Reviewed: May 25, 2009

Wow! These pancakes are aweseome! I substituted 1% milk for the buttermilk which worked out just fine. I also added a whole banana (which I probably should have only added half of one--it made the pancake texture as if it wasn't cooked all the way through--my fault, but they were still tasty!) The recipe does make a small batch, so if cooking for more than two people, definitely double or triple the recipe. And try adding the banana! (half of one for each single batch is my suggestion) Yummy! =)

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Alycia

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Reviewed: May 19, 2009

I tried this recipe when I had overnight guests staying with me. We all enjoyed them. I wished that I had doubled the recipes as it only made 9 medium sized pancakes. One guest said they had such a full bodied flavor. I couldn't agree more. I will definitely make these again and again.

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Sharon

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Woodland Hills, California, USA

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Reviewed: May 11, 2009

I substituted brown sugar for white and omitted one TBSP of oil - we didn't miss that at all! Like other reviewers, I recommend letting the oatmeal soak while you're preparing the rest. Great flavor and perfect with a fresh fruit topping!

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J. Marsh

Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA

Living In: Prairie Grove, Arkansas, USA

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Reviewed: Apr. 30, 2009

These were very tasty and smooth! Adding vanilla really made 'em taste good. I used whole wheat flour instead of AP. My only complaint is that they turned out a little flat- I like my pancakes fluffy.

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StunnaShades

Cooking Level: Intermediate

Home Town: Potomac, Maryland, USA

Living In: Washington, D.C., USA

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Reviewed: Apr. 28, 2009

Very, very good. I made the batter for this the night before and let it sit overnight, which made for an easier morning. I made no changes. I served this with the Absolute Best Pancake Syrup, also from this site. Thank you to lovestohost for suggesting this one. There were NO LEFTOVERS! Great pancake recipe.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 27, 2009

One of the Exchangers was talking about these pancakes today, and I was surprised to see that I hadn't reviewed them! I've made them multiple times now, and my favorite way is to use the milk/vinegar replacement for buttermilk and to sub whole wheat flour for the all purpose. If our granddaughter isn't eating with us, I still make a double batch because they heat up well as leftovers. Wonderful recipe! I once tried to incorporate a banana, but I discovered that I like the taste better without. Just delicious! UPDATE: Now when I make a double batch, I mix half just like the above, but for the second half I use non-fat Greek-style yogurt for the buttermilk. We just love this perfection!

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Marianne

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2009

These were quite tasty. The texture is different but good. I reduced the oil to only about a tablespoon and added 1/4 cup of applesauce and some cinnamon. I also just used regular milk.

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doyenne1

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Reviewed: Apr. 12, 2009

Maybe this is ok as is, but based off my healthy tweaks save yourself some time and find another recipe. These were dense and bland. The recipe made 7 4" pancakes. I used coaches toasted oats, wheat flour, applesauce in place of the oil, added chopped toasted pecans and 1 tsp of ground cinnamon. Even with using infused berry maple syrup, these were no good. A big downer at my Easter brunch!

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Cornpop

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Apr. 12, 2009

Excellent recipe. It's a big hit in my house with the exception of my VERY picky 9 year old. I did make some changes (but not substantial ones). I substituted brown sugar for white and egg white substitute for the whole eggs. I also used lowfat buttermilk. Those changes made a solid difference in the fat content but maintained the flavor. Next time, I'll probably see if I can use some Splenda brown sugar to help even more. This was excellent.

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KATTYGIRL

Cooking Level: Expert

Home Town: Cassel, California, USA

Living In: Damascus, Oregon, USA

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Reviewed: Apr. 8, 2009

Fantastic pancakes. Made them first without buttermilk (before I knew the vinegar/milk trick), and they were merely good. Second time, with buttermilk, they were great. Buttermilk is the key.

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LorenHM

Cooking Level: Intermediate

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

Living In: Seattle, Washington, USA

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Reviewed: Apr. 6, 2009

These tasted...healthy. I love to eat healthy, but never noticed a recipe that tasted so bland. Since I don't like to load up on sugar, it's silly to sweeten this up. Don't plan on making again. Very fluffy though!

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taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Apr. 4, 2009

I was so scared to try this recipie because i was trying to mock a pre-made pancake mix i received as a gift for christmas. My entire family LOVED the pre-made mix but it was from Texas and i live in California. OMG!!!!!!! this is even better than the pre-made stuff. My hubby kept telling me how great this was between bites. He gave me a way thumbs up for this. He could not beleive that i added oats to this. THey trully are GREAT pancakes. Thanks for sharing

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Reeser

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Reviewed: Mar. 31, 2009

nice recipe, i used whole wheat flour and egg sub,delish and healthy.will make again.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Mar. 29, 2009

These are wonderful pancakes. We have been making these for a while now and I definitely have to say the first time I made them I did not have actual buttermilk and used skim milk and lemon juice to substitute. The last couple of times, I've had real low-fat buttermilk and it really did improve the flavor of the pancakes. I did not make mine in the food processor and they still turned out great. My hubby and boys love these. We all like to put peanut butter and homemade syrup on them. They are also very hearty.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

These have become our weekly Sunday breakfast. I always add blueberries, and if I'm feeling healthier, I substitute applesauce for the oil and whole wheat flour for the white four and they are still delicious!

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srenaek

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Flagstaff, Arizona, USA

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Reviewed: Mar. 22, 2009

Excellent recipe! I do not have a food processor so I put all in my Kitchen Aid mixer to combine. I used egg whites only (double), 1/2 whole wheat flour, and 1 % milk instead of buttermilk. I also added some fresh blueberries to mine and my husband's, but mini chocolate chips for the kids. Very good!

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Peg

Cooking Level: Beginning

Living In: Stevens Point, Wisconsin, USA

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Reviewed: Mar. 19, 2009

These were really good. I was surprised because it was so basic. The recipe is really small though.

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MOMOFCISCOKID

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Amsterdam, New York, USA

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Reviewed: Mar. 15, 2009

ABSOLUTELY DELICIOUS!! I followed the recipe exactly and they turned out PERFECT. I may ditch the pancake mixes forever!

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bakerysensei

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Reviewed: Mar. 15, 2009

These pancakes were great. I only blended the oatmeal by itself, then mixed everything else in a bowl. I also used wole wheat flour instead of white.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

I love this recipe! I used about 1/2 a teaspoon more of vanilla extract,egg whites instead of the whole egg and used apple sauce instead of vegetable oil for a healthier alternative. They still turned out great!

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