The reviewer gave this recipe 5 stars. This recipe averages a 4.73 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 4.73 star rating.
Reviewed: Jul. 2, 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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Photo by KittySerbia

Cooking Level: Intermediate

Living In: Belgrade, Central Serbia, Serbia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 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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MLH

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 1, 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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Photo by lupusliz

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 4.73 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

Home Town: Florianopolis, Santa Catarina, Brazil
Living In: Boynton Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 19, 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 4.73 star rating.
Reviewed: May 6, 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 4.73 star rating.
Reviewed: May 6, 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 4.73 star rating.
Reviewed: May 4, 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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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 4.73 star rating.
Reviewed: Apr. 29, 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 4.73 star rating.
Reviewed: Apr. 3, 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 4.73 star rating.
Reviewed: Mar. 25, 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 4.73 star rating.
Reviewed: Mar. 3, 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 4.73 star rating.
Reviewed: Jan. 23, 2009
Great tasting and bit more healthy. My kids and husband didn't even know the difference
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 22, 2009
Very good, this is now the recipe I use. They only problem I have is the batter is slightly runny.
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 11, 2009
These are good and my husband frequently requests this for breakfast on the weekends. I typically always use oatmeal instead of wheat germ, all whole wheat flour, vegetable or canola oil in place of the butter, and regular milk soured with some vinegar instead of buttermilk. I find that 2 1/2 cups of milk is just way too much and the batter is very thin. 2 cups usually will do it for the consistency I like. Thanks for a great recipe!
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Photo by Freida M.

Cooking Level: Beginning

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Reviewed: Nov. 9, 2008
very good, thanks for the recipe :)
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 12, 2008
This was pretty good and a healthy source of folic acid. Cooks a little faster than regular pancakes. Watch closely not to burn.
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Photo by Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 20, 2008
Wonderful recipe! I didn't have wheat germ so I did have oat meal and 1/2 flax seeds and ground them in a blender before added. Wonderful nutty flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 15, 2008
Ummm, I'm never buying Pancake mix ever again! It was a super rainy day, (the effects of Hurricane Ike) & I could not get out to the store, & was out of pancake mix, so I used this recipe-didn't have buttermilk, wheat germ or butter(I was out of EVERYTHING!!!) so I subbed Quick cooking outs for wheat germ, canola oil for butter, & made my own "buttermilk" using 1% milk & white vinegar.(1 TBSP per 1 cup milk, let stand 10 minutes) They are awesome! And turn out way sturdier than store bought Whole Wheat pancake mix ! Definately will be using this again & again!!!
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Cooking Level: Expert

Living In: Sturgis, Michigan, USA

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