This was a great recipe. The whole family loves them and we do freeze leftovers for quick breakfasts.

These are great. My husband raves about these. I don't bother making the small batch this recipe will make. I usually quadruple the recipe. It's o.k. to make these with regular milk.

These were very good - I followed the recipe to a "T", except for using all wheat flour instead of wheat/white mixture. I didn't use it all the first morning I made it, so I saved the rest in the refrigerator and used it the next day - just as good!

I tried this recipe this morning for breakfast and it was fantastic! No more white flour pancakes. Only thing I will change next time is to add a little less milk, the batter was really runny, but still really good!

My family and I (a kid, a teen and 2 adults) love this recipe! The pancakes have so much more flavor than regular pancakes, thanks to the whole wheat and the brown sugar (great addition!). I just tried the recipe for the first time yesterday, and it has already gone into the family's "best recipes" book. My only concern was that, as I never have buttermilk, i used milk + sour cream to replace it; turned out great, however there was too much milk and the batter was very runny. I'll put less milk next time, so the pancakes are fluffy.

Our current favorite pancakes! My stepdaughter, who doesn't usually like whole wheat, loves these. We add vanilla and a bit of cinnamon and/or nutmeg. This time we tried them cutting the liquid to 2 cups as others suggested and that seemed to work well. We use oatmeal instead of wheat germ. I added some pecans to mine this time and loved them. We tried freezing some "mix" (all the dry ingredients). Worked great! But they freeze cooked well too! Yum.

Great pancake variety and certainly better than the wholewheat one I use now. Did not have wheat germ so substituted bakers bran which works fine. Thanks for submitting.

Very thick and fluffy! I used half apple sauce & half canola oil to fill 1/4 cup instead of butter, oats instead of wheat germ, and soy milk instead of buttermilk. Added a few tbsp of flax seed. Amazing with blueberry sauce!

I used the lemon juice/1% milk substitution for buttermilk (1 tablespoon lemon juice for each cup of milk). I also substituted cinnamon applesauce for butter. When I was a kid, I preferred thin pancakes, but these raise high and were also delicious. The recipe provides a somewhat healthy way to indulge. Great stuff.

Quite delicious. Better than regular cause its healthier. I used half vegetable oil and half margarine and of course oatmeal instead of wheat germ.

These were great!! Especially being whole wheat pancakes, these were exceptionally delicious! The only thing I changed was that I left out the salt altogether. Personally, I don't think these even needed syrup on them with all the butter in them, but are divine with sliced strawberries or any kind of pancake friendly fruit, along with a little whipped topping to top it off. Mmmm! This is definitely a keeper! Thanks so much for sharing this yummy recipe, Jen! :)

These came out awesome! I was pleasantly surprised at how good they really were. I only had 1 cup of buttermilk so I subsituted about a cup of skim milk. I also used a 1/3 c of unsweetened applesauce in place of the butter to try to cut down on the fat. I served mine with the blueberry breakfast sauce found on this site and it was scrumptious. Definitely a keeper.

Just tried this morning and they were a hit. A little time consuming which is why I gave it four stars (cutting the butter into pieces to put into the dry ingredients and then equivalent of cutting that together resembled making a pie crust). I also didn't have buttermilk and followed the tips I saw in other reviews of lemon juice added to milk (I used 1% milk). I also didn't have wheat germ and substituted quick-cooking oats and a teaspoon of ground flax seed. My fiance requested white chocolate chips as a treat add-in for these and they came out pretty good. I do believe though that I'd prefer adding some blueberries instead.

We really liked these. No one noticed that they weren't the usual white flour pancakes. They do take a bit longer to whip up but for the health benefits, it's definitely worth it. I did think that they took longer on the griddle than my usual recipe, so next time I'll leave more time for that. We got 9, 4 inch pancakes out of 1/2 a batch.

Excellent pancakes. We topped them with Pike's Gooey Syrup from this site, and it was a great combination.

This is a great pancake recipe. As others have said, the batter was too thin for us so, we added more flour and more wheat germ until it came to the consistency with which we were comfortable. I would say we added about a cup altogether. This is the only way we make pancakes now!