The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 6, 2009
I have perfected this recipe! I used baking powder instead of baking soda to produce a fluffy pancake. Also, when you are mixing up the batter, mix the wet ingredients together in one bowl, and the dry ingredients together in another bowl. Then dump the wet mixture into the dry mixture and do not overmix - it's okay if you've got a few lumps in your batter. Finally, use real butter on your griddle - this will give your pancakes a slightly crispy edge, just like the buttermilk pancakes from Cracker Barrel!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 1, 2009
These were ok; they were tasty right off the griddle, but once they sat for a while they got floppy and spongy. They had good flavor, but weren't very fluffy or thick.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 23, 2009
WOW! Impressive! I used Whole Foods Organic whole wheat flour because that's what I had on hand. Other than that, I made them exactly as the recipe stated, and they were superb--light and fluffy, with a wonderful whole grain taste! After I put the first batch on the griddle, I realized there was no sugar in them, and I wondered if I had missed reading it on the recipe. But no--no sugar, and we didn't miss it at all!
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Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA
Living In: Edgewood, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 15, 2009
Delicious! Great frozen and popped in the toaster for a quick and nutritious breakfast later in the week!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 1, 2009
perfect! the only thing I added was 2tbsp of sugar.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 1, 2009
Very delicious recipe. I had to use a buttermilk substitute (milk and vinegar), also used flaxseed meal and flour instead of whole wheat flour. My 4 year old ate it all up!
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Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: May 28, 2009
I got great reviews from the family. I didn't use whole wheat pastry flour because our super-grocery store didn't carry it. Substituted whole wheat flour, which I think made the pancakes more dense than I would have liked them to be. I made extra so that I could freeze them and re-heat them for breakfast the rest of the week. Overall, I will definitely make this recipe again.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: May 18, 2009
I think that these could be really great but I could taste the baking soda in them. I'd try them out again but next time use either less baking soda or baking powder instead. The texture was not bad (I make only whole grain pancakes and find white flour ones to be like styrofoam) and as others have said they are quite filling. I am not normally a banana person but in reading reviews and in trying things I do think they would be really good with mashed banana and maybe some pecans mixed in.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 28, 2009
I didn't like these at all... they needed some type of sweetner.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 20, 2009
Light, fluffy, healthy pancakes. I added a couple heaping teaspoons of ww flour (I used it instead of pastry flour) to thicken it up a little. Very good. My fiancee and I loved them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 17, 2009
These are the best! I often add 1/2 cup of pureed pumpkin with a teaspoon or so of cinnamon or a large mashed up ripe banana and the kids devour them. They are fluffly, tasty and best of all healthy. I always feel good serving them to my family.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 14, 2009
these pancakes were delicious!! i didn't use the oil and i used regular milk instead of buttermilk and they turned out great! i also added some chocolate chips to give them a twist but i'm sure they'd be great without them too. also, the pan has to be at a high temperature...i only figured that out towards making the last pancakes so my first ones were not as good. great recipe though!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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Reviewed: Apr. 7, 2009
Super Delicious!!! The kids loved these pancakes. I made this recipe exactly as is but at the end I added 1 mashed banana and 1/2 tsp of vanilla extract. Very healthy, I will make it again.
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Photo by Fit&Healthy Mom

Cooking Level: Intermediate

Home Town: Florianopolis, Santa Catarina, Brazil
Living In: Boynton Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 7, 2009
This was terrific they were great the wheat germ was very filling so i didnt stuff my self it was great and very healthy exept i used white all purpose flour in stead.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 1, 2009
These were pretty tasty. Not too "wheaty" or overly healthy tasting. My only complaint is that they came out fairly flat- I was hoping they'd rise a bit more and be a little lighter. Perhaps there should be a little more baking soda/powder, and/or the batter should sit a little while before putting it on the griddle.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 31, 2009
Delicious - the whole family loves these served with butter and real maple syrup. I never use pastry flour, just regular whole wheat flour, and they are great every time.
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Cooking Level: Expert

Home Town: Boise, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 26, 2009
Pretty good, especially for how healthy they are. Didn't have buttermilk, so I used lowfat vanilla yogurt & milk, seemed to work just fine. Toasted the wheat germ for 5 minutes under the broiler, and added huckleberries to the batter for extra sweetness. Smaller pancakes work better, larger ones fall apart when flipping.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 25, 2009
Delicious recipe. Don't skip the ww pastry flour -- it makes the texture of these smooth and yields soft fluffy pancakes. WW pastry flour is made with soft wheat and is milled finer. Regular ww flour is made from hard wheat with a higher gluten content (which will make pancakes tougher and flatter).
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Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 24, 2009
Light, fluffy, and delicious! Don't be afraid to use regular whole wheat flour instead of whole wheat pastry flour. Also, I substituted the eggs for egg beaters.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 11, 2009
I've made this a few times now, the most recent time I had to just use more flour since I didn't have the wheat germ. Big compliments (one eater said they were the best pancakes he's had in recent memory). This is now my favorite pancake recipe :)
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