Whole Wheat Pancakes

From: Londonsbk

On May 11, 2008

These were really good. Actually surprisingly good. I thought that using nothing but whole wheat flour that the pancakes would be heavy, but they were not. You do need to watch the thickness of the batter. I suggest adding a couple tablespoons extra buttermilk to thin out the batter and keep the pancakes thinner. This provided a better texture and even cooking. I had made them as the recipe stated, then thinned a little, and then a little more. The thinner work the best. These were very good and I will be making them again and again. Thanks!

From: emitpan

On Mar 30, 2008

These were good, but I think they would be better with a bit of white flour. The texture suffers a bit with only whole wheat...

From: Trisha W

On Nov 5, 2004

Very good breakfast of a very thick but fluffy wheat pancake. These are thick enough that you need to make them fairly small so they can cook through and turn easily. Very tasty and healthy!! Also easy to fix. We ate them with maple syrup.

From: annlouise

On Oct 22, 2004

I really loved these; I just don't know how they can taste so light being 100% whole wheat (if only I could find a bread recipe comparable in lightness!). I was low on honey so used 2T sugar. I used homemade buttermilk which had been frozen, so my batter was a little clumpy, but the pancakes cooked up perfect. I added a few pecans and mini-choc chips to some while cooking. Since I usually have buttermilk I need to use up, and want to use whole wheat whenever possible, this is definitely a keeper recipe for me. Thanks!