Reviewed: Apr. 8, 2006

These are great pancakes! Much, much better than a mix! I added 1 tblspn cinnamon and a 1/2 tsp nutmeg and about 1/4 cup wheat germ. My family loved them. I ate mine without syrup, just butter and a bit of powdered sugar. This recipie does make a TON of pancakes, so if you aren't cooking for a crowd, or don't want leftovers, split it in half.

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Princess Sandra

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Maple Valley, Washington, USA

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Reviewed: Mar. 22, 2006

Delicious!! We love pancakes and have only been buying mixes. Now my 3 and 4 yr. olds have a more nutritious recipe and use less syrup because it has a great taste already. Also subsituted milk powder with 1 1/2 cups milk and cut the water to 3/4. Will try again with apple sauce in place of butter. Froze them for toaster reheat later. Very Good and Healthy!

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mochii

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Reviewed: Mar. 12, 2006

I can't have dairy right now, so left out the powdered milk and butter. I was going to sub oil, then applesause, then oil, then forgot to do either! I added artificial butter flavoring and brown sugar flavored splenda instead of the sugar. The pancakes came out a little flat, which is how my husband likes them, and nicely sweetened, which is how my kids like them! Great flavor!

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Ellen Vig

Cooking Level: Expert

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Reviewed: Mar. 9, 2006

These are a real hit - especially with the little people. We have them every single week! I have no milk powder, so I use 1 1/2 cups milk and cut the water to 3/4 of a cup. It was perfect. If you aren't cooking for a tribe, you may want to halve the recipe, it makes a lot of pancakes.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Mar. 2, 2006

Loved it. I love cooking with whole wheat and this was fabulous.

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zuppagirl

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Reviewed: Feb. 5, 2006

An excellent and nutritious breakfast! I make them in batch and freeze between wax paper sheets - easy to heat up in the toaster or microwave for a quick snack. For variety I occasionally add fresh or frozen fruit at the last second before cooking. For fluffiest pancakes, wait until just before cooking to mix dry and wet ingredients and just fold in, don't stir too much.

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KNevard

Cooking Level: Intermediate

Home Town: Lansdale, Pennsylvania, USA

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Reviewed: Jan. 22, 2006

These were surprisingly excellent! I am on Weight Watchers and was looking for a healthier alternative to traditional pancakes. Using solely whole wheat flour (eliminated the all-purpose flour) gave these a nuttier flavor, but they were so light and fluffy. I substituted 1/4 cup unsweetened applesauce for the butter and used 1/4 cup + 2 tbsp. Splenda instead of sugar. I used skim milk instead of the dry milk powder and water and also added 2 tsp. flax seed and 1/2 tsp. vanilla. If the batter is too runny, it can be thickened with a little extra flour. These freeze and reheat very well for a quick and filling breakfast. Great with no-sugar maple syrup and turkey sausage links!!

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Sunshine7

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Reviewed: Jan. 22, 2006

These are tasty for wheat pancakes. I did make a few changes... Used only 1/2 cup sugar (and this was plenty),Used 1/3 cup applesauce in place of the butter, added 2 teas vanilla and a full Tablespoon of cinnamon. When I make them again I will only use 3 eggs as the batter is a bit runny and a bit "eggy" for our tastes. All in all very yummy and with no butter-low fat. Oh and this did make almost exactly 28 pancakes.

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CDPEFFER

Cooking Level: Intermediate

Living In: Ludington, Michigan, USA

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Reviewed: Jan. 20, 2006

My husband has a very busy schedule and a horrible diet, but always has pancakes for breakfast (from a mix). He loved this recipe which makes enough for me to freeze a weeks worth, and it gets some whole grain fiber in his tummy! Yeah!

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cyndib

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Reviewed: Jan. 7, 2006

I have tried many of the store bought wheat mixes - yuck. These pancakes are awesome. I used applesauce instad of the butter and added bit of vanilla extract. These freeze well, after defrosting I heated them up them toaster oven and microwave (surprisingly they were not rubbery). Thank you

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jen76

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Reviewed: Jan. 5, 2006

I used apple sauce instead of oil, and Splenda in place of the sugar. I also cut the water down by 1/2 c because most reviews here said the batter was a little runny. With these changes, my pancakes turned out pretty fluffy, and very good. My husband said you could eat them without syrup! I put leftovers in the freezer for a quick breakfast. Using a 1/4 cup as my scooper, I only ended up with 20 pancakes, but that was more than enough. Thanks for the good, healthy recipe.

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Fivecent

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Reviewed: Dec. 4, 2005

These are great pancakes. Really light and fluffy.

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BETHHOCKLEY

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Reviewed: Nov. 21, 2005

These pancakes are delicious although we modified them to make them a bit fluffier and also healthier! We changed the butter to 1/3 cup of applesauce. We eliminated the water and used fat free milk, and a 1/2 tsp vanilla. We also added some wheat germ! They were delicious and the kids loved them!

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TwinMom

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2005

I really liked these pancakes. They turn out the way I like pancakes: thin, sweet and moist. From now on I am going to use this recipe.

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summer

Cooking Level: Intermediate

Living In: Orem, Utah, USA

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Reviewed: Aug. 24, 2005

First time I used whole wheat flour for pancakes but I really liked the texture. Even hubby who hates pancakes from pre-mix (such as Bisquick) said it was good. Will be making this often from now on.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: May 26, 2005

These were very thin pancakes, I am used to light and fluffy. They also had very little flavor, I will not make them again.

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Krista Donahue

Cooking Level: Expert

Home Town: Franklin, Indiana, USA

Living In: Vista, California, USA

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Reviewed: Apr. 3, 2005

I wanted to try something a little healthier than the Good Old Fashioned Pancakes recipe from this site that we have been using for over a year but i wasn't sure my kids would go for the switch to whole grain. THEY LOVED THEM and asked for seconds. I liked them too but next time will try cutting the sugar. They were a little too sweet for my taste but i'm not a big sugar fan.

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TraceyW

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Mar. 19, 2005

These were great! Recipe didn't make 28 pancakes but they had a wonderful flavor. Used Splenda instead of sugar.

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mom2anthony

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Reviewed: Feb. 21, 2005

We loved these "healthier" pancakes. I used applesauce instead of butter and splenda instead of sugar and was pleased with the result. I thought they were great without syrup as well. I made the full batch and froze the leftovers in little packages of 3 pancakes for individual microwave breakfasts on the run and they were great. Thanks for sharing this recipe.

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JILLYSMOM99

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Reviewed: Jan. 27, 2005

We did not like this as well as the whole wheat pancake recipe submitted by Jen.

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COOKINGSHERRI

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Dad's Double Whole Grain Pancakes

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