Reviewed: Jun. 29, 2009

Looked pretty but very dry and a strange after taste.

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RKJBM

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Reviewed: Jun. 28, 2009

I made these pancakes for breakfast yesterday; at first, the batter seemed really runny, and the first pancake was a flop. I added a little bit of extra flour, and then the pancakes were perfect! They don't really have a fluffy texture, but for a whole wheat pancake, they were very tasty! I did substitute brown sugar for the splenda, because I don't usually have that in the house. Next time I make these, I think I will sprinkle the blueberries on top of the batter circles instead of stirring them in, so that my batter won't turn blue. Thanks for sharing; I will make these again!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jun. 25, 2009

Best whole wheat pancakes ever! They turned out light and wonderful even without following the prep instructions very closely. I threw everything into one bowl (except the blueberries) and combined, then let it sit while the griddle heated up. I used a 1/4 cup measure to ladle out the batter after adding a bit more milk, then dropped the berries on top of each pancake as they cooked. Definitely the ONLY whole wheat pancake recipe I'll use from now on!

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Anna

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Reviewed: Jun. 10, 2009

I will never be making pancakes from a box again! What a lovely recipe. The only change I made was using brown sugar instead of the sugar substitute.

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Janie

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Reviewed: Jun. 9, 2009

Made these as "breakfast for dinner" and WOW! I thought they would have a dense texture, but quite the contrary. I doubled the recipe and used 3 eggs total and 2 1/2 cups milk. It needed more liquid than the recipe called for. I also crushed a few blueberries and blackberries and heated them with our maple syrup. Son and husband gave it 5 stars. Will be my new pancake standby.

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Sweet Apron

Cooking Level: Expert

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Reviewed: Jun. 8, 2009

I loved these. I made a blueberry syrup with 1 c. water, 1/2 c. Splenda and 1/2 c. sugar, about 1 1/2 c. fresh blueberries, and 1/2 tbsp corn starch. The result was awesome. Even my 4 year old, who doesn't typically care for blueberries, loved it. I have already shared this recipes with my sisters!

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shandecor

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Reviewed: May 26, 2009

Delicious! I didn't have any blueberries, so I just put some chunky strawberry jam and powdered sugar on top. My 2 year old loved them!

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RuthM

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Reviewed: May 22, 2009

Very good. Apparently I'm not cut out for pancakes, but these are easy and tasty, even if I burn them a bit. I think next time around I'll add a bit more milk to make them fluffier.

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Julia

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: May 6, 2009

Definitely a keeper. I used brown sugar instead of the artifical. One cup of milk is all I needed,

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Merrique

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: May 1, 2009

These are quite good. I use real sugar as I am making these for my one year old, and also combine a little white flour with the wheat. He LOVES these pancakes. Thanks!

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MUDARCIE1

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Reviewed: Apr. 27, 2009

Very good! My three kids love blueberry pancakes, but they are very picky eaters and I was worried that they would reject these due to the whole wheat. No need to worry! Even one of my sons - who eats them plain (no butter or syrup) ate heartily!

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Diane A.

Cooking Level: Intermediate

Home Town: Mason City, Iowa, USA

Living In: Rockford, Illinois, USA

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Reviewed: Apr. 21, 2009

I made the batter for this the night before, so all I had to do this morning was spoon it on the griddle. I used buttermilk and added a tsp. of vanilla. Very good. I served this with Cinnamon Cream Syrup also from this site. It went well with these pancakes.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 19, 2009

Wow! These are the best pancakes I've ever eaten, let alone cooked. I am really quite horrible at cooking pancakes, but I've made these pancakes twice now and they've turned out perfect and delicious. The blueberries litterally provide a POP of flavor each time you bite into it.

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Victoria

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Reviewed: Apr. 11, 2009

this was good - not to die for, but a good breakfast to start the day. i doubled the recipe and added 1 more egg. took the advice of others and added 1/4 cup more milk (2%). mashed 3 bananas and added it to the batter because i didn't have blueberries. also added about 1 tbsp. pure vanilla and an extra tbsp. of splenda.

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Dettie

Cooking Level: Expert

Home Town: Quezon City, National Capital Region, Philippines

Living In: Westerly, Rhode Island, USA

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Reviewed: Apr. 9, 2009

This recipe is AWESOME! Best pancakes I've ever made! Usually I find whole wheat pancakes too dry, but these turned out great! I followed the recipe exactly, but added the suggested extra 1/4 cup of milk. I also added some cinnamon, vanilla, and cloves, as suggested by other reviewers. Yummy! My new favorite pancake recipe! :)

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ricfion

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Reviewed: Apr. 6, 2009

I added a little cinnamon and these tasted great, just a little thick. Next time I will take the suggestion of adding more milk.

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amc

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2009

For a recipe that used only whole wheat flour, it was great. I didn't have milk, so I used 1 1/4 cup buttermilk, the Saco Brand powder+water version. I substitute frozen strawberries (chopped) b/c I didn't have blueberries and used 2 tablespoons of sugar. It was delicious and I'd make it again. Thanks for the recipe!

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sophiawong18@yahoo.com

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Reviewed: Mar. 26, 2009

We made these pancakes and they didn't work out right at all. Our whole wheat flour was too large to sift, and the texture of straight whole wheat flour just isn't very good. We wouldn't make these again - they were pretty hard to eat.

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