Reviewed: Oct. 20, 2007

the baking soda was unnecessary. i used regular milk and it came out just fine. also, i didn't have a food processor so i just whisked the mixture. pancakes turned out great-- they had a lot of flavor and texture!

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Chef Helen

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2007

I made these this morning before school. It was my first time making my own pancakes, and they were awesome! I made some slight modifications: I used skim milk instead of buttermilk and substituted two egg whites for one whole egg. I also added banana slices to the batter, and topped my finished pancakes with whipped cream, additional banana slices, and a generous sprinkling of wheat bran. Delicious! Probably better than the pancakes I've had at Bob Evans. Thank you for this recipe! UPDATE: I made these again today. Same modifications: skim milk, egg white. This time I also substituted whole wheat flour for white and added more chopped banana than last time. They turned out wonderfully! I love them even more now. Can't wait to eat them in the morning! Next time I'll add some semi-sweet mini chocolate chips!

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The Picture Taker

Cooking Level: Beginning

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Reviewed: Sep. 28, 2007

I made these for breakfast and my kids all enjoyed them. I found after I started that I was out of quick cooking oats so I used old fashioned, out of buttermilk so I used regular milk with vinegar (out of reg vinegar so I used rice vinegar in desperation!) Despite all this they came together quickly and beautifully (BTW, I am not a bad planner. My college-age daughter lives away, but close enough that she can come home and raid my pantry and fridge without any notice. Apparently she was here yesterday. Love my daughter and I don't want her to starve on her tight budget, but this is making me crazy!)

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Tammie

Cooking Level: Intermediate

Home Town: Kaysville, Utah, USA

Living In: Farmington, Utah, USA

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Reviewed: Jul. 27, 2007

The batter and the pancake in itself was rather flavorless, but the syrup made up for the lack of taste. I would rather rate this recipe 31/2 stars if I could. The pancakes were light and fluffy but had need of more flavor.

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GoodCook

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2007

made recipe just as stated. my children are picky eaters and they loved this recipe better than my bisquick pancakes. will definitely make again! thanks!

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jmaikoski

Cooking Level: Expert

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Reviewed: Jul. 18, 2007

MY FAMILY LOVES THEM TRY THEM I JUST CHANGED THE FLOUR FOR WHEAT FLOUR AND THEY ARE SUPER GOOD.....

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ALEJANDRA CASTILLO

Cooking Level: Professional

Living In: Tegucigalpa, Francisco Morazán, Honduras

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Reviewed: Jun. 21, 2007

I made these with whole wheat flour. They were good, better than the good old fashioned pancakes on this site. I didn't have veg oil, used 1 Tablespoon of light butter and 1 tsp of olive oil.

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lcaldwell

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Reviewed: May 14, 2007

i am a multi grain pancake addict these were sooooooo good kinda hard to flip but if i kept the burner on medium and let them cook a little slower, then they browned slowly enough that they firmed up well before i had to flip them. for my husband and son who prefer regular pancakes, i added chocolate chips and they went nuts!

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JENRAU

Cooking Level: Expert

Living In: Thousand Oaks, California, USA

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Reviewed: Apr. 22, 2007

Great pancakes! Nice flavor, texture and they cooke dup nicely. I didn't add salt per the advice of other reviewers and they had a nice, mildly sweet flavor. Will make again and again.

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jordanbella

Cooking Level: Intermediate

Home Town: Eagle River, Alaska, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 14, 2007

I followed the recipe relatively closely, although I only used a pinch of salt and I used 2% milk instead of buttermilk. I mixed it up in the Magic Bullet and blended it for maybe 10 seconds. After blending it, I let it sit for five minutse or so and then I added 5 strawberries (chopped) and I mixed them in with a spoon. Very good. :) The texture is different than I'm used to, but it's a nice change! Thanks for sharing, Letha!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Feb. 21, 2007

Very easy to make and very little dirty dishes. Tossed everything in my blender and poured it from the blender into the pan. Taste better and healthier than the pancakes I used to make!

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annette

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Malvern, Arkansas, USA

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Reviewed: Dec. 9, 2006

I decided to go healthy and use whole wheat flour and splenda and I still got two thumbs up from my sometimes-finicky five year old. I separated the egg yolk & whites and beat the whites and folded them in at the end and the pancakes came out light and flufyy. The only thing I would change about this recipe is the amount of salt. As other reviewers have mentioned, they are a bit too salty, at least for my taste. I prefer my pancakes sweet, not savoury.

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Cairo Cook

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Dec. 3, 2006

I scrolled some pancake recipe and I pick this one because it is quite similar to the one I'm already using. I didn't have buttermilk so I used 1 strawberry flavoured yoghurt & added enough milk to make 3/4 cup. I pulse the oatmeal in my blender. I used melted margarine instead of oil & it came out fantastic. I will definitely make this again. In fact, I'm going to make flour/oatmeal mixture ready so I can have them anytime I want to! (Hint: You may use different flavoured yoghurt too!)

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justcakes

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Reviewed: Nov. 8, 2006

I also used 1/2 wheat and 1/2 flour. Plus, I used applesauce in place of the oil. These were very tasty and filling! I will definitely use this recipe again.

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Jackson

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2006

These tasted delicious and I added chopped apples which made it even more delicious. I will definitely make this recipe over and over again.

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Reda B

Cooking Level: Intermediate

Living In: Minden, Nevada, USA

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Reviewed: Apr. 1, 2006

Good texture, but too much salt. I'll cut it back to 1/4 t next time. I also used vinegar and powdered milk as a good substitution for buttermilk.

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William

Cooking Level: Expert

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Reviewed: Mar. 9, 2006

Very yummy and simple. Has a nice different taste. Added some pecans for a nutty flavor. Didn't have buttermilk, so used 3 teaspoons of vinegar and the rest 2% milk to make total of 3/4 c. Still very good!

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 1, 2006

I used this as a starting point and played with the recipe substituting cream of wheat, grits and malt o' meal in equal parts for 1/4 cup of the flour. I ended up having to add about 1/4 cup more of the different cereals because the consistency was too thin. The pancakes were quite good.

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