Great pancakes, my batter was a little runny so I had to add some extra flour, but they were delicious and filling.

these pancakes are the best. The only adjustments I did different was to not use the milk. I just used buttermilk because they were thin enough without adding the extra milk. I also used a natural sweetner instead of the sugar and for extra fiber I used 2tabsp of wheat germ. Have made these several times and will continue to do so.

This pancake batter is definitely too thin. I've made lots of pancakes and I think there should be more flour. I added 1/2 cup all purpose flour and they were better. However, my husband and I thought they were very good. I was hoping to find a recipe like the whole grain pancakes at IHOP. These are similar.

We liked the pancakes that this recipe produced. I changed the recipe only slightly. I added 1/4 cup unblended/processed oatmeal. I used 2 eggs as I saw in a previous review, however next time would only use one. Tasted too much egg with two. I was a little confused though, original recipe calls for 1 tablespoon of egg which I thought would not be enough. I didn't use walnuts but put fresh blueberry in. I found the recipe a bit on the wet side even with the additional 1/4 cup oatmeal that I used and had to add some more flour to thicken to my liking. I would next time add some vanilla extract and cinnamon to recipe.

I have been making pancakes similair to these for years and they are a wonderful and a delicious alternative to sugar-laden breakfast cereals. This recipe is also open to some wonderful flavour boosters such as cinnimon,vanilla extract and two tablespoons of frozen orange juice concentrate which compliments the whole wheat. The addition of about 1/2 cup of bran and wheat germ ensures an excellent and healthy breakfast!! A good idea though, is to use two rather than one egg which ensures a less dry pancake.