The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 11, 2005
Wow! These were absolutely fabulous! I've never had a whole wheat pancake that was so fluffy and light! I didn't have any buttermilk on hand, but added 2 Tbsp. white vinegar to the milk. The pancakes turned out a little thin, but I'm sure with real buttermilk they would have been better. I will be making these every time I make pancakes (which might be more often now!) Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 17, 2005
These are the most delicious pancakes ever. Try adding chocolate chips or blueberries. Good with syrup on top, or applesauce. Also try adding shredded coconut.
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Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA
Living In: White Stone, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 7, 2005
This recipe is absolutely fantastic. I follow the recipe exactly as is and it turns out perfect every time, far more tasty than normal pancakes. Great with chocolate chips or bananas! (or both...)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 6, 2005
These were very good wheat pancakes. My mother and husband are really into eating healthy but I am usually leary of baking using whole wheat because I have had so many big disasters where the food tastes discusting....but these really turned out yummy. I was very happily suprised. I could definately replace regular white pancakes with these...very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 5, 2005
These turned out REALLY well - I used less milk as suggested by previous reviewers, but after mixing the batter and cooking one test pancake ended up adding in the rest. They were light in texture but were very filling and satisfying.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 2, 2005
Very good but a lot of work with the butter. I did freeze the leftovers and toast later for a great snack/breakfast!
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Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 31, 2005
I thought they tasted pretty good, but my husband didn't care for them much. They didn't rise, and he thought they were not as good as buttermilk pancakes. I will not make them again, but they are worth trying at least once.
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Cooking Level: Expert

Home Town: Paris, Île-De-France, France
Living In: Ames, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 28, 2005
I made these pancakes for Easter breakfast and everyone loved them! My father-in-law could not stop eating them. I did change the recipe a little....gound up in my coffee grinder, a little flaxseed, wheat bulgar and wheat germ and used it in place of the white flour and then through in a small handfull of the whole flaxseed and bulgar for a little crunch. I also went light on the buttermilk, and added a teaspoon of cinnamon and vanilla..... best pancakes I have ever had....and by the way, froze the leftovers and popped them in the toaster...came our great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 1, 2005
I made these pancakes today for lunch and they were great. My children(ages 4 & 2) devoured them. I had no wheat germ or oats, so I added Bulghar. I also used Soy milk w/apples cider vinegar because I had no buttermilk. They were nice and light also.
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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: Feb. 28, 2005
Healthy and tastes great. I think I prefer them to regular pancakes. (I didn't have buttermilk, so I used regular milk + 1 tablespoon vinegar for each cup). They even taste good without syrup because of that little bit of brown sugar in the mix.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 23, 2005
Absolutely loved this recipe! I used all the ingredients, except buttermilk as I never buy it. Used 1% and vinegar as substitute. Fluffy and tasted great! A good new healthy alternative to our family breakfast on Sundays!
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Cooking Level: Intermediate

Home Town: Port Mcnicoll, Ontario, Canada
Living In: Vaughan, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 20, 2005
These are WONDERFUL. I made enough just for myself and then later in the day I went back to make a big batch to make during the week. The only changes I made were using instant oatmeal instead of wheat germ, vinegar and milk instead of buttermilk and I added flax seed meal to the batter for extra fibre. Thanks for this recipe! They're fantastic. And this is coming from a girl who could live without pancakes. I don't think I can anymore!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 9, 2005
These were probably the best pancakes my husband and I have ever tasted and we are not fans of whole wheat. We even prefered them plain without syrup, which for us is very unusual. We made some changes. Quick oats instead of wheat germ, 2tsp of vinegar in 2 cups of skim milk instead of 2 1/2 cups buttermilk, olive oil in place of the butter. Used regular becel margarine in the frying pan to cook them. The only thing is that these were so thin (like crepes) even after cutting the liquid down half a cup. After making a couple of thin ones I added 1/2 cup more whole wheat flour and they looked like nice thick, fluffy pancakes. If I were making these for guests I would probably add the 1/2 cup extra flour, but we prefered the taste of the first thin ones best.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 27, 2005
These are just wonderful. I like a heartier pancake, so I cut the buttermilk down, otherwise they come out more crepe like. They freeze beautifully between wax paper and then just pop them in the toaster straight from the freezer. They are just as good the second time around. I used wheat bran instead of wheat germ, and that worked great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 16, 2005
This is a delicious recipe but needs a few changes as other reviews have stated. Cut the buttermilk to about 1 1/2 c. Add about a t of vanilla and some cinamon. Butter can be replaced by olive oil or if using butter, does not need more than 4 T to taste great. Thanks for the recipe. My husband and I loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 8, 2005
This is an excellent recipe. I replaced the wheat germ with oat bran and replaced 1/3 cup flour with soy flour. Also replaced 1 Tab butter with 1 Tab olive oil, may try more next time. Cooked them on my griddle with no additional butter or oil. Added 1/2 t. vital wheat gluten to increase rise. Fluffy and Yummy!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 5, 2005
EXCELLENT! Light and fluffy with great flavor. Really filling too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 9, 2004
My family can't get enough of these delicious pancakes,and I love the added health benefit of the whole wheat flour and wheat germ!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 9, 2004
This recipe is very very very good! The best pancakes I've had in a long time. I added 1 tsp. of vanilla. I didn't have wheat germ, so I measuered out 1/3 cup oats and put them through my small food processor. I mixed the ingredients in a bowl (not the food processor, as mine is too small for all the ingredients). Very yummy and great consistency. Thanks!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 4, 2004
Great pancakes! I substituted milk with vinegar for the buttermilk and quick oats for the wheat germ and they tasted great. I also cut the buttermilk down to 1 cup as suggested by others and they were the perfect thickness. My family loved these and I'll definitely make them again.
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