Reviewed: Mar. 18, 2006

I loved the texture of these pancakes. Followed the advice of some members and used two eggs instead of one. I also added lots of cinnamon and a dash of vanilla. This is my new breakfast favourite.

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trini

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Reviewed: Mar. 12, 2006

My family and I did not like these at all. The pancakes were difficult to flip over for one thing. They were also difficult to fully cook. I thought they were done by length of cooking time and by their coloring, but when I tasted, it was still raw in the middle. The taste was not exciting either. I'm frankly surprised they have such high marks from most reviewers. By old fashioned oatmeal, you meant Quaker Oats, right?

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Mary Ray

Cooking Level: Expert

Home Town: Hasbrouck Heights, New Jersey, USA

Living In: Columbus, Georgia, USA

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Reviewed: Mar. 3, 2006

Very good! Wished I would've read the reviews beforehand! Nextt ime I'll use 1 1/2 tsp cinn & some vanilla. My husband loves blueberries so I'll put those in for him. I used the buttermilk & milk & didn't find the batter too runny as other people did. Used Splenda for the sugar. Thanks so much!

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LUVMYBOYS

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2006

Very good base, I'll need to experiment with different fruits and flavors to get what I want. Tried apple so far, but makes for a weird texture. On the other hand, my mom loved it and she never eats breakfast unless she cooks.

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ECCOXILE

Cooking Level: Beginning

Home Town: Saint Paul, Minnesota, USA

Living In: Sarasota, Florida, USA

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Reviewed: Feb. 9, 2006

Delicious, great hearty texture.

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Fabala

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Reviewed: Jan. 21, 2006

Great recipe. I added 1/2 tsp of Cinnamon and 1 tsp of vanilla and increased walnuts to 1/4 cup. Substituted Splenda for the sugar. Makes a delicious South Beach Diet friendly recipe.

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Golfinlady

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Reviewed: Dec. 8, 2005

These were pretty good. I halved the recipe, substituted milk and a dash of lemon juice for the buttermilk since I had none on hand, used less milk, and added a dash of vanilla, a sprinkling of cinnamon, and 1 chopped skin-on apple to the mix. Very filling and best of all, healthy. Thanks for sharing!

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NATALIESHD

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Reviewed: Nov. 13, 2005

These were very good! I used 1 cup white flour and 1/2 cup wheat instead of all wheat. I also ground the walnuts so they wouldn't be too chunky. Very yummy :)

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Tammy

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Reviewed: Nov. 7, 2005

Amounts for the oats and flour have been revised per the submitters request.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 6, 2005

I saw the recipe changes on this reviews page from MYLEEN which I'm sure really would have helped if I had read it before I cooked the pancakes.

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Ian Pirsch

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Reviewed: Oct. 18, 2005

Great-tasting pancakes. Pay attention to the review left on 4/27/2005 by the AUTHOR of the recipe- use 1.5 cups oats and 1.5 cups flour! I used mostly whole-wheat pastry flour. I just now noticed that I totally forgot the veggie oil, and they still turned out great! Even with the additional flour and oats, the batter was really thin, so I added 3 heaping TBS whole wheat flour. I also added another egg, like some other reviewers. Next time I would add more nuts, as I would have liked more.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2005

This recipe was great. I added some cinnimon and vanilla xtract- and served with fresh blackberries- I suprised my dieting husband in bed and the results were incredible!

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Turner

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Reviewed: Sep. 28, 2005

Waaaay too much baking soda. Terribly salty/soda-y tasting. Difficult to fix because the batter is so heavy. They looked pretty, but tasted terrible.

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hlfitz

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Reviewed: Jun. 25, 2005

okay, this is a very good base for ideas. The oatmeal and wheat flour is really great, I did increase to 1 1/2 cup each. I added pinch of Pumpkin Pie spice, 1/4 C.Brown sugar, 3T honey, 1 sm. banana,2T oil, 1 T vanilla, 1/4 C. orange juice and 3/4 C skim milk. My boys loved them. But after adding all of these changes, I felt that the original recipe deserved 3 stars.

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Kirsten Turek

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Reviewed: Jun. 19, 2005

I made these this morning, & they were great. After reading the reviews, I omitted the cup of milk. The batter was perfect. I used fresh blueberries instead of nuts. I have eaten the IHOP version several times. These are better.

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VICKIBEG

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Reviewed: May 11, 2005

You do need to increase the flour and oats to 1.5 cups each, as mentioned by another reviewer. These came out really good! Similar to the ones at IHOP, which I love! Will make again and again!

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KEELA823

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Reviewed: Apr. 27, 2005

TIP-Sift and mix well the dry ingredients before adding the wet, as that will distribute salt and baking soda throughout the mix. These pancakes are going to be more dense/moist than white flour counterparts, but are much more healthy. This is a good base for adding fruits, spices or nuts! A very hearty breakfast pancake!

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MYLEEN

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 25, 2005

GREAT! I too use less milk & buttermilk (about 1 1/2 c total) and sometimes a bit more oatmeal and/or wheat flour (up to 1 C each). I also add 2 Tblsp wheat germ and a mashed banana. This is an EXCELLENT and easy recipe for pancakes. They taste a bit like banana bread. You will never want boxed mix again!

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TXMomof2

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 12, 2005

The best pancakes I've ever tasted! I have to admit that I goofed and used all-purpose flour instead of whole wheat, but the resulting batter was so watery that I added a lot of whole wheat flour to thicken it up. The resulting pancakes were tall and fluffy and full of nutty-grain goodness. I served these with diced fresh peaches (sugared and microwaved for about a minute to make a syrup), and it was delicious! Thank you!

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Amata

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Reviewed: Feb. 6, 2005

The batter was way too runny. I tried to cook it anyway but it was fried mush. After I added an additional 3/4 cup whole wheat flour, the pancakes came out great with a delicious flavor.

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CHUNGYI01

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Grain and Nut Whole Wheat Pancakes

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