The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 6, 2009
Yum! But next time I would use the vegetable oil instead of butter like someone suggested and I would also use a little less milk. Oh, and I added a hint of cinnamon, big hit!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 13, 2009
Good flavor, light and tender, but kinda flat. I think next time I would start with 1 cup of buttermilk and see how the batter looks.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 9, 2009
These are pretty good, though I won't stop looking for that perfect healthy wholegrain pancake. I subbed oil for butter and oats for wheat germ.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 1, 2009
I loved these. They were very fluffy and felt like I was eating something healthy.
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Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 24, 2009
I used all Whole White Wheat flour instead of the mixture and Splenda instead of brown sugar. I didn't need as much milk. Turned out great. Will definitely do again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Jul. 11, 2009
These are so good, and the perfect texture. I replaced the butter with 1/2 applesauce and 1/2 canola oil, made soured milk in place of buttermilk (1 Tbsp. vinegar for each cup of milk), replaced a couple Tbsp. of white flour with flax meal, and they are just wonderful.
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Photo by Robyn

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 6, 2009
AWESOME! my 2yr old was wanting pancakes and i had no mix. i hadn't ever made pancakes from scratch and i am so glad i chose this recipe! lucky me, they were fantastic. i didn't have buttermilk, so i used the tip about half milk and half yogurt. blended for a minute to give it airy texture with a tsp of vinegar to sour the flavor a little. also used 1/4 cup oil instead of butter. i can't wait to freeze the extras to try toasting them later! thanks for these! i'll make them often!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 28, 2009
Really good pancakes! I found the batter to be a little too runny, so next time, I would cut back on the buttermilk a little. Also, I'm not sure why, but the pancakes were pretty flat. Otherwise, these were extremly tasty and I didn't feel quite so guilty eating them knowing they were made with WW flour and wheat germ! Lovely texture. I just might make this my new pancake recipe! Thank you, Jen for sharing this one!
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Cooking Level: Intermediate

Living In: Belgrade, Central Serbia, Serbia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 15, 2009
Loved these pancakes. Better than most restaurant pancakes. I didn't have buttermilk so did the milk/lemon recommendation from some of the other reviews. My kids loved them too. They freeze well, just pop in the toaster for quick breakfast.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: May 29, 2009
These pancakes are really good! I didn't have any wheat germ and I wanted to use a bit more wheat flour than the recipe called for, so I ended up using 1.5 cups wheat flour with 0.5 cup all-purpose flour and omitted the wheat germ. They still cooked up nice & light. I agree with another reviewer though, that the recipe calls for too much milk. I added it gradually and ended up with .5 cup leftover milk, and quite a thin batter as it was. With the exception of the milk adjustment, I think this is a great recipe and I'm sure I'll use it again :-)
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Cooking Level: Intermediate

Home Town: Dover, Ohio, USA
Living In: Osaka, Osaka, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Photo by Fit&Healthy Mom
Reviewed: May 19, 2009
These pancakes were delicious! The kids loved them. I used canola oil instead of butter and I also added 2 large ripe mashed bananas, just a way to sneack some fruit for the kids. They turned out heavy because of the bananas but tasted delicious.
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Photo by Fit&Healthy Mom

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 18, 2009
Fabulous!! We already had a favorite recipe (Dad's whole grain pancakes - also from this site) but I wanted to try something new. I think these were even better. I used 3 T. oil instead of the butter, and used milk miked with 1 T. vinegar per cup for the buttermilk. The kids loved these.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 5, 2009
Great recipe! I liked these pancakes as much as I like the Martha Stewart buttermilk pancake recipe (with all purpose flour) I've been using all this time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 5, 2009
These were wonderful!I made them for a church breakfast!Everyone loved them.
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Photo by Crystle_Tollett

Cooking Level: Expert

Living In: Dalton, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 2, 2009
Awesome!!! I read a bunch of reviews first so I substituted oats for wheat germ, 2 cups buttermilk instead of 2 1/2, used only whole wheat flour (1 2/3 cp) and added cinnamon and vanilla. They were fluffy, tasted wonderful and made about 6 pancakes. Also they didn't leave me with that bloated, full feeling when I eat regular pancakes, that in itself was worth it!!
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Photo by cowgirlinla22

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: La Junta, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 28, 2009
something about this recipe was just "off" for me. i ended up with a pancake that had a hard crust formed top and bottom. it was yuck. and i could taste the baking soda. i'll try it again, but only to figure out what went wrong.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 1, 2009
These were yummy pancakes! I did make a couple of adjustments, I subbed one mashed banana for the butter in the batter. I also used sour milk (skim milk and lemon juice) since I didn't have any buttermilk. I added a dash of cinnamon and the whole family enjoyed. When I told the hubby there was whole wheat flour and wheat germ in the pancakes (he usually prefers plain, all while flour ones) he said, "Wow, I couldn't tell! These are great!"
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 22, 2009
OMG, these came out perfect and everyone loved them!! I did make some additions but followed the basic recipe as far as measurements of the ingredients. Except for the milk I used 2 c then 2 mashed bananas. Also added some finely chopped walnuts, ground flax and cinnamon. Highly recommend you try these!!
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Photo by vkitts

Cooking Level: Expert

Home Town: Fulton, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 1, 2009
Made these this morning and they were great. Used baking powder instead of baking soda only b/c that was all I had. This is definately a keeper recipe.
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Cooking Level: Expert

Home Town: Paterson, New Jersey, USA
Living In: Clifton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 22, 2009
Great tasting and bit more healthy. My kids and husband didn't even know the difference
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