Reviewed: Feb. 10, 2013

I havnt made this, but I have a very good recipe for pancakes. All you need is some flour, milk, and an egg. for an extra twist you can add cinnoman to ur batter. then fry. and then...... prepare for a feast!!

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Reviewer:

foodchef

Home Town: Baltimore, Maryland, USA

Reviewed: Jun. 29, 2012

Delicious, yummy…more please! These are the words my three children used when they were devouring these pancakes this morning. One substitute I did was for the 2 tbsp of melted butter in which was 1 mashed medium banana. We had topped the pancakes with sugar free syrup and fresh blueberries. My table of judges which are 3, 3, and 5 and tend to be the pickiest eaters for everything had absolutely loved these pancakes as opposed to the buttermilk pancake mix from a box.

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Reviewer:

Melaniemommyofthre3

Reviewed: Aug. 11, 2012

As Rachel would say...YUMMO! We loved these healthier pancakes! I have always used a mix from the store. To my surprise we had no mix in the house today so I got on Allrecipes. I tweaked it just a tad. I used canola oil instead of the melted butter and I substituted half of the white flour for wheat flour. For an extra bonus I added fresh blueberries. My husband couldn't stop eating them!

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Reviewer:

Nonniemich

Reviewed: Nov. 25, 2012

First time trying. Much better than any store bought I've ever had! I skipped the salt, used oil instead of butter and egg substitue. I sampled the first one out of the pan, and it was really hard to wait until I was finished cooking to eat the rest!!! I won't be buying mix anytime soon!

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Reviewer:

deidred28

Reviewed: Dec. 26, 2012

Great recipe, my kids loved these!

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Reviewer:

alayna5882

Reviewed: Jun. 23, 2012

I don't know how much healthier these are - especially after the family soaks them in syrup and more butter. I didn't use the melted butter in the batter - instead I used 1 T. of canola oil. (Saved the butter for the top.)

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37 users found this review helpful

Reviewer:

Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Jun. 25, 2012

I used "soured" lactose-free nonfat milk and vegetable oil in this recipe. These turned out a little flat for me, even with the additional baking powder. Even so, the kids liked these just as much as "regular" pancakes. I topped these with my own homemade strawberry-raspberry jam.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Oct. 20, 2012

Easy! I used 1 and 1/4 cups of wholewheat flour and 1/4 cup of regular flour. It was really great. Fluffy pancakes, delicious.

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Reviewer:

Andrea

Reviewed: Feb. 9, 2013

1teaspoon of salt is too much I followed the recipe to the letter and when they were done they were way too salty. I recommend using 1/4 teaspoon of salt or less.

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Reviewer:

smj5232

Reviewed: Oct. 27, 2012

I think it's my fault...I used the only salt I have which is sea salt so the pancakes are really salty. Also, subbed coconut oil for butter. It's not great. Shoulda stuck with the butter.

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