Reviewed: Jul. 7, 2007

These are awesome!!!! Didn't have the wheat germ, they still came out great!

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Reviewed: Jun. 16, 2007

I've been making the "Good Old Fashioned Pancakes" from this site (they're awesome, but not healthy).... so I tried this one for better health. Oh my....they are really good! I didn't have wheat germ, so I added more wheat flour. I also didn't have buttermilk, so I added vinegar to milk (use 1T vinegar to 1C milk), then added some vanilla & they were perfect!

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REBECCA JO

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Mateo, California, USA

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Reviewed: May 22, 2007

We've made these twice in the past week. My 1 year old LOVES them. I added a bit of ground flax seed, and they were great.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: May 19, 2007

Wow!!!I was looking for a whole grain pancake that was healthy but not heavy, and this is it! They were very light (but very rich because of the butter). Instead of buttermilk, I used about 2 cups of plain yogurt mixed with enough milk to equal 2 1/2 cups. Served with strawberries, bananas, and whipped cream. What a treat!

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3littlebeans

Cooking Level: Expert

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Reviewed: Apr. 30, 2007

These were pretty good. I liked the slight 'crunch' from the wheat germ. I had to substitute white sugar for the brown sugar ( I ran out of brown) and used whole milk instead of buttermilk. I also had to add a little extra flour to thicken it a little bit.I also added chocolate chips for some extra 'fun'. My boys loved them! Thanks for the wonderful recipe!

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SAHmomof3

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2007

Great recipe, we all enjoyed. The only wierd thing was the butter- I just used some softened butter and mixed it in, and used a little bit of canola oil also. I used quick oats instead of wheat germ, and didn't use a food processor or blender. Very light and a great texture!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2007

These are delicious. The only changes I made were using oil instead of the butter and flaxmeal in place of the wheat germ. Much better and healthier than regular pancakes. Thanks for the recipe

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DeLane

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Apr. 2, 2007

I substituted 1% milk since no buttermilk on hand; accidentally melted the butter instead of cutting in; used 2 1/2 T butter in recipe and Pam to coat pan. The batter was thin like others said it would be, but pancakes turned out great! I may add oats next time as another reviewer suggested.

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ThnkThn

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 22, 2007

Loved these pancakes.I didn't have buttermilk, so just used 2% milk, next time i will use less butter, only used 2cups of milk.Would have been too runny with more. A real keeper, thank you for the recipe.

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michigan ms.

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Reviewed: Mar. 7, 2007

these pancakes are delicious - and they don't even taste healthy. i added some vanilla and a little more sugar. excellent- thanks!

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RIVKI1

Home Town: Brooklyn, New York, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 4, 2007

Because of this recipe I am now a fan of whole wheat pancakes, in fact my husband doesn't like regular pancakes, he says they taste like cardboard! But he loves these and I do too. The whole wheat and wheat germ just give it a hearty flavor. Yum! I've made this several times now and the last time I used half the batter one day and the other half a couple days later. The batter lasted great in the fridge.

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B Spradley

Living In: La Mirada, California, USA

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Reviewed: Jan. 13, 2007

I messed the recipe up, but actually ended up with a great whole wheat Swedish pancake. I wasn't paying attention to what I was doing, and I added the eggs to the mixture without beating them first. Once I realized what I had done, it was too late. So, I whisked the mixture together and then I cooked them on a flat griddle. I tipped the griddle from side to side to get the batter to spread out completely. My husband is Scandinavian, so he enjoyed the healthy version of his favorite kind of pancake. The flavor of this pancake is great - I followed some advice I read in one of the reviews and added vanilla. I also used oil instead of butter to keep it healthy. I can't say anything about the fluffiness of these pancakes, since I messed that part up, but they taste great.

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LADYMACBETH7

Cooking Level: Expert

Home Town: Manila, National Capital Region, Philippines

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 22, 2006

I love these! The flavor is so good! The second time I made them I added about 2tsp of vanilla extract. It added just enough extra flavor. I didn't use all the butter either time. When I cooked them, I used maybe 1 tsp per "round" (made appx 6 each round).

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BROOKOVERS

Cooking Level: Expert

Home Town: Columbus, Indiana, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Nov. 15, 2006

These are the best! My 3yr old is a pancake freak, so I made these for a healthy breakfast and she loves them. I cut out or haf the butter and I never have buttermilk, so I just add 1% milk and it turns out fine. I also added oats last time. Love them.

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JELLBERG

Cooking Level: Intermediate

Living In: Geneva, Illinois, USA

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Reviewed: Nov. 5, 2006

They tasted pretty good but were a little more work. Add that to the fact that they had so much butter I don't think I will make it again.

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ALLYDAVIS

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 27, 2006

I made these for me and my boyfriend. . . they were some work, but worth it. I even accidently added an extra egg, but it was still good.

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Selma

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Reviewed: Oct. 4, 2006

These were really good! They are a lot healthier than the average pancake and of course they don't taste quite as good...but they taste good for a healthy pancake!

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Chelsea

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Reviewed: Sep. 6, 2006

This is my pancake recipe now. However, I do not use butter. I substitute 1/4c canola oil (or sometimes unsweetened applesauce. If I double, I use 1/4c each). I also use 1 egg and 2 egg whites instead of 3 eggs. Since I don't usually have buttermilk, I use soured milk (add tbs lemon juice or vinegar to your milk). I gradually add the liquid until the batter is the right consistency since it tends to be thin. I throw in a tbs or two of ground flax seed for a little added nutrition. I usually double this recipe and freeze the extras. They warm up great in the toaster. They're also great if you add blueberries.

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CD

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Reviewed: Aug. 7, 2006

Makes a flatter pancake, but with a nutty taste. Watch out though... this makes a LOT of pancakes!

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Monica D

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Reviewed: Jul. 21, 2006

These pancakes were quite good. Fluffy and thick, they brown well and made us feel a little less guilty in the morning. I used a packet of quick cooking oats because that's all I had. Stick with the four inch guideline, and if you mix the butter in by hand, be sure to occasionally stir around the pieces or they might just melt together. Speaking of which, if only these pancakes didn't have so much butter, I would feel great about them!

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