The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 10, 2008
This was my first attempt at blueberry pancakes, and they still turned out really well. My kids loved them!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 8, 2008
These are good, but seem to be missing something in order to be considered "great."
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M3B

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 2, 2007
Yummy. I added some flax seed, chocolate chips (instead of blueberries) and 2TBL of brown sugar instead of 1TBL of substitute. THey were yummy!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 4, 2007
These were not good. They tasted like flavorless bread, not pancakes. I even put chocolate chips in them, which made them slightly better.
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Photo by Jenny

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA
Living In: Queens, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 21, 2007
Very light and fluffy - the best I've had!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 20, 2007
Excellent! I used lowfat soy milk and egg whites and added frozen mixed berries, topping with maple syrup. Yum!
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Photo by betherann

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 20, 2007
The receipe was excellent. Add more milk than what it calls for, and add blueberries and sliced banana to each portion immediately after pouring the batter onto the griddle. Even better than buttermilk pancakes!
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Photo by Husband's Kitchen

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 8, 2007
These pancakes were delicious! I used raspberries instead of blueberries-- delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 31, 2007
Great recipe. Just add a bit more milk (or soy milk) and you're good to go! I make all the dry stuff in large, large batches, store, and then when ready, measure out the right amount of "mix" and add the wet. This way, we're all ready in the mornings!
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Photo by APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 27, 2007
This was a great recipe!!!! I used sugar instead and added vanilla and cinnamon, but the wheat taste was still very nice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 22, 2007
Yum! I made these for my husband and I...they turned out great. I substituted the blueberries with fresh raspberries, and it worked out well. I did need to add a little extra milk. We'll be using this one again!
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Photo by Allrecipes

Cooking Level: Beginning

Home Town: Portsmouth, Rhode Island, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 22, 2007
These pancakes had a very awkward taste. They were a little dry, although I added a lot more milk to the recipe. Next time, I think I won't use the whole wheat flour either!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 18, 2007
I used fresh nectarines in this instead of blueberries, it was so good! I used 1 tbsp brown sugar instead of the sugar substitute, and a little bit more milk. It was really delicious.
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Photo by Jenn

Cooking Level: Expert

Home Town: Lake Forest, California, USA
Living In: Pacific Grove, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 16, 2007
Love this recipe!!! Only made one change and that was to add 1/4 of flax seed meal and an extra 1/2 milk, ok that's 2 changes! My kids love them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 14, 2007
Delicious! I made these for dinner tonight- doubled the recipe. I used fresh blueberries- smashed them a bit after I added them to the batter. Also I used vanilla soy milk b/c of dairy sensitivities. I added 1 tablespoon of oil and 1 teaspoon of vanilla. I also used brown sugar instead of sugar substitute. They turned out great! My entire family loved them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 1, 2007
Delicious! I heeded advice from everyone else and added just a bit more milk and 2 tbs. sugar instead of the artificial sweetener, also subsituted blueberries for chocolate chips (it's what we had on hand) and presto! They were fantastic and my boyfriend admits now that whole wheat is definately the way to go. And still was around 273 calories per serving, which is still awesome!
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Photo by Tiana

Cooking Level: Intermediate

Home Town: Lexington, Missouri, USA
Living In: Warrensburg, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 4, 2007
These were excellent. We used cane sugar instead of artificial, and 2 eggs instead of one. We also added a couple tablespoons of wheat germ and a little flax seed meal for some added nutrition. Even my picky 4-year-old loved these!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 10, 2007
The pancakes turned out pretty good, but there was a weird, baking soda after-taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 21, 2007
Love these. Easy.
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Cooking Level: Intermediate

Home Town: Hampton, Nebraska, USA
Living In: Waukesha, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 20, 2007
I lost my 100% whole wheat pancake recipe and tried this one. What a wonderful surprise. My son and husband sucked them up and I had to make another batch. I always double it now and use a 1/3 cup batter per pancake. My alterations: All organic ingredients, 3 tablespoons sugar instead of 2, and brown sugar instead of the substitute. Ive made them several times and the recipe proportions are great. As is, you will have a bouncy, very thick pancake. Sometimes the family wants thin pancakes and I add 1/4 cup milk (for base recipe- double this for a double recipe). My recommendation is to use fresh ground flour! Use soft wheat berries. We love this recipe better than my old one!
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