The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 10, 2008
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! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 30, 2008
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.
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Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 29, 2008
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.
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Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA
Living In: Henderson, Nevada, USA

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

Living In: Rock Valley, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 24, 2008
Excellent pancakes. We topped them with Pike's Gooey Syrup from this site, and it was a great combination.
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Cooking Level: Intermediate

Living In: Pullman, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 23, 2008
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!
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Cooking Level: Expert

Home Town: Beckley, West Virginia, USA
Living In: Rock Springs, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 21, 2008
Incredible! These are the BEST pancakes I have ever eaten. I added fresh blueberries. This recipe makes so many; I just freeze the leftovers and they are just as good reheated. Thank you so much for sharing this recipe. I will never have a regular pancake again!
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jg

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 15, 2008
Delicious!! I gave this four stars since I had to change it a little bit: I used regular whole wheat flour instead of the pastry flour, and I didn't have any buttermilk, so I used skim milk with lemon juice instead. I found that the batter was a little bit too thin for the type of pancakes that we like, so I added almost another cup of all-purpose flour to the mix. The pancakes were beautiful and golden, with a great consistency. We will definitely use this one again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 15, 2008
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.
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Cooking Level: Intermediate

Living In: Nashua, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 12, 2008
These were great! I used oatmeal, and the texture was fabulous! They taste almost better than the recipe my dad uses (don't tell him I said that). The only thing is that it needs a little bit more flour to be a good batter. Other than that, they were wonderful!
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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. 4, 2008
I took others advice and reduced the milk to 2 cups and used oatmeal instead of wheat germ. Delicious!!
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Cooking Level: Intermediate

Home Town: Deerfield, Illinois, USA
Living In: Dekalb, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 2, 2008
THE only recipe I use now. I also add cinnamon, a little vanilla, and substitute the butter with apple sauce, and milk+leon jiuce for the butermilk. Delish! Definitely a keeper.
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Cooking Level: Intermediate

Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 2, 2008
These pancakes were really very tasty. They cooked up nicely - everyone enjoyed them. My batch made 18 pancakes using a 1/4 cup to measure them out when I cooked them. Just to give everyone an idea of how much you can expect to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 17, 2008
Loved this recipe! I threw everything in a large bowl (forget the food processor!) I melted the butter and poured it into the bowl and added 1 TBS of vanilla. I used the powdered buttermilk and they turned out fabulous. (They are good even without syrup.) I made them for a group of 6 sixth grade boys after a sleepover birthday party. The boys loved them - especially when I told them how healthy they were.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
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Reviewed: Feb. 9, 2008
My changes to this recipe was to add oats instead of wheat germ (didn't have it) and I added some fresh squeezed orange juice pulp to enhance the flavor. This was a nice change from traditional white flour pancakes. My 12 yr old picky eater even ate it!
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Photo by GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 9, 2008
These pancakes are great! My family and I love them. The mix is easy to make and store in a jar for use later in the week.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 6, 2008
These were very good. I added a little white sugar and a tablespoon of vanilla.
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 24, 2008
Loved them, used powdered buttermilk, turned out great!
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Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 20, 2008
I made these for my husband's birthday yesterday and they turned out great. I didn't have buttermilk so I used 1/2 vanilla yoghurt and 1/2 skim milk (healthier that way too). I added blueberries to some pancakes, chocolate chips to some and nothing to the others and they were all yummy! I was a little concerned though about the amount of butter. I think next time I'll try to cut down the butter and sub some applesauce instead. Thanks for the recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 13, 2008
Not bad for the amount of fibre there is in the recipe. Made them with applesauce instead of butter, and oatmeal instead of wheat germ. They were actually quite good. The family said I could make them again. Played with the batter a little because it was really thin,(used only 1 3/4 cup milk). The thinner the batter, the lighter the pancake. The thicker batter actually made real heavy pancakes. Will make these again as they are easy to make.
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Cooking Level: Expert

Home Town: Dresden, Ontario, Canada
Living In: Lowell, Indiana, USA

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