Reviewed: Jun. 6, 2009

This is my first attempt at whole wheat cooking, and I'm pretty impressed! They were really easy to burn, so I turned down the heat to low and used more Pam, which helped. I had one with a sliced banana, but preferred it without any toppings. Thanks!

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elisaisaiah

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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Reviewed: Apr. 27, 2009

I made these pancakes this morning. I thought I would be feed my 19-month-old and myself, so I made half a batch. We gobbled those up in about five minutes. So when my husband took a bite and decided he needed "second breakfast," I made an additional full recipe. There are none left. So, for two and a half people to eat 12 servings, you learn two things: (1) they are really, really, really good, and (2) the recipe runs small, so if you're using the pancakes as the entire meal - no eggs and such - consider that the recipe really feeds two foodie adults, not eight. I made the recipe exactly, but topped it with apricot syrup rather than marmalade. They are heavy and light at the same time, buttery smooth, tender, moist and irresistible. I suppose you could substitute any type of juice and matching topping to vary it ... acai berry juice with blueberry syrup, apple juice with apple syrup ...

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SpecialKsGirl

Cooking Level: Intermediate

Home Town: Niceville, Florida, USA

Living In: Camarillo, California, USA

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Reviewed: Apr. 11, 2009

Absolutely delightful! Delicate flavor with none of the typical slight bitterness that whole wheat pancakes can have. I didn't have orange extract, and so I used lemon juice instead. Puffy and light. These will be a regular with me!

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Robyn

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Vancouver, Washington, USA

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Reviewed: Sep. 28, 2008

Made exactly as directed, only using Splenda instead of sugar...these were fantastic! Sugar free and almost fat free...awesome! Delicious, nice and orange-y:-) I used egg whites out of a carton, too...

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TTBALLARD

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Reviewed: Jul. 8, 2008

These were so delicious! We ate them with whipped cream and marmalade or with maple syrup - both were great. I didn't have orange extract, so I grated some orange zest in to up the orange flavor. I can't believe something so healthy can be so tasty!

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Bobbi

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Reviewed: Jul. 6, 2008

Good tasting, but thin pancake. I scaled the recipe to 4 servings and used 2 egg whites. I got 7 3" sized pancakes, so don't think that would make four servings. My batter was thin so I let sit for 5 minutes and it did slightly thicken. Overall the taste was good but this was not a fluffy type pancake. I served with the Homemade Pancake Syrup recipe.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 2, 2008

good. Added 1/2 bannana, lemon extract (inplace of orange)extra apricot juice to consistancy, and poppyseeds. yum.

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mrsmaggiek

Cooking Level: Expert

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Reviewed: Feb. 24, 2008

THESE PANCAKES WERE ABSOLUTELY DELICIOUS. INSTEAD OF MARMALADE WE ADDED COOL WHIP AND DRAINED CANNED BABY ORANGE SECTIONS TO THE TOP AND MY OH MY WAS THAT A TREAT. THEY ARE SO GOOD YOU DON'T EVEN NEED TO ADD ANYTHING TO THE TOP. THEY ARE GOOD AS IS. WHICH IS ESPECIALLY GOOD FOR THE KIDS AS A WHOLESOME QUICK SNACK. I PREPARE A BUNCH AND KEEP THEM AROUND. THIS RECIPE IS DEFINATELY A KEEPER. THANK YOU TO THE CONTRIBUTOR.

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BUJNA

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Reviewed: Jul. 1, 2007

Very tasty, nice change and very filling.

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Ang D.

Cooking Level: Expert

Home Town: Marietta, Ohio, USA

Living In: Buffalo, New York, USA

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Reviewed: Apr. 17, 2007

Oh, yum! Hearty but moist. A perfect breakfast. I used fresh orange juice, omitted the orange extract, and added raisins and a few chocolate chips. A keeper!

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lindystice

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Reviewed: Feb. 24, 2007

I just didn't like these. I am used to eating whole grains and I found these heavy and not tasty (but mostly heavy). They took forever to cook through! Also, I could have done without the orange extract. It was too much. I served these with blueberry syrup from Trader Joe's, and that was a good combo.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2006

This recipe is amazing, and it's a nice change on an old favorite. I didn't use the marmalade, but I did add chocolate chips (I just sprinkled them on top) and maple syrup, and it was delicious! I love orange chocolate!

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Lindsey T.

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2006

This is such a delicious recipe. I loved the sweet orange flavor. I didn't have orange marmalade so I just used sugar free maple syrup on top of my pancakes. I also omitted the orange extract since I was in a hurry & they turned out fine! I used Splenda for the sugar, too. A keeper for sure!

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