Reviewed: May 25, 2003

Mine didn't fluff up after the first pancake. I will try more baking powder next time. Also reduced buttermilk (milk with vinegar) to just over two cups and it was looking pretty runny at that. Takes a bit more work and a food processor but the result is yummy with maple syrup.

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Loladear

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Reviewed: May 24, 2003

Absolutely delicious and had a nice fluffy texture. For me the recipe made about 14 medium sized 4-5" pancakes. As per a previous reviewer I am anxious to try freezing them and reheating. I used the wheat germ and only used 2 cups of the buttermilk(actually had no buttermilk on hand so used 2TB vinegar and the rest skim milk). It seemed that the batter would have been too runny with that last 1/2 c. Now just have to figure out what to do about all the butter! May try substituting some applesauce for the butter next time...

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MichelleRD

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Reviewed: May 3, 2003

These are a wonderful substitution for traditional white pancakes! My 19 month old didn't even notice the difference. I didn't have buttermilk, so I used skim milk (all I had on hand)and vinegar. The pancakes still tasted great, but the batter was a little runny. Next time I will try using real buttermilk. Thanks for the great recipe!

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CRYSLYN

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Reviewed: Feb. 22, 2003

Very good. I added some mini-chocolate chips to them, and the kids loved them!

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stacey

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Reviewed: Jan. 28, 2003

My husband wasn't very excited to hear we were having whole wheat pancakes for supper! He loved these as did my four-year old daughter. She never batted an eye to the fact that they were any different! Great recipe!

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BELMONT1

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Reviewed: Dec. 31, 2002

I didn't have buttermilk, so I tried the milk and lemon juice trick, but the milk didn't curdle. I used the milk anyway, just added it slowly until the mixture was batter consistency. I used quick oats instead of wheat germ, too. Anyway, they still turned out great. Not as fluffy as if I had used buttermilk, but my 17 month old daughter was crazy for them and I felt good giving her something she loves that is not totally processed. They freeze well, too. Easy to throw a few in the microwave for an easy breakfast.

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SKWEGER

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Reviewed: Jun. 15, 2002

Tasty! These pancakes are so good. My very picky two year old didn't even realize they weren't the usual white pancakes. She devoured them. They actually tasted better than white flour pancakes. I did use quick cooking oats instead of wheat germ.

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CORBALEYSK

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Reviewed: May 11, 2002

The most amazing pancakes I've ever made OR eaten! They absolutely melt in your mouth.

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LAURAPUNSALAN

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Reviewed: Jan. 28, 2002

These are good and I felt healthy eating them. ;o)

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BETNY

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Reviewed: Jul. 21, 2001

These are great pancakes. Takes a little time to make them, but the well worth it.

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Shirley

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Reviewed: Jun. 27, 2001

I make these all the time now, and will not go back to pancakes mad with white processed flour. My kids (2 and 4) also love these. They are also good served with fresh sliced strawberries. I will try blueberries in them next. I've also used light buttermilk, and half buttermilk / half 1%, which also worked out great...they're a tad lighter.

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CHERYLCARNEGIE

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Reviewed: Jul. 1, 2000

Jen, thanks for the great recipe! The pancakes turned out fluffy and light just as advertised! I didn't measure any of the ingredients directly (I ususlly go by 'feel' when cooking). Because of this I wasn't too concerned about the fact that baking soda was missing from the ingredients list, but was called for in the body of the recipe... If you want to make this recipe and you are going to use buttermilk do not forget to use the baking soda! I think I put about a 3/4" of a teaspoon in. I also didn't have any buttermilk, but I found that if you put about 2tsp of regular vinegar in whole or 2% milk it will cause the milk to curdle slightly and will closely resemble buttermilk. (By the way, you can't even begin to taste the vinegar in the final pancakes after baking.) I've added this recipe to my box and will now make it my mainstay for making pancakes!

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