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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Annette

Cooking Level: Intermediate

Home Town: Purcell, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: May 14, 2009

Just like IHOP. Love these. Easy too.

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STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

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Reviewed: May 14, 2009

Fantastic! I've been looking for a REAL whole wheat pancake recipe for a while, and the first one listed on this site includes bleached all-purpose flour - what's the point of that? Anyways, I gave this one a try and added fresh blueberries, and it was the best breakfast dish I've ever made! They were moist, fluffy, and had a terrific flavor - the blueberries made them perfect, but I think they'd be great as is. Thanks for the recipe!

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Chancelynn2002

Cooking Level: Intermediate

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Reviewed: May 6, 2009

Oh my gosh, these are so good! I changed them just a tad and used 2 eggs instead of one, added 1 tsp cinnamon, subbed agave nectar for the sugar and used probably double the walnuts. So moist and absolutely delicious!

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jennah

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Reviewed: May 6, 2009

The best whole wheat pancake recipe I've tried! No buttermilk, so used lemon juice and milk. I halved the recipe and added one over-ripe mashed banana-- DELICIOUS!!!

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cheekycook

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: May 1, 2009

We make these once a week. We always have leftovers and they freeze well for a weekday morning. The only thing we do different is grind up the nuts with the oatmeal. I had two small children who are very picky about nuts in their food. We can taste them but they can't see them, so it's a win win situation. We can't find buttermilk locally here in Japan so we now use just regular milk for the recipe and works fine too. However, it does taste really good with the buttermilk.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Apr. 30, 2009

Terrific recipe! I made these for brunch and they were a big hit. I also made traditional buttermilk pancakes but these disappeared first. Nobody ever guessed they were full of oats and whole wheat since they were too tasty to be a healthier alternative. The only issue was that they did not bubble like traditional pancakes so I needed to peek underneath in order to know when to flip.

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Franny

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 29, 2009

These are our new favorite pancake recipe. I don't think I can go back to just using plain white flour. The flavor that the buttermilk and oatmeal adds is delicious. You wouldn't know that these were whole wheat pancakes. I added a healthy dose of cinnamon and a teaspoon of vanilla. I put blueberries in half the batch and they were delicious.

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mrandmrsmoose

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Reviewed: Apr. 26, 2009

The best pancakes ever bar none!!!! I also make waffles with this recipe just as it is. I wouldn't change a thing. I searched for a whole wheat pancake recipe and this is the first one that I tried, because of the high rating from more than a hundred cooks. Now I refuse to take my time trying another, (I'm sure there are more just as good...I just don't know which one) I've never been so lucky...so great a recipe on the first try. Thanks AllRecipes.com for such a great web site.

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stevessweetheart

Cooking Level: Expert

Home Town: Singer, Louisiana, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Apr. 25, 2009

These are really thick but delicious! I added a 1/2 cup of wheat germ and substituted the oil for applesauce.

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Afor

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

Living In: Denver, Colorado, USA

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Reviewed: Apr. 23, 2009

As much as I could hope for in whole wheat pancakes - good.

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chef24

Cooking Level: Expert

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Reviewed: Apr. 22, 2009

This is a great recipe! I did a lot of modifications like other people. I added cinnimon and vanilla extract. I used less flour and added wheat germ. I used 2 eggs instead of one. I used 1/4 of applesauce instead of oil and splenda instead of sugar. I also added a mashed banana and blueberries. I forgot the nuts, which would of topped it off. These are great for my diet and hold me over in the morning. They taste great and are filling too! Thanks

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socrchic13

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Reviewed: Apr. 21, 2009

These were okay. I used plain yogurt instead of buttermilk, and STILL had too much liquid in the batter. I'll probably make them again, just because they're healthier than the white flour version.

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QuakerBaker

Cooking Level: Expert

Home Town: Monticello, Indiana, USA

Living In: Carthage, Texas, USA

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Reviewed: Apr. 20, 2009

These were fantastic. I followed the recipe exactly as written with no problems. I let the batter sit for a few minutes before making the pancakes and they were moist and delicious!

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RnRMama

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Denton, Texas, USA

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Reviewed: Apr. 19, 2009

The only reason I am giving this recipe 4 is because it wasn't as good without a few minor changes. I took others advice and added 1/2 c applesauce instead of 1/4 c oil. I also added 2 eggs instead of 1 and added about 1 tsp of vanilla. I also sprinkled in a good amt of cinnamon. I used walnuts for the nuts and my boyfriend couldn't get enough. I didnt have whole wheat flour on hand, so I used regular flour and these were just fine, although not quite as nutritious. Thanks for the recipe! This will be a new sunday morning staple!

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meganne1184

Cooking Level: Intermediate

Living In: East Moline, Illinois, USA

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Reviewed: Apr. 19, 2009

We enjoyed these substantial healthy pancakes. I always embellish a bit no matter the recipe so I used sucanat instead of sugar, 1Tbls. gr.flax seed and kefir instead of the milks listed and a tsp. of cinnamon. I needed to add an additional egg and water because the mixture was too thick. As the cakes were cooking I tossed on a few blackberies and strawberries. I included the nuts also. Perfect healthy start to the day.

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tvmw

Cooking Level: Intermediate

Living In: Pearland, Texas, USA

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Reviewed: Apr. 19, 2009

These come out perfect everytime! Easy to make and tastes wonderful.

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Kenzie

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Reviewed: Mar. 26, 2009

This pancake is very very good. Given its high grain content, it's surprisingly moist. I did use no sugar added applesauce instead of the oil and I added 2 TBS of flaxseed and it was still very tasty. I thought having crunch in my pancakes was a little odd so next time I may throw the walnuts in the food processor for a finer chop but otherwise I'll make these again the same way. We topped them with fresh strawberries instead of syrup.

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