7 Reviews of Whole Grain Buttermilk Pancakes

From: Java

On Oct 19, 2003

My husband loves whole grain pancakes and I don't. I wasn't sure these would be worth the effort of beating the eggs whites, but I was definitely wrong. They are light and fluffy and very healthy. These are the only pancakes that I make now!

From: sugarpea

On May 16, 2008

This recipe deserves more attention than it's gotten in the last nine years. It's excellent and I'll be making it again. I considered skipping the step of whipping the egg whites but I'm so glad I made the minor effort. It makes a fluffy, gorgeous pancake that never really produced surface bubbles, but did cook through in the usual amount of time. Outstanding 27* pancakes. HIGHLY recommended. No way this will feed 12 people. Twelve 1/3cup pancakes, maybe.

From: CJJohnson

On May 13, 2006

No problems. Lighter than I expected, recipe fed 2 with room for eggs.

From: LUVMY2BOYS

On Mar 28, 2006

Sorry these came out pretty thin & not to good for me for some reason-could be because I tried to do some substitutions with the only ingredients I had on hand-don't want to discourage anyone from trying this recipe but just be warned to try to follow the ingredient list provided!

From: Chef #527191

On Sep 1, 2008

From: Tia Tremblay

On Jun 14, 2009

From: annlouise

On Aug 6, 2007

These have wonderful flavor. I used half ground flax for half of the oat bran, and didn't do the egg whites separately. Sure, they didn't fluff up like white flour recipes, but the texture and moistness is sooo much better. With blueberries and pecans added, these tasted just like the good ol' healthy pancakes my momma used to make! I doubled the recipe, and only had 3 1/2 4" pancakes left, for a family of 5--we also ate eggs! So take warning that the "12 servings" probably means "12 pancakes", which is not enough for 5 hungry brunchers!