Reviewed: Aug. 23, 2009

These were delicious! As another suggested, I also added the 1/2 tsp baking powder to make them a bit more fluffy. I also added 1 tsp vanilla and about 1/2 tsp cinnamon. My boys loved them and had seconds! Thank you so much for a healthy pancake recipe!

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SJKeith

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Reviewed: Mar. 29, 2008

I also did not make the syrup. I'm on South Beach, and the syrup has too much sugar for me, but I'd love to try it eventually. The pancakes were wonderful. I took the advise of another reviewer and added 1/2 tsp of baking powder to make sure they rose, and they did. I also added a little cinnamon and vanilla to the batter, and sprinkled some golden raisins over the uncooked side of the pancakes before flipping them. Served with Smart Balance and sugar-free syrup, these made a healthy breakfast for me and my husband. Thanks for the post.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 4, 2008

So good! even my 5 year old loved them.

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elijahsmom39

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Reviewed: Mar. 1, 2008

I am only rating the pancakes. I tried to make the syrup, but i was talking on the phone and I ended up burning the sugar - so I just used maple syrup. A couple changes I made: I omitted the powdered milk (since I didn't have any on hand), I also used 1 cup sour cream and 1 cup sour milk instead of the buttermilk (which I didn't have). The pancakes were hearty, without being hard. I don't think I would call them fluffy or light. Whether that is because of my modifications, I don't know. One change I would make is to add salt, as they were somewhat tasteless. Overall, I liked them. I am giving it 4 stars because they were good, but not spectacular.

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LADYMACBETH7

Cooking Level: Expert

Home Town: Manila, National Capital Region, Philippines

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 22, 2008

I'm only rating the pancake because I haven't tried the syrup yet. These pancakes are really easy, fluffy, and healthy!! I replaced half of the oil with applesauce and omitted the instant dry milk because I didn't have any and they still turned out great. I did add a half teaspoon on baking powder, and I think it made the pancakes a little more fluffy. Will make again.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jan. 8, 2008

Shame on me for not taking advice of other reviews: Cool the sugar syrup mixture completely before adding cold buttermilk. I will make this many times more for my mom and dad who loved it. They usually eat oatmeal every morning, but now we'll have this on Sundays.

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Becky

Home Town: East Peoria, Illinois, USA

Living In: Washington, Illinois, USA

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Reviewed: Oct. 18, 2007

I love these pancakes. :) I make a few modifications... I'm not a fan of syrup, so I increase the brown sugar to 6T and eat them plain. In addition to it all I add a 1/4 c cracked wheat and a 1/4 c walnuts. I omit the eggs, but add an additional teaspoon of baking powder and they're just fine. I also substitute water for the buttermilk and take the oil out entirely (just lightly spray the pan with cooking oil before you pour the pancake). Delicious!

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plaidpenguin

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Reviewed: Sep. 16, 2007

very good. I did not have wheat germ so I used white flour.

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072705r

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Reviewed: Feb. 25, 2007

These were wonderful! I didn't have wheat germ, so I substituted 1/4 cup white flour, and I made my own buttermilk using milk and vinegar (1 tbsp. vinegar or lemon juice then add enough whole milk to make 1 cup. My syrup looked a little separated - probably because I didn't use real buttermilk - but I put in in the blender for a few seconds and that smoothed it right up. This got rave reviews from my family, especially on the syrup. Thanks for the recipe!

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STANTONCLAN

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Reviewed: Feb. 22, 2007

The consistancy of the batter is strange and the taste of the pancakes we didn't care for. If you are going to make this I would suggest putting the oats in a blender or food processer to make it into a powder. There were big chunks of flour sticking to all the lumpy oats floating around.

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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Reviewed: Feb. 14, 2007

Thanks so much. I was looking for a healthy recipe. Scratch is ALWAYS better than store bought. We made heart pancakes for Valentines. Great consistancy and mix of ingredients. Thanks again!

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wendy

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: San Diego, California, USA

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Reviewed: Feb. 13, 2007

I really liked the pancakes. Despite being made with 100% whole grains, they were light and fluffy. Tasted great too. I was out of wheat germ so I subbed oat bran. I also used canola oil. Now the syrup. I don't know what happened there but I messed it up somehow. The sugar, corn syrup and butter never really formed a liquid, just a mass of sugar that couldn't really be "stirred". I cooked it until golden brown anyway and then poured in the buttermilk. The result was wierd, like a thin sour/sugar syrup that was lumpy and separated. Not sure if it was supposed to be that way. So we just used regular maple syrup. Still 5 stars because the syrup thing might have been my fault, and the pancakes were delicious. Had this with 'Breakfast Sausage' from this site for dinner, and scrabled eggs. Loved it!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2007

These pancakes are GREAT! They tasted so good I wept with joy. The buttermilk syrup was excellent. Gladys deserves a Nobel Peace Prize for posting this recipe.

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Brian the Kitchen Ninja

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Jan. 1, 2007

So yummy! A keeper. We served this with homemade peach jam that I had on hand. The batter was so runny I added about 1/2 c. brown rice flour (white flour would have done the trick, too). They were still thin but that seemed to be the intent. Also, I didn't have buttermilk and subbed with water and regular milk. I will make these over and over again.

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craftspring

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Reviewed: Oct. 29, 2006

These were really good. My son and his friend said they were good and my son said they were the best I've made. Keep in mind, I only make whole wheat pancakes so that is what they are being compared to.

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