97 Reviews of Whole Wheat Pancakes

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!

From: Roosie

On Sep 30, 2004

OMG! These are some of the best pancakes I have ever made or eaten! They were light tender thick (about 1/2" thick!) with a wonderful flavor! I never would have guessed these were 100% whole wheat. I am really not sure how jseilercats got thin delcate panckes- mine were of the thick, fluffy. type-you'd-get-at-a-diner variety! I did use real buttermilk, so I'm not sure if that made a difference. The batter is quite thick, but I would advise against adding more liquid because that thickness is what makes these so thick, fluffy and delicious in the end! I loved that these were sweetened with honey- it added a fantastic flavor. I followed the recipe to a "T" except I did add 1/2 tsp vanilla extract. I usually use whole wheat pastry flour for recipes that call for white flour because whole wheat flour does not seem to provide the proper tenderness- but it does in these! Perfect pancakes!! Thank you so much for posting... we'll make these again for sure!

From: Harmonyhill

On Sep 17, 2004

These pancakes are fabulous! Like another reviewer, I didn't have buttermilk on hand and substituted 1T vinegar mixed in 1C milk. The results were great. Thanks for a keeper!

From: Juushinkan

On Apr 9, 2007

I can't help it. I thought these tasted really funny. They tasted like pancakes, and they were good, but I often freeze left over pancakes for an easy before work breakfast. These just tasted really weird when they were reheated and didn't keep their soft texture. Fresh, they were fine. Just something for others to keep in mind.

From: jseilercats

On Mar 1, 2003

Very light and tasty compared to other whole wheat pancakes I've tried. They are easy to make. I added vinegar to my milk to substitute for buttermilk and they turned out great. These are a thin, light pancake...delicate. If you are lookly for a thick pancake, these aren't for you.

From: elainegl

On Dec 20, 2003

I can't imagine giving these pancakes less than 5 stars! They are wonderful! They are light and fluffy and have a clean, perfect taste. I only had one egg, so used Just Whites to make two egg whites for the other egg (mixing the dry eggs into the flour mixture). I don't keep fresh buttermilk, but use the dried version which I also stirred into the flour, then added 1.25 cups of water for the egg and buttermilk. The full recipe made 23 3" pancakes. Thanks for a great recipe!!

From: mizdg63

On Feb 21, 2004

These are delicious and light. I used whole wheat pastry flour and they came out perfect. Thanks for a great recipe!

From: dnordquist

On Jun 23, 2003

I added another 1/8 cup of buttermilk, because my pancakes were turning out too thick. We ate the first batch up and I made a second batch with blueberries dropped on top (right after pouring them in the pan). Big hit! Thanks!

From: Emily Trik

On Feb 24, 2007

i thought these were great. i was worried that the whole wheat would make them less tasty, but i think i may have liked these better. the only change i made was that i used skim milk instead of buttermilk. in a couple, i added a sprinkle of cinnamon on one side, which apparently was a hit.