Reviewed: Sep. 17, 2007

The batter was thick, but cooked up nicely and they taste very good, hearty and filling. I had to substitute regular whole wheat flour for the pastry flour once and they were still very good.

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JEST

Cooking Level: Expert

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Reviewed: Sep. 16, 2007

I did some major changes to this recipe but it makes the very best pancakes we have eaten. I used 1 3/4 cups whole wheat flour and 1/4 cup unbleached flour. I added 1 cup of whole oats. I cut the wheat germ down to 1/4 cup and added 1/4 cup flax seeds, or you could use ground flax. I added 2 tsp. vanilla, well actually, I just pour it in, 2 - 3 Tb. sugar depending on the fruit I am adding and cinnamon to taste. For fruit, I have used huckleberries, raspberries, blueberries, strawberries, bananas, peaches or apples. Any one of these fruits taste great in the pancakes. You could put in pecans, but my husband doesn't like nuts in his pancakes. Two of these are very filling, and they make great snacks even cold, on a long drive to work.

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luvs2bake

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Reviewed: Sep. 15, 2007

I've been searching for a healthy pancake recipe that my husband likes. This is it. The entire family liked them. I did not have wheat germ so I subbed oatmeal and it was an excellent substitution. The texture was perfect. I added some sugar (about 2 T.) and vanilla (about 2 t.). The WW pastry flour keeps the pancakes light and fluffy with a closer texture to regular pancakes than the usually healthy pancakes. Thanks for the recipe!!

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Sep. 14, 2007

Yes, I'm one of those annoying people who gives the recipe 5 stars even though she altered the recipe! I took others' advice and added 1 tsp. cinnamon, 1 T. sugar and 1 tsp. vanilla. I also let the wheat germ "soak" in the liquids before adding the other dry ingredients to soften its texture--don't know if it helped but I'm guessing it did. I took the advice of the reviewer at high-altitude and reduced the baking soda (since I'm at 6000 ft.--again, did it make a difference? Not sure.) I tried this recipe two ways--one, with vegetable oil and the other by substituting butter for oil. They were both good, but I thought the oil had a slight edge in producing a lighter pancake. Try to use the whole wheat pastry flour if you can--you can buy it at Whole Foods. I'm not on a diet or a health nut--I would make these again just 'cause they taste good! Cut this recipe in half if you're making for a small family. (But remember pancakes freeze well! Wrap them in layers of waxed paper so they don't stick together, then wrap tightly in foil. Heat them on high for 30 seconds and they're ready to go.)

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Jill R.

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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Reviewed: Sep. 13, 2007

This was really good. I had to substitute lemon/milk for buttermilk and I added 2T of Flax Seed and 1 T of white sugar. In general, they tasted great and fluffed up nicely. I still can't get the heat right and always end up with a VERY dark brown pancake, but they didn't taste burnt, so I guess that is okay! I will definitely make these again.

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EmilyK

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Reviewed: Sep. 9, 2007

fluffy. healthy. good! I would best describe them as neutral tasting, making them interchangable to being topped with sweet toppings such as syrup, berries, yogurt and honey to savoury toppings like cheese, ham and even scrambled eggs! Great and easy recipe!

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Live2eat

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Reviewed: Sep. 9, 2007

I keep trying to find a whole-wheat recipe that I actually like, and this is it. It's easy to adjust the ingredients to your liking.

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ELAINEFREEM

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Reviewed: Sep. 7, 2007

I cannot find whole wheat pastry flour, but I have plenty of regular whole wheat, so that's what I used. We really liked these pancakes and I will definitely make them again. Later in the day, I toasted one for my grandson (age one) and he relished it!

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Sep. 3, 2007

I didn't have any wheat germ, so I used more WW pastry flour in it's place. I first tried it without the vanilla and cinnamon additions that people recommended and it was ok. Then I added 1/2 to 1 t of cinnamon and 1 t of vanilla and it totally changed the taste. I couldn't taste the cinnamon much, but it masked some of the wheat taste that my husband didn't like. My 8 year old liked them!

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CASTOUT

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: Sep. 2, 2007

My kids raved about these and devoured them! It's nice being able to fix something healthy AND tasty. I used Egg Beaters, low fat buttermilk, and substituted sugar-free applesauce for the oil. I also used half wheat germ and half flaxseed meal and added 1 tsp each of vanilla and cinnamon.

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Paul & Megan

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Aug. 31, 2007

I really enjoyed these.They turned out fluffy and deliciuos.

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kecius

Cooking Level: Intermediate

Home Town: Kaunas, Kauno Apskritis, Lithuania

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Reviewed: Aug. 30, 2007

These pancakes were Delicious, I added a bout a 1 tsp of vanilla and cinnamon to give a bit more flavor. Most excellent!

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rae

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Aug. 28, 2007

These were great! Definitely keeping this recipe!

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~Carrie~

Cooking Level: Intermediate

Home Town: Riverside, California, USA

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Reviewed: Aug. 27, 2007

Delicious! I added frozen blueberries and the pancakes turned out beautifully. I am going to add strawberries today! BTW- I used 'homemade' buttermilk. 1 Tablespoon of white vinegar per 1 cup of milk and let sit for 5-10 minutes.

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Joanne W.

Cooking Level: Expert

Home Town: Saint Charles, Missouri, USA

Living In: Saint Peters, Missouri, USA

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Reviewed: Aug. 26, 2007

This recipe is so good. I didn't have any wheat germ, but I had golden flax meal that I subsituted. They were so good. I served them with the "Buttermilk Syrup" recipe on this site. It was out of this world. My children also snacked on these plain later. Great recipe, thank you for sharing.

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Jen

Cooking Level: Expert

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Reviewed: Aug. 26, 2007

I love this recipe because there are so few ingredients. It tastes great and right now it's my favorite pancake recipe. Maybe it's the high altitude, but the baking soda taste was a bit strong so I lowered it to between 1 1/2 - 1 3/4 tsp. perfection!

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Tanya

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Reviewed: Aug. 11, 2007

These were very good. However, I had to add to them to make them that way, so I am only giving them 4 stars. I added cinnamon, sugar and orange zest. I honestly don't think they had any taste until I added these extras. I will definately make again with my additions.

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J&A_MAMA

Cooking Level: Expert

Home Town: Galloway Township, New Jersey, USA

Living In: Sharon Hill, Pennsylvania, USA

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Reviewed: Jun. 29, 2007

We eat pancakes ("Good Old Fashioned Pancakes" from this website - amazing!!) about once a week at my house, and I wanted to try to find a healthier version. These are fantastic!! I didn't have whole wheat pastry flour, so I was a little apprehensive about using regular ww. I sifted all the dry ingredients together, added two packets of Splenda, and then added them to the wet ingredients. Then I added a splash of pure vanilla extract. I also added an extra tablespoon of canola oil (since I used ww flour). I immediately made two pancakes and they were delicious, but a little grainy. After letting the batter sit for about five minutes I made another one and it was much softer and absolutely amazing.

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Meg

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Reviewed: Jun. 29, 2007

These pancakes are amazing! This is now my standard for wheat pancakes. I had no idea wheat pancakes could taste this good. I will definitely make for company. I grind my own wheat flour and I used that plus the germ.

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craftspring

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Reviewed: Jun. 13, 2007

Batter was a little thin, even after sitting. But this is a keeper! I was bummed to read that the wheat germ isn't healthy after it's heated. So I added some nutricious yeast.

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