Reviewed: Jan. 6, 2008

I thought these pancakes were great! I used 1/2 whole wheat flour and 1/2 unbleached white flour and they came out perfect. My whole family loved them! Thank you!

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CSWALSH

Cooking Level: Intermediate

Home Town: Rumson, New Jersey, USA

Living In: Victor, New York, USA

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Reviewed: Dec. 25, 2007

Delicious. I replaced half of the fat with applesauce and the wheat germ with crushed Wheat Chex. We added sliced bananas and chocolate chips to some of the pancakes and those tasted really good as well. Try this recipe!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Dec. 25, 2007

I added about 1/2 tsp Vanilla and used 1/2 cup all purpose flour in place of 1/2 cup of wheat. They were great!

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Corrales Cooks

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Reviewed: Dec. 15, 2007

This is a fast and delicious recipe for a weekend breakfast. Love it!

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goodyearblimp

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Reviewed: Dec. 9, 2007

Yum! My husband was sceptical because of the wheat germ and whole wheat flour but he ate them up! Much better than any store bought mix I've tried and very easy to make. I took the advice of other reviewers and did half baking soda and half baking powder. We will definitely make this our primary pancake recipe.

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ldecota

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Reviewed: Dec. 9, 2007

My husband is a diabetic so I look for recipes like this. I only had the canned buttermilk that you mix with water and I only had whole wheat flour instead of the pastry flour called for so that is what I used and it was still wonderful! I added some cinnamon to make it even more healthy and after he finished his plate he said ihe would now love me forever!!! This is that kind of recipe!

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POOKEYJ2

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Reviewed: Dec. 8, 2007

Great texture and appearance, but the flavor wasn't very special.

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YUMMYNIC

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Reviewed: Dec. 5, 2007

I made the following changes: used baking powder for baking soda, added blueberries. My baby rejected the pancakes and pulled out all the blueberries to eat. The pancakes had an overpowering whole wheat flavor. If I make it again, I would replace some of the whole wheat flour with all purpose.

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tamsweep

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Reviewed: Dec. 4, 2007

These are my new favorite pancake. I couldn't find wheat germ so I replaced it with quick oats and everyone raves about them. I've added sliced bananas and strawberries too for extra flair and they're irresistible. My one year old loves them, and I love that I'm not feeding him a bunch of white flour.

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Brooke

Cooking Level: Expert

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Reviewed: Dec. 3, 2007

this recipe definitely provides a good start to a healthy pancake. We decided it would be improved with the sweetness of warm fruit on top, or blueberries in the batter.

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LFeeley

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Reviewed: Dec. 2, 2007

These are perfect! I'd been searching for the perfect healthy, whole wheat pancake and the search stops here. DELISH!

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Dana

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Detroit, Michigan, USA

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Reviewed: Dec. 2, 2007

Made them this morning with regular whole wheat flour, quick cooking multi grain cereal instead of wheat germ and apple sauce instead of oil. They were delicious - very soft and fluffy. I doubt if we will use store bought pancake flour again...

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fishetarian

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Reviewed: Dec. 2, 2007

I made this recipe w/ the following subs. Unsweetened applesauce for oil, 2tbsp ground flax seed plus 6tbsp water for eggs, and 2% milk plus 4tbsp butter- milk powder and instead of 2tsp soda I done 1tsp and added 1tsp baking powder and I almost forgot-- I only had reg. ww flour, not the pastry kind and these were a hit w/ me and my two children 4 and 10. I served theirs w/ homemade maple flavored syrup and I dipped mine in the unsweetened applesauce. VERY YUMMY(even though its a total rendition of the true recipe--but if trying to lose weight like me I hope this helps and I'm gonna try count weight watcher points and will try to update. Thanks for a start to this recipe

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katsdarb

Cooking Level: Intermediate

Home Town: Tellico Plains, Tennessee, USA

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Reviewed: Dec. 1, 2007

These are easy, healthy and delicious. I substituted the oil with apple sauce and used only 1 cup of regular wheat flour. Everyone loved them. Next time I think I'll mash some banana and chopped walnuts into the mix.

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Ada Cowan-Ruhlen

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Reviewed: Dec. 1, 2007

I switched up milk for buttermilk as the buttermilk I had expired. They still turned out great and my kids loved them. Great recipe!

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Natasha

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

Living In: Sylvan Lake, Alberta, Canada

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Reviewed: Dec. 1, 2007

Yummy! Although I did make a few adjustments. I didn't have straight buttermilk so I substituted a little non-fat milk and Betty Crocker pancake mix instead. I added two smashed bananas, a splash of vanilla extract, cinnamon, and a splash of water to thin them out a little. They turned out great! I topped them off with a little homemade (not my home unfortunately, but from a sweet little lady at my farmer's market) spiced fig preserves. Next time I might take up the suggestion to use apple sauce instead of oil.(FYI: Trader Joe's has a great variety of apple sauces). Enjoy!!

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shnazberry

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Reviewed: Nov. 28, 2007

These weren't bad, but since I started making "Dad's Whole Grain Pancakes" from this site nearly every week, no other pancake seems to measure up. If you do make these, I suggest switching the baking soda to baking powder, and adding a tablespoon of sugar.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Nov. 27, 2007

Wow, great cakes! I also made a slight change and used baking soda, but halved it with the powder...super fluffy and tasty!

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SD

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Reviewed: Nov. 26, 2007

Sorry to give this one 3 stars. The pancake turns out well and golden brown. Partly becuase of baking soda. But baking soda is also a culprit as it give funny taste.

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