Whole Wheat Pancakes

From: MPB'

On Nov 8, 2009

Fantastic! I'm eating these now as I'm writing this review. These pancakes are so tender and rose quite a bit while cooking. I made the recipe as suggested, but reduced the oil to 1 tbsp and added about one cup of frozen blueberries to the batter. I topped them with homemade strawberry sauce, and they were so delicious. Thanks so much for the recipe.

From: So Happy at Home

On Oct 20, 2009

WOW! These are incredible, very light without the addition of white flour. I LOVE it when whole wheat presents like this! I used fresh home milled whole wheat, for oil I used organic coconut oil, and was out of buttermilk, so did the classic substitute, one T white vinegar for each cup of milk. These are fabulous. I tripled the recipe to freeze for later toaster fun. Great recipe!

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!