Reviewed: Dec. 3, 2008

I thought these were too dense. Will not make again.

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Mamarua

Cooking Level: Intermediate

Home Town: East Hartford, Connecticut, USA

Living In: South Glastonbury, Connecticut, USA

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Reviewed: Dec. 1, 2008

These were good. My boyfriend and I made them for dinner, and since we eat pretty health, I did make a few changes though. First, I used two packs of low sugar blueberry oatmeal for the oats, and ommitted the sugar and vanilla (since there was a flavoring with the oatmeal), used 1/2 cup whole-wheat flour for the all-purpose, and added some more buttermilk since it was pretty thick. I will definitely make these again, but next time, I will try it as is.

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bettycr0ckerchels

Cooking Level: Expert

Living In: Pullman, Washington, USA

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Reviewed: Dec. 1, 2008

These were really great! In the past I've only liked bisquick but this recipe is delicious! The only thing is the pancakes are a bit thinner than I like, but I'm sure that could be amended.

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Becca

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Allentown, Pennsylvania, USA

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Reviewed: Nov. 30, 2008

I love buckwheat pancakes but they are deemed too dense and healthy-tasting by the kids and husband. By using whole wheat flour, the taste and texture of these pancakes was pleasantly similar to buckwheat but fluffy enough to please the rest of the family! How great is that! I will definitely make again.

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TEXGIRL

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

Double all other ingredients but triple the vanilla, otherwise you'll only get a sample of these delicous cakes. Old fashioned oats can be sustituted for the quick cooking ones.

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CHRISTINE724

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 30, 2008

Very yummy!! Didn't add as much salt. I also added chocolate chips! Will definitely be making these again!

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Crystal

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Reviewed: Nov. 30, 2008

Excellent pancakes. A new way to get oatmeal into our bodies. I didn't bother with a blender, just put the ingredients in a bowl and mixed with a spoon. Easy cleanup.

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SANDRADIFF

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Reviewed: Nov. 30, 2008

GREAT - We make it weekly.

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Melissa

Cooking Level: Expert

Living In: Naples, Florida, USA

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Reviewed: Nov. 27, 2008

I really liked these a lot. I added two mashed bananas to the food processor with a large additional splash of buttermilk. When the batter was done, I stirred in a cup of blueberries. YUM! I agree with the reviewer who said to cook on low and wait until the sides brown to flip. I tried just waiting until I got bubbles a few times and ended up flipping too soon. I doubt Bisquick will enter this house again!

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HLyn76

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Reviewed: Nov. 8, 2008

Good Hearty flavor!! I substituted the oil for 6 Tbsp of ground flaxseed. This made it really flavorful and healthier! UPDATE: I also added 1 Tbsp vanilla, used milk insted of buttermilk, and ground the oatmeal. Definitely my favorite pancake!

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link

Cooking Level: Intermediate

Home Town: Dickinson, North Dakota, USA

Living In: Champlin, Minnesota, USA

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Reviewed: Nov. 1, 2008

These are by far the best pancakes I have ever made. My son who does not like pancakes said these were pretty darn good. I myself made just 2 adjustments and that was I added a little more cinnamon plus added a pinch of allspice. FANTASTIC!!

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sissy

Cooking Level: Intermediate

Home Town: Orange, California, USA

Living In: Riverside, California, USA

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Reviewed: Oct. 29, 2008

Ecellent hearty pancakes! I did the standard low-fat substitutions (egg beaters, applesauce, splenda, whole wheat flour and skim milk) and they are still fantastic. I would recommend cutting down the baking powder also and adding just a dash of salt. Next time I think I'll add in some raisins and walnuts to get a 'trail mix' type breakfast!

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windee52

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Reviewed: Oct. 25, 2008

Much better than the box stuff, I needed to double the recipe and it still wasn't enough for my family (4 kids).

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cheles

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2008

Not the best pancakes I've had, but alright.

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Sarah B.

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Reviewed: Oct. 15, 2008

Excellent recipe. One to use over and over.

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michellelynn0128

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Reviewed: Oct. 8, 2008

I enjoyed making these. I was trying to find something healthy to make with my son last Saturday morning and this was perfect. Everyone enjoyed them.

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Sherri

Cooking Level: Expert

Living In: Petal, Mississippi, USA

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Reviewed: Oct. 7, 2008

This was so good. I was actually shocked because I didn't think it would be. I used splenda instead of sugar, added cinnamon and used egg substitute. VERY DELIGHTFUL! With the homemade buttermilk syrup it was SUPREME.

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brwnsgrbutter

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Reviewed: Oct. 4, 2008

These were fantastic! I didn't have any buttermilk on hand, so I used skim milk. Turned out just fine! Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 1, 2008

Im doing 4 stars as they were good but not phenomenal BUT my buttermilk had expired so I had to use regular milk so I'll say it was my bad. I hope to review again once I have the proper ingredients. Added some cranberries in mine as well and used only whole wheat flour and half the salt.

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LINDAANA

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Reviewed: Sep. 24, 2008

These pancakes were amazing! I added some pecans to the processor and it gave them a great texture and flavor. These are much more filling than your average pancake

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