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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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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 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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Cooking Level: Beginning

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Nov. 9, 2008
very good, thanks for the recipe :)
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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: 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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Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 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 4.72 star rating.
Reviewed: Sep. 14, 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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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 13, 2008
These turned out EXCELLENT! I didn't have any wheat germ, so I substituted ground flax seed. I used 1/4 C canola oil instead of butter. Next time I might try applesauce. It did turn out a little runny, so I cut the milk to 2 cups and still had to up the flour another cup or so. Because of all the changed I had to make, I only gave the rating a 3, even though flavor wise it came out a 5! We topped with fresh strawberry syrup and whip cream for a delicious Saturday morning breakfast (with leftovers to freeze!)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 11, 2008
I've made this recipe a few times and found that using less buttermilk is better because they tend to be thin. I also use oats instead of wheat germ and I added frozen blueberries. These taste great and the best thing is, they're healthy! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 7, 2008
This was a great recipe. The whole family loves them and we do freeze leftovers for quick breakfasts.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 29, 2008
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.
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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 24, 2008
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!
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Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 13, 2008
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!
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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: Aug. 7, 2008
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.
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Cooking Level: Beginning

Living In: Davis, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 13, 2008
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.
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Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.
Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 23, 2008
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 20, 2008
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.
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Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 10, 2008
Quite delicious. Better than regular cause its healthier. I used half vegetable oil and half margarine and of course oatmeal instead of wheat germ.
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