Reviewed: Nov. 7, 2009

Made with recommended changes and got 18 pancakes. 1/2 c applesauce instead of oil, 2 eggs instead of 1, <1/4 c brown sugar instead of 1/2 c white, add 1 tsp cinnamon and 1 tsp vanilla. Use more than 3 T if you really like walnuts. I also added extra cinnamon on top when they were done. Really filling!!

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Allison

Cooking Level: Intermediate

Living In: North Canton, Ohio, USA

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Reviewed: Nov. 7, 2009

Used hazelnuts instead of walnuts, added cinnamon and vanilla, no problems with thickness...totally amazing...my husband would not stop talking about how good they were!

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Courtney Baxtron

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Jennings, Louisiana, USA

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Reviewed: Nov. 6, 2009

Very yummy and I never have all the ingredients so I'm sure I'm missing out on how great they really are. These pancakes don't leave you weighed down like normal pancakes. It's now my new craving, thanks for sharing. Oh my kid even eats it!!

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Jill

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Reviewed: Oct. 31, 2009

The pancakes were good, but not nutty enough for me, so the second time I made them, I added 1/2 cup of chopped pecans instead of the walnuts and replaced the 1/4 oil with an extra 1/4 buttermilk, then they were great.

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LGHANSEN

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Greve, Sjælland, Denmark

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Reviewed: Sep. 29, 2009

I don't make anything but these when it comes to pancakes anymore. I love them and they are also so filling, you don't have to eat a ton. Love them with fruit or even plain with a little melted butter. YUM!

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Erin

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Reviewed: Sep. 17, 2009

These are fantastic!! Wonderful for my diabetic husband. I halved the recipe since it was only he & I eating them. Used just a bit of Turbinado Sugar & a bit of Splenda. I wish I had not read the reviews that thought it was runny, I used a tad bit less milk & after the batter sat for couple of minutes, the old fashioned oats had soaked up all the milk & it was too thick. I used a tad bit less baking soda & powder and made sure they were both totally incorporated into the flour. Added dark ground flaxseed & Texas Pecans for the walnuts. We ate it with Braum's Sugar free syrup & they were so delish and filling. I also used my blender to incorporate the wet ingredients since it was already out.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

This a favorite at our house! I have modified the recipe slightly .. substitute 2 Tbl splenda brown sugar for the sugar,add 3 Tbl chopped almonds and 3 Tbl choppen pecans. I usually make up several batches of dry ingredients to have on hand. Just add egg, oil and buttermilk (skim milk + 1 Tbl vinegar). We also use sugar free syrup.

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Lisa k

Cooking Level: Intermediate

Home Town: Waterville, Maine, USA

Living In: Angier, North Carolina, USA

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Reviewed: Aug. 18, 2009

With no white flour, I expected these pancakes to be heavy but the oatmeal keeps them light and moist. I also used freshly ground, hard red wheat and they were amazing!

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mcd123

Cooking Level: Beginning

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Reviewed: Aug. 11, 2009

Love these! Great, nutty consistency and yummy flavor.

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Julia

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Reviewed: Aug. 4, 2009

I just made this recipe and it turned out really good. I substituted instant oatmeal and it still turned out great. I had fresh strawberries substitute that for walnuts but the taste and texture of the pancake was really good. It is going in the recipe box.

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veggieCook

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Reviewed: Jul. 16, 2009

Very tasty pancake. I followed other recommendations to use 2 eggs, cinnamon, and vanilla. I also substituted milk and vinegar for the buttermilk.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Jul. 5, 2009

All I can say is 'awesome'!

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Oriental67

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

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Reviewed: Jun. 19, 2009

I just made these for an early Father's Day breakfast--Dad loved them and kids thought they were great too! After reading many reviews (and trying to use up stuff in the fridge before our vacation) I added an extra egg. I also used powdered milk and some vinegar for the buttermilk. I used pecans instead of walnuts because of an allergy (and they were in the freezer). The batter did start out very thin--thought I'd have to add more flour--but became thicker as the batter sat for a few minutes (guess the oatmeal absorbed some of the liquid). As a clean-up hint, after I ground up the oatmeal in my food processor, I added the other dry ingredients and gave them a little whirl to mix. I then mixed the wet ingredients in another bowl and added the dry mix to the wet (even though that's backwards it worked just fine) which saved me an extra bowl to clean up! This also made more pancakes than I expected--plenty for my family of five which includes two teenagers! These were definitely moist and oh so yummy! Thanks for sharing ;-)

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Allypal

Cooking Level: Expert

Home Town: Pullman, Washington, USA

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Reviewed: Jun. 15, 2009

Yummm! Just what I was hoping for. I like to sneak in healthy alternatives for my kids (11, 8, 5) whenever possible. But, to be honest, I'm not usually very successful, especially when it comes to whole grains. They always notice and not in a positive way. :) But, not with this one. While they all three immediately detected this was not their usual "white flour, loaded with chocolate chips pancake recipe", all three immediately responded with an, "Ummm, these are really good." Each of them gobbled them up, and when asked if they'd want me to make them again, they all said "yes." That makes this a grand slam, worthy of 5 stars, in my book. The only alterations I made was adding a splash of vanilla and a sprinkling of cinnamon. I also omitted the nuts to make them more kid-friendly, but I think I might even be able to sneak them by them next time around. Great recipe!!!!! Oh, did I mention, that I absolutely loved them? - just as good as IHOP's. Also, not sure why other reviewer's think they are dry. Mine were extremely moist.

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STACYB1967

Cooking Level: Intermediate

Home Town: Green, Ohio, USA

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Reviewed: Jun. 9, 2009

YUMMY! I am moving cross country soon, so am using up whatever I have in the house. Therefore I couldn't follow the recipe exactly. So I had no buttermilk, and just used milk. I used my last 2 eggs, and added about 1/4 C of wheat germ(I'm trying to use it all up before I move!). Also, I used 1/2 C of applesauce instead of oil. We finished off our maple syrup-one less thing to move! I served them with sliced bananas, and all 3 kids loved them, so it is a keeper! Thanks!!

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JRKCR

Cooking Level: Intermediate

Home Town: Greenwood, South Carolina, USA

Living In: Rotterdam, New York, USA

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Reviewed: Jun. 5, 2009

These are truly the BEST pancakes! They are so moist and flavorful. My husband thought I was crazy for doubling the recipe. He said there was no way the kids would eat "brown" pancakes. Was he ever wrong! My 8 & 10 year olds told me they were the best pancakes...EVER! I didn't change a thing...just doubled it. Thank you!

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JANZOTHEFABULOUS

Cooking Level: Intermediate

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Reviewed: May 30, 2009

First time making wheat pancakes and loved this recipe. I did make a few alterations because we are trying to eat healthier and they turned out great. Substituted 1/3 cup unsweetened applesauce for all of oil, added splash of vanilla, used 1/2 sugar - 1/2 splenda, didn't have walnuts so I used pecans. Very yummy!

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flmom

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Reviewed: May 25, 2009

These were excellent! I always get the Harvest Grain pancakes at IHOP, and I thought I'd try these to see if they were similar. The real test was feeding them to the kids, since they usually only eat buttermilk pancakes. Well, four kids, a stack of pancakes and silence at the table means they were gobbling them up! They loved them, too, and I felt good about feeding them something more nutritious. The only change I made was to add a dash of vanilla, cinnamon and nutmeg, and I used pecans instead of walnuts because I had them on hand. I did put the pecans in with the oats in the food processor to grind them up finely so the kids would eat them. These were excellent, light and no baking soda taste at all!

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JAMJMine

Cooking Level: Intermediate

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Reviewed: May 25, 2009

These pancakes tasted like baking soda and they were too heavy.

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KensHoneyBunny

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Reviewed: May 22, 2009

Very nice recipe! I didn't have buttermilk so I just used regular milk, and I used 1/4 cup of brown sugar instead of the white, plus a pinch of cinnamon. I topped them with some strawberry sauce that I made and it was a great dinner. Didn't even need anything else to go with them because they were so hearty and filling!

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