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Reviewed: Mar. 8, 2009

These were great! I did use all white flour though, because I didnt realize that I was all out of whole wheat. I served these with the "absolute best pancake syrup" from this site.Yum!

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Mar. 1, 2009

These were a little sweet, but very good. We loved that they were large and puffy. We will make again. I did add 1/2 tsp of cinnamon, 1/2 tsp. of baking soda and an egg.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Feb. 16, 2009

These are now our favorite weekend pancakes. I just made some very subtle changes that are just our families preference. This recipe is great as is. We just added some cinnamon, one more egg, and some vanilla. I also cut back on the brown sugar only because we use a sweet homemade syrup that we can't live without so there would be plenty of sweet going on. With that said, these are not too sweet like others have suggested. I really like that they are less floury tasting then most pancakes. For a fun variety, we added some blueberries and strawberries to some. Yum! Thanks for a great recipe!

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happymom

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Reviewed: Feb. 16, 2009

These pancakes were a huge hit! I am definitely going to make these again. I added 1/2 tsp baking powder and added an additional 2 tbsp of buttermilk to make them a little thinner. Very easy to make and are great for a holiday morning.

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Debcyn

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Reviewed: Jan. 31, 2009

These were very good. I used a full cup of whole wheat flour and the egg whites only of 2 eggs. Did not have any buttermilk on hand so I used milk with a squirt of lemon that I let sit for a little. Served with fresh strawberries, blueberries and bananas and a little bit of maple syrup! yummy :)

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num.num.num...food

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

Great recipe. I love that they are thicker and firmer than regular pancakes, with just the right amount of sweetness to make them a grab-and-go type breakfast. I used milk+lemon instead of buttermilk and also added about a tsp of vanilla extract to the batter. This made 7 large pancakes for me. Edit: Adding a handful of dried fruit (I used a medly of cherries, cranberries, and blueberries) to the batter makes for a really nice little surprise in each bite.

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Juavichar

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Reviewed: Jan. 25, 2009

I'm not usually into whole wheat pancakes. I only made them because I was nearly out of all purpose flour. So basically, even with a bias against this sort of pancake, I liked these. They were sweet enough, moist enough, and the texture was good -- not rough or grainy like many whole wheat recipes I've tried. I will probably even make them again after I've restocked my regular flour...sometimes. :=)

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Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Jan. 18, 2009

This recipe is a hit. We didn't have ww flour, so we used all white. Also we used milk instead of buttermilk. We didn't even have to use syrup. Defently a keeper

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CWAGONC

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Reviewed: Dec. 22, 2008

We have five picky children and this pancake recipe is everyone's favorite. I run the oats through the food processor before mixing them in, but otherwise follow the recipe exactly. I've also mixed up several batches of the dry ingredients first, and stored it in ziplock bags in the freezer. These are wonderful... and healthy!

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cooking4flapp

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Reviewed: Nov. 26, 2008

I really like these! Instead of maple syrup, spoon fried apples on top.

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JoyBuck

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Nov. 12, 2008

My oats stayed crunchy. Also it made only 6 pancakes. I will not be making this recipes again.

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FERRARA129

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Reviewed: Nov. 2, 2008

My family really enjoyed these pancakes. I took the advice of some other reviewers and added vanilla and cinnamon, plus I used fat free half and half because I didn't have any buttermilk. These pancakes are VERY filling. Two small pancakes for an adult, and one small pancake for a child is plenty! I just served some fresh fruit and soy sausage with these pancakes and everyone in the family is stuffed. : ) Thanks for a great recipe.

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multiplemom

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

I didn't give this 5 stars because I thought there was too much oatmeal. They were very thick almost like really over done oatmeal. I would cut the oatmeal in half and maybe add a tad more brown sugar otherwise it was a nice change. Very filling.

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wendy31179

Cooking Level: Intermediate

Home Town: Grand Prairie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 18, 2008

I loved the taste of the brown sugar. But I'm not sure that I'd always want the texture of the oatmeal in my pancakes. I used all white flour (I do not personally like whole wheat flour in pancakes) and I added a 1/2 tsp of baking powder in addition to the soda. Spiced Strawberry Syrup (from this site) was tasty with these pancakes.

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